Kale & Roasted Butternut Squash Recipe
shave brussels sprouts, candied pecans, 18 month aged parmesan, candied pecans, dried cherries, honey mustard, mixed greens
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Ingredients
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Salad Components
Method
Preparation Steps
- 1
Roasting Butternut Squash
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- 2
Preparing the Salad
In a large bowl, combine chopped kale, shaved Brussels sprouts, mixed greens, candied pecans, and dried cherries. Add in the roasted butternut squash once it's cool.
- 3
Making the Dressing
In a small bowl, whisk together honey mustard, olive oil, salt, and pepper to taste.
- 4
Assembling the Salad
Drizzle the dressing over the salad and toss gently to combine. Top with shaved parmesan.
