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Marinated Kale and Butternut Squash Salad

Marinated Kale and Butternut Squash Salad

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Recipe Details
SKILL LEVEl: Easy
YIELD: 4 servings
PREP TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes

Marinated Kale and Butternut Squash Salad
Ingredients

2 tablespoons olive oil
1 shallot, finely chopped
1 cup cubed butternut squash
6 cups chopped kale
1/4 cup cider vinegar
3 tablespoons soy sauce
2 tablespoons almond butter
2 tablespoons maple syrup
Salt and pepper to taste
1/4 cup pomegranate arils
1/4 cup toasted salted pepitas
1/4 cup bacon bits, if desired
1/4 cup crumbled goat cheese, if desired

Instructions

MARINATED KALE AND BUTTERNUT SQUASH SALAD

  1. In Dutch oven, heat oil over medium-high heat. Add shallot and squash; cook until squash is softened and begins to turn golden around edges. Remove from heat. Toss kale into Dutch oven.
  2. In small bowl, whisk together vinegar, soy sauce, almond butter and syrup until smooth. Drizzle over kale mixture and toss to coat. Transfer to a SNAPWARE® ENTERTAIN A BOWLS 5QT PINK. (You may need to press down the mixture to make it fit into the container.) Cover and refrigerate for at least 2 hours or up to 24 hours before serving.
  3. Just before serving, toss salad with pomegranate arils, pepitas, bacon bits and cheese.

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