Roasted Five Spice Butternut Squash and Kale Salad
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Total Time: 0 hrs 35 mins
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Hands-on Time: 0 hrs 10 mins
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Makes: 4 servings
Ingredients
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1 1/2 teaspoons
SO Garlic powder org -
1 teaspoon
SO Chili Powder Organic -
1 teaspoon
SO Onion powder organic -
1 teaspoon
SO Smoked Paprika Org -
1/2 teaspoon
SO Five Spice Powder Org - SO Black Pepper med org
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1/4 cup + 2 tablespoons olive or avocado oil, plus more for coating pan
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¾ teaspoons sea or pink Himalayan salt, divided
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1 medium butternut squash (about 1½ pounds or 4 cups)
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8 cups lacinato kale, roughly chopped
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1/4 cup apple cider vinegar
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2 tablespoons minced shallot
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2 teaspoons Dijon mustard
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2 teaspoons honey
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3 tablespoons roasted, salted pepitas (pumpkin seeds)
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2 ounces shaved Manchego cheese
Directions
1. Preheat oven to 400 degrees. Lightly coat a baking sheet with oil.
2. In a large bowl, whisk together 2 tablespoons oil, 1 teaspoon garlic powder, chili powder, onion powder, smoked paprika, five spice and ½ teaspoon salt.
3. Peel skin from squash, cut in half lengthwise and scoop out seeds. Slice squash crosswise into ½-inch slices; add to bowl with oil and spices and toss to coat. On prepared baking sheet, arrange squash in a single layer and roast 20 to 25 minutes until browned; let cool.
4. Meanwhile, in a large serving bowl, lightly massage kale for 30 seconds until slightly tenderized.
5. In a medium bowl, whisk together remaining ¼ cup oil, cider vinegar, shallot, Dijon, honey, remaining ½ teaspoon garlic powder, remaining ¼ teaspoon salt, and pepper to taste.
6. Add vinaigrette to kale and toss to coat. Add squash, pepitas and Manchego, toss again to combine, and serve.
