Kale Salad Recipe
Baby kale, butternut squash, candied pecans, fromage blanc, brown butter sage honey vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Directions
- 1
Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
- 2
Prepare the Kale
While the squash is roasting, rinse the baby kale under cold water and pat dry. Place the kale in a large salad bowl.
- 3
Add the Remaining Ingredients
Once the butternut squash is done roasting, let it cool slightly before adding it to the kale. Then, add the candied pecans and dollops of fromage blanc.