loveandlemons
Kale & Apple Butternut Squash Salad
This kale salad is full of fall flavors from apple and butternut squash. A delicious Thanksgiving side or healthy autumn dinner!
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●bowl
- ●peeler
📝 Preparation Steps
1
Make the dressing: whisk together the lemon juice, sherry vinegar, Dijon, garlic, olive oil, chives, salt, and pepper. Taste, adjust seasonings, and set aside.
fresh lemon juice1 tablespoonssherry vinegar1 teaspoonolive oil2 tablespoonschopped chives2 tablespoons
2
Place chopped kale leaves in a large bowl, drizzle with a tiny bit of olive oil and a few pinches of salt. Using your hands, rub the leaves together massaging the kale until it becomes soft and darker in color. Toss with half of the dressing. Set aside.
olive oil2 tablespoons
3
Slice your butternut squash lengthwise in half, scoop out the seeds, and slice lengthwise again and again so you have long wedges. Using a regular vegetable peeler, peel off long strips.
4
Assemble the salad: toss the kale, butternut ribbons, apple slices, parsley, pine nuts, and chives with the remainder of the dressing. Let it sit at room temperature for ⏱️ 10-15 minutes (for best flavor) and serve with shaved pecorino and a pinch of red chile flakes, if you like.
chopped chives2 tablespoons
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