Squash and Kale Salad with Pecans
Hearty massaged kale tossed with sweet roasted butternut squash, toasted pecans, and shaved parmesan, finished with a maple dijon dressing.
Kale needs a little rough handling before it becomes pleasant to eat raw, and massaging it with oil softens the leaves in just a minute. Roasting the squash until the edges caramelize adds sweetness that balances the sharper kale. Toasted pecans give the whole bowl some crunch that survives even after dressing.
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Level
Medium
Calories
320 / serving
Ingredients
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