We are not new to the kale bandwagon, but most of the time I cook it and it’s mixed into a dish or we blend it in a smoothie. This is the first kale salad that we’ve tried that I really liked. Luckily, my local Harris Teeter’s produce department has already done the work and offers peeled, seeded & cubed butternut squash all ready to go. I took the shortcut and grabbed some pre-washed kale too. Don’t judge – it was a long day! I was pleasantly surprised at how much I liked this salad. Since I didn’t have a lot of time I didn’t really let the squash cool so the goat cheese kinda melted a bit. Next time, I think I might try to let it cool a little more first. This is a great fall salad!
- 1 medium butternut squash, peeled, seeded, and cubed (1/2-inch pieces)
- 3 tbsp olive oil, divided
- salt and black pepper, to taste
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 tbsp adobo sauce
- 2 garlic cloves, thinly sliced
- 2 cups cooked black beans
- 1 large bunch kale, stemmed and cut into thin slices
- 1/2 cup goat cheese, crumbled
Heat oven to 400. In a large bowl, toss together the butternut squash, 1 tbsp olive oil, and salt and black pepper to taste. Spread out on a parchment-lined baking sheet and roast for 20-30 minutes, or until tender. Set aside.
In a small bowl, stir together 1/2 tsp salt, red wine vinegar, dijon mustard, honey, adobo sauce, garlic cloves, and 1/4 tsp black pepper. Taste for seasoning. Set aside. When the squash is done roasting, toss it with the kale, black beans, and dressing. Serve topped with crumbled goat cheese.
Source: Eats Well with Others