Roasted butternut squash & kale salad

Like most people, I am a fan of kale. I love it EVEN more however when it is sautéed. This cooking method gently softens the stiff leaves, and the olive oil makes them delectably slippery and warming. 

The addition of the butternut squash makes this dish the ultimate comfort salad for those cooler days. 

Serves 1.

Ingredients

1 cup of butternut squash, skin removed and chopped into small squares

2 cups of kale, washed and roughly chopped

1/2 shallot sliced finely

2 tbs of nutritional yeast

Extra virgin olive oil

1 tbs of apple cider vinegar

1/2 tsp of seeded mustard

Sea salt & cracked pepper

Method

Preheat oven to 400 F and line a baking tray with parchment paper.

Chop butternut squash and place in a bow. Drizzle with olive oil,  add the nutritional yeast and use hands to coat. 

Roast butternut squash until tender and golden, around 30-40 minutes. 

In a small bowl, whisk together the olive oil, apple cider vinegar, mustard and shallot. Season with salt and pepper. Allow to sit for around 10 minutes for the flavours to combine.  

Meanwhile, chop the kale. Warm some olive oil in a skillet over medium-high heat. Add the kale and sauté. Add a touch of sea salt for flavour.

Place kale in a bowl and top with roasted butternut squash. Drizzle over mustard vinaigrette and serve immediately. 

 

Gluten-free | Vegan | Paleo