Home » Recipe » Squash and Kale Salad with Mustard Vinaigrette
Full Page 3x5 Card 4x6 Card Email This Recipe Add to Recipe Box

Squash and Kale Salad with Mustard Vinaigrette

Ingredients:
1 Kabocha, or other winter squash such as butternut
1 bunch kale greens
2 green onions
1/2 bunch parsley
oil as needed
salt & peper as needed
Vinaigrette
2 tbsp. whole grain mustard
2 tbsp. sherry vinegar
1 tbsp. shallot, minced
6 tbsp. olive oil
Directions: Preheat oven to 400 degrees. Peel squash, cut in half, remove seeds, and dice the squash into ¾ in cubes. Toss in a little oil, salt, and pepper, then roast in the oven until done and lightly caramelized.

To make the vinaigrette, whisk the mustard, vinegar, and shallot together and slowly add in the olive oil. Taste and season accordingly with salt and pepper. Set aside.

Cut the kale into approximately 1 inch pieces and sauté quickly in a hot pan with a little oil, salt and pepper, until just wilted. Remove from heat. Toss the squash, kale and vinaigrette together until well combined. Serve immediately, just barley warm
Servings: Serves 4
Source: KC Steak Company

Related Recipes

Berkshire Chops with Kale and Soft Polenta

View Detail

Caribbean Beef Tip Salad with Mango Vinaigrette

View Detail

Review

Rate/Review this recipe
This recipe has not been rated yet. Be the first to rate/review this recipe
Back

Recommended Items

Twice Baked Potatoes

Save $5 on 8 (5oz) Cheddar Bacon Potatoes 


$19.95 - $34.95
More Details

Item of the Month
Ask the Chef
© 2014 Kansas City Steak Co.
Gift Certificates | Join Email List | Food Service | Privacy & Security | Articles | Sitemap