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Kale, Swiss Chard, and Butternut Squash Salad

Kale, Swiss Chard, and Butternut Squash 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 chevre (goat cheese), crumbled

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 chevre and serve additional vinaigrette on the side.

Note

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

Nutrition Information

Per serving: 352 kcal cal., 21 g fat) (36 g carb., 5 g fiber, 10 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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