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Kale Salad with Roasted Butternut Squash and Pears


8 tablespoons olive oil
3 tablespoons balsamic vinegar
1/2 medium shallot, minced
1 teaspoon Dijon mustard
Salt and pepper
1 1/2 cups Butternut squash, 1/2-inch cubes
1 bunch kale, stems removed and cut into 1/2-inch ribbons
3/4 cup toasted almonds, chopped
1 Shinko pear, thinly sliced
Shaved Parmesan


  1. Preheat oven to 425 degrees. Whisk 5 tablespoons oil, vinegar, shallot, and Dijon in a small bowl. Season with salt and pepper, set aside.
  2. Combine squash and 2 tablespoons oil in a medium bowl and toss; season with salt and pepper. Transfer squash to a baking sheet and roast, turning occasionally, until squash is tender, about 20 minutes. Let cool slightly.
  3. Meanwhile, heat 1 tablespoon oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1-2 minutes. Remove from heat and add 3-4 tablespoons of dressing and toss. Transfer kale to baking sheet and cool slightly.
  4. Add squash, almonds and pear to kale and toss. Season with salt and pepper, top with Parmesan and toss with more dressing if desired.