One very busy day over the summer when I was back south for appointments, I didn’t have time to make a veggie wrap (my favourite go to lunch item on the run) in the morning so I popped in to Denninger’s (a local deli/European food market) to rummage through their prepared food aisle. I came across this salad and after scarfing half of it down in the car (the other half saved for dinner), I vowed to recreate it. Now that the apparent heat wave of summer is over, I can turn the oven back on for roasting fall veggies. So here it is. Awesomely good for you too.
Roasted butternut squash and kale salad
1/2 of a small butternut squash (peeled, seeded and cubed)
4 large kale leaves, washed, trimmed from stem and chopped into bite size pieces
½ cups dried cranberries
¼ cup sunflower seeds (roasted)
2 tbsp Olive oil
Salt and pepper to taste
1 bottle of Honey Mustard Dressing ( I cheated and bought one)
Preheat oven to 350F.
Toss squash cubes in 1 tbsp olive oil and roast until tender, about 20 to 25 minutes. Let cool to room temp.
Toss kale in remaining olive oil and roast for 5 minutes, any longer and you will have kale chips (which are yummy!), let cool to room temp
On a large plate, arrange kale, add cubed squash and sprinkle cranberries and sunflowers over all. Drizzle dressing over, add salt and pepper to taste and serve with a crusty loaf of bread. Makes one large salad!
p.s…..a “what I did on summer vacation” post is coming soon…so stay tuned.