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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Roasted Squash & Kale Salad Recipe

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This recipe for Roasted Squash & Kale Salad is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 butternut squash
2 TBS olive oil
3 TBS brown sugar
1/2 tsp salt
1/3 pepper
1 lb thinly sliced kale
1 peeled, julienned cucumber
1/4 C thinly sliced red onion
2 tsp low sodium soy sauce
1 TBS fresh lime juice
2 tsp sesame oil
1 tsp sugar
2 TBS creamy peanut butter
2 tsp fresh ginger
1 TBS water
Directions:
Directions:
Preheat oven to 400 degrees. Peel and seed and cut the squash into 1-inch chunks. Toss with olive oil, brown sugar, salt and pepper. Bake for 25 minutes. Remove from oven, cool. Toss with kale, cucumber, red onion. IN a blender, puree soy sauce, lime juice, sesame oil, sugar, peanut butter, ginger and water. Drizzle salad with dressing and serve.
Number Of Servings:
Number Of Servings:
1 1/2 cups
Personal Notes:
Personal Notes:
Calories 299

 

 

 

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