Kale Salad with Roasted Butternut Squash, Beets and Goat Cheese
Servings Prep Time
4people 30 minutes
Cook Time
1hour
Servings Prep Time
4people 30 minutes
Cook Time
1hour
Ingredients
Instructions
  1. Preheat oven to 425F.
  2. Cut leaves from beets, then wash and pat dry. Place each beet on a 3″ square of aluminum foil. Drizzle 1 Tablespoon of olive oil on beet, then wrap and fold each end. Place beets on baking pan and roast for 1 hour.
  3. Remove aluminum foil from beets and chop into 1″ pieces.
  4. Remove skin from onion and then chop into quarters.
  5. Place cubed Butternut squash and onion on a baking pan. Drizzle 2 Tablespoons of olive oil on squash and onion and place pan in the oven. Roast for 20-25 minutes at 425F checking at the 20-minute mark to see if they are done. You may need to remove the onions from the oven and let the squash roast for 5 minutes longer.
  6. While vegetables are roasting, prepare dressing by combining 1/4 cup of olive oil, 1 Tablespoon of white wine vinegar, 1/2 teaspoon of Dijon mustard, 1 minced garlic clove and black pepper to taste in a jar with a lid. Shake to combine and then refrigerate dressing until use.
  7. Wash kale and tear kale leaves into 2″ pieces, ensuring to discard stems. (I steamed the kale for 1 minute to make it more tender, but you don’t have to do this.) Massage 2 Tablespoons of olive oil into kale.
  8. Place kale in a large salad bowl and add Butternut squash, beets, onions, 4 Tablespoons of pepitas and 3 ounces of goat cheese. Pour dressing on top and toss well.