Salads don’t have to be boring, predictable or comprised of romaine or iceberg lettuce. Salads can also flex with the season, so just because fresh tomatoes are done you can still find plenty of colorful, delicious vegetables to use.
This pretty fall salad is a perfect example of taking advantage of what’s in-season. Roasted cubes of butternut squash are full of color and flavor, and pair perfectly with curly kale – a green that is not only chock full of nutrients, but won’t wilt even after hours of being dressed.
Citrus fruits shine in the colder weather and we’ve used every part of the oranges here – zest, fruit and juice! A generous sprinkle of sharp, salted parmesan adds even more flavor, and we’re certain this “not-summer” salad will become a part of your regular rotation!
Kale Butternut Squash Salad:
- 1 medium butternut squash, peeled, seeded and cut into cubes
- 1/4 cup + 2 tablespoons extra-virgin olive oil, divided
- Salt and pepper
- 2 oranges
- 1 bunch curly kale, trimmed and chopped
- Grated parmesan
Pre-heat the oven to 425 degrees. Toss the cubed squash with 2 tablespoons of the olive oil and spread on a baking sheet. Season with salt and pepper and roast, stirring occasionally, till tender but still firm (about 20 minutes). Remove from oven and let cool.
Zest and juice one of the oranges and set aside, separately. Peel the other orange and remove the sections.
In a large bowl whisk the remaining 1/4 cup olive oil with the orange juice; season with salt and pepper to taste. Add the chopped kale and use your hands to rub the dressing into the leaves, coating all sides. Add the squash, orange segments, orange zest and salt and pepper to taste. Toss with grated parmesan just before serving.