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Blood Orange & Roasted Butternut Squash Kale Salad
This healthy, on-trend salad gets balance from sweet butternut and citrusy notes from the oranges. Works on menus year-round!
1/2 cup blood orange juice
3 Tbsp. Ready-Set-Serve Lemon Juice
2 Tbsp. red wine vinegar
1 clove Ready-Set-Serve Peeled Garlic, minced
1/4 cup extra virgin olive oil
3 blood oranges, peeled, seeded and cut into 12 pinwheels
3/4-lb. Ready-Set-Serve Washed & Trimmed Kale, stemmed and finely chopped
1 cup butternut squash, medium diced
1 Tbsp. butter
1/2 cup toasted walnuts
2 Tbsp. pomegranate seeds
Kosher salt and freshly ground black pepper, to taste
Whisk together juices, red wine vinegar, and garlic in a bowl. Slowly whisk in olive oil and set aside.
In a saute pan over medium heat, add the butter and butternut squash. Season with salt and pepper. Toss occasionally and cook until cooked through and well caramelized, about 15 minutes.
In a large mixing bowl, add kale, butternut squash, and toasted walnuts. Toss with the olive oil mixture. Season generously with salt and pepper. Divide the salad between four plates and decorate each plate with three blood orange pinwheels and pomegranate seeds.
Fall
Winter
Gluten Free
Salads
Vegetarian