Kale, Swiss Chard, and Butternut Squash Salad
Kale, Swiss Chard, and Butternut Squash Salad

Photo Credit

Lauren Volo

This Recipe

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: Less than 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 352
  • 423mg Sodium
  • 36g Carbs
  • 5g Fiber
  • 21g Fat
  • 10g Protein
352423mg36g5g21g10g

With raw butternut squash ribbons, crisp kale, delicate Swiss chard, and an orange vinaigrette, this recipe is simple yet exotic at the same time. [Click to Tweet about this delicious salad!]

Ingredients:

  • For orange vinaigrette:
  • 1 medium shallot, finely diced
  • 1/4 cup pulp-free orange juice
  • 3 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • For salad:
  • 2 medium bunches (4 cups) kale, chopped
  • 1 medium bunch Swiss or rainbow chard
  • 1/2 medium butternut squash
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 6 ounces fresh chèvre (goat cheese), crumbled

Directions:

Directions

1. In a small mixing bowl, whisk all ingredients for vinaigrette to combine.
2. Clean and thoroughly dry kale and chard. With a sharp knife, remove woody stems from kale. Chop both greens into bite-size pieces.
3. Remove and discard seeds from butternut squash. Use a vegetable peeler to slice thin ribbons from inside squash.
4. In a large bowl, combine greens, squash ribbons, dried cranberries, and pumpkin seeds. Toss with half the vinaigrette. Transfer salad to 6 plates. Top with crumbled chèvre and serve additional vinaigrette on the side.

Recipe adapted from Cook Yourself Sexy by Candice Kumai, Rodale Books, 2012

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