This simple, healthy salad pairs warm kale with the sweet and salty flavors of roasted butternut squash and sweet potato, slices of Bosc pear, crispy pecans, and a lemon dressing. A little creamy, a little crunchy... *soooo* warming and savory!
Preheat oven to 400 degrees Fahrenheit.
Add chopped sweet potatoes and butternut squash to parchment paper-lined roasting sheet.
Drizzle with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss well to combine.
Roast for 30 minutes on middle rack, turning regularly to ensure even roasting.
Combine orange juice, lemon juice, rice vinegar, 6 tablespoons olive oil, Dijon mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon minced shallot. Whisk well and set aside.
Over medium high heat, fill a medium-sized pot with 1 inch of water.
Add chopped kale and 1/4 teaspoon salt, and let steam for 5 minutes until the kale is wilted but still has a bite.
Meanwhile, preheat saucepan on medium high heat.
Add 2 tablespoons olive oil to pan along with sliced shallots.
Add a pinch of salt and cook, stirring regularly until shallots start to brown (about 5 minutes). Remove from pan and set aside on paper towel lined plate.
When kale is steamed, drain. If necessary, squeeze any excess water out so it isn't soggy.
Put kale in the pan where the shallots were cooked, and gently toss around a little bit so kale can absorb some of the shallot and olive oil flavor.
Add 2 teaspoons of the dressing to kale and mix well.
Assemble salad on shallow plate: first kale, then sweet potatoes, butternut squash, and pear slices. Top with crispy pecans, shallots, and a generous drizzle of dressing. Season with salt and pepper to taste, again if necessary. Enjoy!
Winter Salad With Warm Kale Butternut Squash & Crispy Shallots https://traditionalcookingschool.com/food-preparation/winter-salad-with-warm-kale-butternut-squash-crispy-shallots/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Winter+Salad+With+Warm+Kale%2C+Butternut+Squash+%26+Crispy+Shallots