Butternut and Kale Salad
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 244
- Total Fat
- 17 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 23 milligrams
- Sodium
- 769 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 2 grams
- Protein
- 9 grams
- Sugar
- 3 grams
- Total: 50 min
- Active: 15 min
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
- 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.