Name: Butternut and Kale Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 12 servings
Ingredients: 1 medium butternut squash; 4 tablespoons (1/2 stick) salted butter; 1/2 teaspoon red pepper flakes; Kosher salt and freshly ground black pepper; 3 tablespoons pine nuts; 1/2 cup olive oil; 1/4 cup red wine vinegar; 2 tablespoons balsamic glaze; 6 cups shaved curly kale; 12 slices prosciutto; 1/4 cup shaved Parmesan

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.
To prepare the butternut squash, cut off the top and bottom, then use a sharp knife or vegetable peeler to remove the hard skin. Cut the squash in half lengthwise and remove the seeds with a spoon. Slice the squash into sticks and then slice the sticks into cubes.
Meanwhile, melt the butter in a small skillet or saucepan over low heat. Put the squash in a bowl and pour in the melted butter. Sprinkle with the red pepper flakes and some salt and pepper and toss to combine. Spread the squash out on a rimmed baking sheet and roast, shaking the baking sheet once or twice during roasting, until tender and golden brown, 30 to 35 minutes. Set aside to cool.
Put the pine nuts in a small skillet over low heat and slowly toast them, stirring, until golden brown and fragrant, about 2 minutes. Set aside off heat.
Add the olive oil, red wine vinegar and balsamic glaze to a mason jar, sprinkle in a little salt and pepper and shake to mix. Put the kale in a bowl and toss with enough dressing to lightly coat.
Transfer the kale to a rectangular serving platter. Sprinkle over the squash, tuck pieces of prosciutto in among the kale, sprinkle over the pine nuts and top with Parmesan shavings.

Butternut and Kale Salad

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