close mobile menu
{{recipe.flyout}}
Cloud Zoom small image
cooking
4
Servings
30
min
Prep Time
25
min
Cook Time
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
  • Source Customer Submission

Details

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