Roasted Butternut Squash and Raw Kale Salad Recipe
I made a crisp, raw kale salad with roasted butternut squash, toasted pine nuts and crumbled gorgonzola. It’s a one-dish meal you can make in large batches, pack in tupperware and eat when you're on-the-go.I flavored the salad with a yogurt dressing and a touch of gorgonzola for extra flavor. The health-conscious can omit the cheese, of course.
- Servings: 6
Source: Amerikanki -
Ingredients
- ounces fresh kale
- button mushrooms, sliced lengthwise
- teaspoon kosher salt
- teaspoon black pepper, freshly cracked
- tablespoons coarse-grained mustard
- lemon, zested and juiced
- garlic, finely minced
- tablespoons honey
- tablespoons extra-virgin olive oil
- tablespoons store-bought pickled onions, halved lengthwise
- tablespoons pine nuts, lightly toasted