Harvest Kale Salad with Roasted Squash Pears and Peanuts
Step up your salad game with roasted squash, pears and peanuts. Full of rich, fresh flavours, this salad is sure to be a foodie fan favourite.
- Roasting time: 20 minutes
- Makes: 4 servings
|3 cups (750 mL) cubed butternut squash (½-inch (1-cm) cubes, about ½ squash)|
|0.5 small red onion, cut into ½-inch (1-cm) wedges|
|2 tsp (10 mL) peanut oil|
|Salt and pepper|
|1 small unpeeled pear, cored and cut into ½-inch (1-cm) wedges|
|1 1 small bunch kale|
|2 tbsp (30 mL) each pumpkin seeds and barely chopped peanuts|
|2 tbsp (30 mL) lemon juice|
|2 tbsp (30 mL) peanut butter|
|1 tsp (5 mL) Dijon mustard|
|½ tsp (2 mL) each salt and chili powder|
|¼ cup (60 mL) peanut oil|
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In large bowl, toss squash with onion, 2 tsp (10 mL) peanut oil and a generous sprinkle salt and grinding of pepper. Turn onto baking sheet. Bake in preheated oven for 15 minutes. Remove from oven, stir in pear and spread in a single layer. Roast 5 more minutes, until squash and pear are just tender. Remove from oven and cool.
Meanwhile, prepare dressing by whisking lemon juice with peanut butter, Dijon, salt and chili powder. Gradually whisk in oil until blended.
Discard tough stems from kale leaves. Stack leaves and thinly slice; you should have about 6 cups (1.5 L) of sliced kale. Place in a salad bowl and squeeze kale in hands to soften. Add cooled squash mixture and toss with dressing. Sprinkle with salt if needed, pumpkin seeds and peanuts.
Tip: If the salad needs a bit more dressing, toss with a squeeze of lemon juice and a drizzle of peanut oil.
Per serving: 360 calories, 25 g fat (4 g saturated fat, 0 g trans fat), 0 mg cholesterol, 520 mg sodium, 28 g carbohydrate, 7 g fibre, 6 g sugars, 9 g protein