Roasted Butternut and Kale Salad

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  • 1 small (1 pound) butternut squash
  • 1 bunch black dinosaur kale
  • 1 cup grated carrot
  • 1/2 cup each grated (on the large holes of a box grater) turnip, parsnip, broccoli
  • 1/3 cup thinly sliced red onion
  •  Dressing:
  • 1 1/2 teaspoon sesame oil
  • 2 teaspoons granulated sugar
  • 2 tablespoons seasoned rice vinegar
  • 1/4 teaspoon ground ginger
  • 1 teaspoon soy sauce
  • Squeeze of lemon juice, to taste
  • Juice and zest of one orange, to taste
  • 1/3 cup canola oil
  • Pinch of cayenne
  • Salt and pepper to taste
  •  (Or your favorite prepared orange-sesame or Asian dressing)


Preheat oven to 375°F. Peel and dice (1/4 inch) squash. Place on a foil-lined sheet pan and toss with a bit of oil, salt and pepper. Bake about 15 minutes or until tender. Set aside to cool. Meanwhile, cut tough stems from kale and chop the leaves. Add to a large bowl with the vegetables. Toss to combine. In a separate, smaller bowl, combine the sesame oil, sugar, vinegar, ginger, soy sauce, lemon, orange zest and juice. Slowly whisk in oil. Season to taste with cayenne, salt and pepper. Drizzle dressing over salad, toss to coat. Chill for one hour before serving. This salad can be made one day ahead.

Recipe from Central Market Poulsbo - Culinary Resource Center
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