Kale salads are a new favorite for me—I never thought I liked kale raw, but it turns out if you massage it a bit, it’s tender and not at all bitter. I actually like it better raw than cooked, especially when paired with dried cranberries and roasted butternut squash. Traditionally, this salad would be served with diced squash, but I like the addition of squash noodles even more.
- Yield: 4 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 10 Minutes
- 1 medium butternut squash, peeled and spiralized
- 3 tablespoons extra-virgin olive oil, divided
- Freshly ground black pepper
- 2 cups chopped curly kale
- cup dried unsweetened cranberries
- 3 tablespoons balsamic vinaigrette
- Preheat the oven to 400°F.
- In a large bowl, toss the butternut squash noodles with 1½ tablespoons of olive oil. Season with salt and pepper, transfer to a baking sheet, and roast for 8 to 10 minutes, or until squash noodles are fork-tender.
- While the squash is in the oven, in a large bowl, massage the kale with the remaining 1½ tablespoons of olive oil. Use your hands or a wooden spoon to stir continuously for about 5 minutes to soften the leaves. Add the cranberries and roasted squash noodles.
- Drizzle the balsamic vinaigrette over the salad and toss to combine. Serve immediately, while the squash noodles are still warm.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.