Shaved Kale Recipe
ROASTED SQUASH, TOASTED PEPITAS, DRIED CRANBERRIES, PARMESAN, MAPLE - DIJON VINAIGRETTE
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Squash
Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces. Place the squash on a baking sheet, drizzle with 1 tablespoon of olive oil and sprinkle with ½ teaspoon of salt. Toss to coat evenly.
- 2
Roast the Squash
Roast in the preheated oven for 25-30 minutes or until tender and golden brown, turning halfway through cooking for even roasting. Remove from the oven and let cool slightly.
- 3
Toast the Pepitas
While the squash is roasting, heat a small skillet over medium heat. Add the pepitas and toast for about 5-7 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and set aside.
- 4
Prepare the Kale
Wash the kale leaves thoroughly and remove the tough stems. Tear or chop the leaves into bite-sized pieces and place them in a large salad bowl.
- 5
Make the Vinaigrette
In a small bowl, whisk together 1 tablespoon of olive oil, 2 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, and the remaining ½ teaspoon of salt until well combined.
- 6
Assemble the Salad
Add the roasted butternut squash, toasted pepitas, dried cranberries, and grated Parmesan cheese to the bowl of kale. Drizzle with the maple-Dijon vinaigrette and toss gently to combine.
- 7
Serve
Serve the shaved kale salad immediately, or let it sit for 10 minutes to allow the flavors to meld. Enjoy!