This is a great way to use butternut squash and leftover croutons. Don’t omit the anchovy in the dressing.
Roast Butternut and Kale Salad
- 1 butternut squash
- 1 tbsp sesame seeds
- 2 tbsp minced fresh ginger
- 2 cups homemade croutons
- 4 cups hand torn kale
- 1 tbsp Dijon mustard
- 1/3 cup olive oil
- 4-6 tbsp sherry
- 1 anchovy
Skin squash and cut into large bites. Toss with 2 tbsp olive oil, sesame seeds and ginger. Roast at 375 degrees until beginning to brown, but before it gets too mushy. Remove from heat and let cool to room temperature. Blend mustard, anchovy, oil and sherry until smooth and season with salt and pepper. Toss kale with dressing. Before serving mix in croutons and squash and toss together again.
A delicious salad … I’ve never thought of combining the raw kale and roasted squash in this way.
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definitely an awesome salad Greg. A great way to use kale! I actually love anchovies so I am a very happy chap to see them in this dressing. Thanks for the inspiration!
Reblogged this on The ObamaCrat™.
Gorgeous and I love the idea of an anchovy dressing!
This is so refreshing after the Holidays and the heaviness of Thanksgiving food. Lovely to look at and to eat I am sure.
That’s a healthy way to use leftovers.
Thats a nice looking salad
What a bright and flavorful salad!
This wolud make a great holiday meal salad.
I would love this as a meal. It looks fabulous!
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Beautiful salad! Perfect for fall with all of your health benefits!