Kale Salad Recipe
Squash, Prosciutto, Shallot, Pepitas
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation
- 1
Start by washing the kale thoroughly under cold water. Remove the tough stems and tear the leaves into bite-sized pieces. Place the kale in a large salad bowl.
- 2
Peel and dice the squash into small cubes. You can use butternut or acorn squash depending on your preference.
- 3
Peel the shallot and finely slice it. Set aside.
Cooking Squash
- 4
Roasting the Squash
Preheat your oven to 400°F (200°C). Spread the diced squash on a baking sheet lined with parchment paper. Drizzle with a little olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
Assembling the Salad
- 5
Once the squash is done roasting, let it cool slightly before adding it to the bowl with the kale.
- 6
Add the sliced shallot and the pepitas to the salad bowl.
- 7
Tear the prosciutto into bite-sized pieces and add it to the salad.
Making the Dressing
- 8
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
Final Assembly
- 9
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
- 10
Serve immediately, garnished with additional pepitas if desired.