Kale, Butternut Squash & Cranberry Salad

It's that time of year again - the Milford Farmer's Market is in full effect and I couldn't be happier!  This salad is made from Golgi Farm Kale and it's delicious!  Be sure to check out Golgi Farm's Instagram, where, in her stories, Sydni shows you what it's like on an urban farm, taking you through her process day by day.  It's awesome!

 

INGREDIENTS

212 butternut squash and kale salad.jpg

1 medium butternut squash, cut into 1 inch cubes
1 shallot, sliced
2 tsp olive oil
salt and pepper (use your own judgement)
4 cups kale, chopped into bite-size pieces
1/4 cup dried cranberries

For the Creamy Pear Dressing:

1/2 avocado
1/2 pear, cut into small pieces
1/8 cup white wine vinegar
1-2 tbsp honey
Salt & pepper to taste
1/4-1/3 cup olive oil

 

DIRECTIONS

  • Heat oven to 400 degrees.
  • Toss squash and shallots with olive oil, salt, and pepper and roast for 20 minutes, flipping halfway through, until golden brown.
  • Meanwhile, add avocado and pear to food processor or hand mixer and chop until smooth.  Add white wine vinegar, honey, salt, and pepper and mix until combined. Then slowly add olive oil until desired consistency and salt and pepper to desired taste.
  • When butternut squash is done, combine it with the cranberries and kale in a bowl and top with dressing. 

Dinner, Healthy, Lunch, VegetarianMarie KellyMilford Kitchensalad, kale, butternut squash, cranberry