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Kale And Butternut Squash Salad With Pears And Almonds

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Ingredients

Adjust Servings:

	2 olive oil spray tablespoons plus 1 teaspoon olive oil
	10,1 ounces from 1 small butternut squash cut into -inch cubes tablespoon balsamic vinegar
	1,1 teaspoon olive oil teaspoon honey
	, teaspoon kosher salt teaspoon dijon mustard
	1 freshly ground black pepper to taste teaspoon water
	10 medium lacinato kale leaves stems removed thinly sliced pinch kosher salt
	2 cups baby arugula freshly ground black pepper to taste
	2 tablespoons chopped basil
	1 small pear seeded and cut into 1-inch pieces (used danjou)
	1 cup shredded purple cabbage
	2 tablespoons sliced almonds toasted
	1 ounce crumbled bleu cheese

Nutritional information

Calories

Carbohydrates

44g

Protein

10g

Fat

27g

Saturated Fat

5.5g

Cholesterol

11mg

Sodium

456mg

Fiber

8.5g

Sugar

17g

Blue Smart Points

Green Smart Points

Purple Smart Points

Points +

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Kale And Butternut Squash Salad With Pears And Almonds

Name: Kale And Butternut Squash Salad With Pears And Almonds
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: : 2; : 10,1; : 1,1; : ,; : 1; : 10; : 2; : 2; : 1; : 1; : 2; : 1

Features:

Cuisine:

American

Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing. To add more protein, you could add grilled shrimp or salmon.

35 min
Serves 2
Easy

Ingredients

2
10,1
1,1
,
1
10
2
2
1
1
2
1

Directions

This healthy vegetarian main dish salad is inspired by Sweetgreens Winter Squash Salad loaded with lots of nourishing, colorful fruits and veggies. Yesterday I shared this Warm Curry Roasted Butternut Squash and Veggie Salad. Todays salad is enjoyed cold with hearty vegetables that last a while in the refrigerator., Alt= ,Hi Everyone, Im Heather K. Jones. Im a dietitian, the nutrition expert for the WW cookbooks, and the founder of Feel Better Eat Better, an online weight loss program for women who struggle with emotional eating, overeating or body image issues.,Cheese Swap out the blue cheese for gorgonzola or leave it out to make it dairy-free.,Pears you can also replace with red or green apples.,Arugula swap it out for any mixed baby greens.,Mixed Baby Greens with Pomegranate, Gorgonzola and Pecans,Kale Salad with Quinoa and Cranberries,Southwestern Black Bean, Quinoa and Mango Salad,Salmon Avocado Salad,Spicy Thai Shrimp Salad

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Steps

1 Done	Preheat Oven to 425 Degrees F Spray a Medium Sheet Pan With Oil, Add the Squash, Oil, Salt and Pepper and Toss to Coat Roast For 20-25 Minutes, Tossing Halfway Through, Until Fork Tender and Browned on the Edges
2 Done	Meanwhile, Make the Dressing. in a Small Bowl, Whisk Together Dressing Ingredients Until Emulsified and Combined. Set Aside.
3 Done	in 2 Shallow Bowls, Combine the Squash, Kale, Arugula and Basil. Toss to Combine.
4 Done	Top Each With the Pear, Cup Cabbage, 1 Tablespoon Almonds and Ounce Bleu Cheese.
5 Done	Top Each With 2 Tablespoons Dressing and Serve.