Kale and butternut squash salad
Cooking Instructions
- 1
Preheat oven to 425
- 2
toss cubed butternut squash with 2 tablespoons of olive oil season with salt and pepper to taste
- 3
Line baking sheet with foil and bake butternut squash for approximately 20 min until tender and lightly golden let cool down
- 4
Whisk 5 tablespoons of olive oil, vinegar shallot and dijon mustard in a small bowl season with salt and pepper to taste
- 5
Heat 1 tablespoon of olive oil in a large skillet over high heat....Add kale cooking until bright green 1-2 min slightly wilted
- 6
Remove from heat add 4 tablespoon of dressing toss to coat transfer kale to a baking sheet or bowl to let cool
- 7
Add kale and squash to a large bowl and top with parmesan cheese and either serve in large bowl or divide in bowls for serving
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