The combination of kale, citrus and butternut squash makes for a knock-out salad. Blood Orange and Roasted Butternut Squash Kale Salad is refreshingly tart but the toasted walnuts and pomegranate seeds add a nice sweetness and crunch.
Ingredients:
-
½
cup
Sunkist® blood orange juice
-
3
Tbsp.
Sunkist® fresh lemon juice
-
2
Tbsp.
red wine vinegar
-
1
clove garlic, minced
-
¼
cup
extra virgin olive oil
-
3
Sunkist® blood oranges, peeled, seeded and cut into 12 pinwheels
-
1
bunch kale (about 3/4 pound) stemmed and finely chopped
-
1
cup
butternut squash, medium dice
-
1
Tbsp.
butter
-
½
cup
toasted walnuts
-
2
Tbsp.
pomegranate seeds
-
Kosher salt and freshly ground black pepper to taste
Instructions: (Makes 4 servings)
-
Whisk together juices, red wine vinegar and garlic in a bowl. Slowly whisk in olive oil and set aside.
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In a sauté pan over medium heat add the butter and butternut squash. Season with salt and pepper. Cook throughly until well carmelized, tossing occasionally.
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In a large mixing bowl add kale, butternut squash and toasted walnuts. Toss with the olive oil mixture, season generously with salt and pepper.
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To Serve: Divide the salad between four plates, decorate each plate with three blood orange pinwheels and pomegranate seeds.
Nutrition Information (per serving):
Calories 380; Total Fat 27g; Saturated Fat 5g; % Calories from Fat 64%; % Calories from Saturated Fat 11%; Cholesterol 10mg; Carbohydrate 34g; Dietary Fiber 7g; Sodium 190mg; Protein 7g