Toss kale, roasted butternut squash, pistachios, and dried cranberries with a red wine vindegar and Dijon mustard dressing to make a delicious fall salad. 

Recipe by MyRecipes October 2015

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Credit: Antonis Achilleos; Styling: Gerri Williams for James Reps

Recipe Summary test

hands-on:
15 mins
total:
1 hr 5 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. In a large bowl, toss squash with oil; season with salt and pepper. Spread out in a single layer on a large rimmed baking sheet. Roast, stirring and turning often, until tender and lightly caramelized, 45 to 50 minutes.

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  • Remove stems and large ribs from kale. Working with a few at a time, stack leaves, roll into a long cylinder and cut crosswise into thin ribbons. Place in a large bowl.

  • Make dressing: Combine vinegar, lemon juice, mustard and shallot in a small bowl. Whisk in both oils until emulsified. Season with 1/4 tsp. each salt and pepper.

  • Just before serving, toss kale with dressing. Add squash, pistachios and cranberries. Toss together well and season with additional salt and pepper, if desired.

Nutrition Facts

350 calories; fat 19g; saturated fat 2g; protein 6g; carbohydrates 46g; fiber 7g; sodium 455mg.
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