This warm salad will make you feel like you’re eating comfort food in these dropping temperatures! This dish, which can be a snack, a side dish, or a perfectly adequate meal if you add some protein, makes use of some of fall’s best treasures. Butternut squash is a winter squash that supplies a ton of beta-carotene (A precursor form of vitamin A), along with vitamin C, vitamin K, potassium and fiber. Also, kale is a nutritionally power-packed leafy green that offers up even more vitamin C, vitamin A and vitamin K, along with iron, calcium and a ton of other vitamins and minerals. The acidity from the lemon juice helps to break down the nutrients in kale in order to increase bioavailability, and also helps to counteract the bitter taste of this green.
Ingredients (serves 2):
4 C kale, chopped (with stems removed)
1.5 C cubed butternut squash
1/4 tsp ground black pepper
2 Tbsp extra virgin olive oil
1. Preheat oven to 425 degrees.
2.Place cubed squash on baking sheet and drizzle 1 Tbsp olive oil over squash. Add dash salt and dash ground black pepper. Bake in oven once preheated approximately 45 minutes, mixing every 15-20 minutes.
3. Chop kale and remove large stems.
4. Add remaining 1 Tbsp olive oil to skillet and warm over medium heat.
5. Add kale to skillet. Cook approximately 5 minutes, stirring often.
6. Squeeze juice from 1/2 lemon over kale and mix well. Add remaining black pepper to kale. Allow to cook another 5 minutes, stirring often.
7. Combine kale and squash and mix. Serve warm.
Nutritional Analysis Per Serving:
Calories 252 cals, Fat 15 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrates 31 g, Fiber 5 g, Sugars 4 g, Protein 6 g, Calcium 246 mg, Sodium 142 mg