Serves 8
1 butternut squash, peel, cut ó”
2 T olive oil
Salt & pepper
10 c tuscan kale, chopped
½ c 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 for 20 mins, cool
3. Mix kale with 2 T vinaigrette, marinate for 20 mins
4. Toss chopped kale, squash, cranberries, pumpkin seeds, more vinaigrette
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