Kale & Butternut Chopped Salad

Serves 8


1 butternut squash, peel, cut ½”
2 T olive oil
10 c tuscan kale, chopped
½ dried cranberries, coarsely chopped
½ c pumpkin seeds, toasted
½ c feta cheese, small crumbles
¾ c vinaigrette (balsamic or champagne)


1. Preheat oven to 400 °F
2. Toss squash, olive oil, s&p. Roast 20 mins, cool
3. Mix kale with 2 T vinaigrette, marinate for 20 mins
4. Toss chopped kale, squash, cranberries, pumpkin seeds, more vinaigrette

Originally featured in “Flat & Green” – February 2015

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