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09.13.17

Kale, Swiss Chard, and Butternut Squash Salad

Recipes > Salads+Soups

By: Candice Kumai

With raw butternut squash ribbons, crisp kale, delicate Swiss chard, and an orange vinaigrette, this recipe is simple yet exotic at the same time.

Serves 6

Ingredients:

For the orange vinaigrette:

1 medium shallot, finely diced

1/4 cup pulp-free orange juice

3 tablespoons Dijon mustard

1 tablespoon honey

1/3 cup extra-virgin olive oil

1/4 teaspoon sea salt

 

For salad:

2 medium bunches (4 cups) kale, chopped

1 medium bunch Swiss or rainbow chard

1/2 medium butternut squash

1/2 cup dried cranberries

1/4 cup pumpkin seeds

6 ounces fresh chèvre (goat cheese), crumbled

Directions:

1. In a small mixing bowl, whisk all ingredients for vinaigrette together.
2. Clean and thoroughly dry kale and chard. With a sharp knife, remove woody stems from kale. Chop both greens into bite-size pieces.
3. Remove and discard seeds from butternut squash. Use a vegetable peeler to slice thin ribbons from inside the squash.
4. In a large bowl, combine greens, squash ribbons, dried cranberries, and pumpkin seeds. Toss with half the vinaigrette. Transfer salad to 6 plates. Top with crumbled chèvre and serve additional vinaigrette on the side.

 

 

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