Kale and Butternut Squash Salad with Pears and Almonds

Kale and Butternut Squash Salad with Pears and Almonds , By supereasy.blognindi.site .

Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing. To add more protein, you could add grilled shrimp or salmon.

Total Time: 35 Minutes, Servings: 2 Servings

Ingredients :

For the salad:
• Olive oil spray
• 10 ounces from 1 small butternut squash, cut into ½-inch cubes
• 1 teaspoon olive oil
• ¼ teaspoon kosher salt
• Freshly ground black pepper, to taste
• 10 medium Lacinato kale leaves, stems removed, thinly sliced
• 2 cups baby arugula
• 2 tablespoons chopped basil
• 1 small pear, seeded and cut into 1-inch pieces (I used D’anjou)
• 1 cup shredded purple cabbage
• 2 tablespoons sliced almonds, toasted
• 1 ounce crumbled bleu cheese
For the dressing:
• 2 tablespoons plus 1 teaspoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• ½ teaspoon Dijon mustard
• 1 teaspoon water
• Pinch kosher salt
• Freshly ground black pepper, to taste

Instructions :

• Preheat oven to 425 degrees F. Spray a medium sheet pan with oil, add the squash, oil, salt and pepper and toss to coat.
• Roast for 20-25 minutes, tossing halfway through, until fork tender and browned on the edges.
• Meanwhile, make the dressing. In a small bowl, whisk together dressing ingredients until emulsified and combined. Set aside.
• In 2 shallow bowls, combine the kale, arugula and basil. Toss to combine.
• Top each with ½ the pear, ½ cup cabbage, 1 tablespoon almonds and ½ ounce bleu cheese.
• Top each with 2 tablespoons dressing and serve.

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