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Kale & Apple Butternut Squash Salad

Kale & Apple Butternut Squash Salad

Amy
This Kale & Apple Butternut Squash Salad is a vibrant celebration of fall flavors and textures. Ready in just 30 minutes, it’s a wholesome dish that’s as nourishing as it is delicious.
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Course Salad
Servings 4

Ingredients
  

Dressing

  • 1 tablespoons fresh lemon juice
  • 1 teaspoon sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon chopped chives
  • Sea salt and fresh black pepper

For the salad

  • 1 bunch lacinato kale (3 cups, chopped, stems removed)
  • 2 cups shaved butternut squash (about ⅓ of the squash)
  • 1 small apple, thinly sliced
  • ¼ cup chopped parsley (or other leafy herb)
  • ¼ cup toasted pine nuts
  • 2 tablespoons chopped chives
  • Shaved pecorino cheese (optional)
  • A few pinches of red pepper flakes (optional)

Instructions
 

  • Make the dressing: whisk together the lemon juice, sherry vinegar, Dijon, garlic, olive oil, chives, salt, and pepper. Taste, adjust seasonings, and set aside.
  • Place chopped kale leaves in a large bowl, drizzle with a tiny bit of olive oil and a few pinches of salt. Using your hands, rub the leaves together massaging the kale until it becomes soft and darker in color. Toss with half of the dressing. Set aside.
  • Slice your butternut squash lengthwise in half, scoop out the seeds, and slice lengthwise again and again so you have long wedges. Using a regular vegetable peeler, peel off long strips.
  • Assemble the salad: toss the kale, butternut ribbons, apple slices, parsley, pine nuts, and chives with the remainder of the dressing. Let it sit at room temperature for 10-15 minutes (for best flavor) and serve with shaved pecorino and a pinch of red chile flakes, if you like.
Keyword apple, butternut squash, healthy recipe, kale, salad
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