Loading Video...
Recipe courtesy of Ree Drummond

Butternut and Kale Salad

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 12 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
17m Easy 99%
CLASS
Nancy Silverton

Raw Kale Salad

14m Easy 97%
CLASS
26m Easy 96%
CLASS
11m Easy 98%
CLASS
19m Easy 94%
CLASS
43m Easy 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now