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+ servings
IMG 6411 | Simmer & Sage

Butternut Squash & Kale Salad w/ Chipotle Ranch Dressing

A seasonal blend of creamy squash, crisp kale, tart cranberries & salty pepitas
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

The Salad

  • 1 1/2 lbs. butternut squash cubed
  • 2 Tbsp. extra virgin olive oil
  • 8 cups Tuscan kale rinsed and chopped
  • 1/2 cup dried cranberries
  • 1/4 cup pine nuts
  • 1/4 cup salted pepitas

The Dressing

  • 1 clove garlic minced
  • 1/2 tsp. kosher salt
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 Tbsp. lime juice
  • 2 tsp. honey
  • 1 tsp. minced chipotle chili pepper in adobo sauce

Instructions
 

  • Preheat oven to 400 degrees. Toss the cubed squash with the olive oil and season with salt and pepper. Spread onto a baking sheet and roast for 30 minutes.
  • While the squash is roasting, toast the pine nuts: Heat the pine nuts in a small, dry frying pan over medium heat. Continue to move them around the pan until they start to brown and become fragrant. Remove onto a paper towel.
  • To make the dressing, place all ingredients in a glass jar or plastic container with a lid. Seal tightly and shake vigorously until all ingredients are combined.
  • Assemble the salad ingredients in a large bowl, place roasted squash on top and dress generously.
Keyword entree salad, gluten free, low fat, vegetarian
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