Butternut & Kale Salad with Feta & Honey

I LOVE this kale salad recipe. This is a wonderful meal prep recipe because you can roast a butternut squash and make 2 or 3 different recipes out of it. That way you don’t get tired of the same flavors all week, but you’re still getting great nutrition and even better….great tasting food! :)

I’ve kept this salad in my fridge for up to 5 days, even with the dressing on it, and it’s held up really well. Just leave out the cheese until you’re ready to eat it that day, and don’t put in ahead of time.

Butternut & Kale Salad with Feta & Honey

Butternut & Kale Salad with Feta & Honey

Butternut & Kale Salad with Feta & Honey

Yields: 12 cups salad

Serves: 12

Ingredients:

  • 2 medium butternut squash

  • 2 bunches kale

  • 6 tablespoons olive oil

  • 4 tablespoons sesame seeds

  • 6 tablespoons honey

  • 4 tablespoons balsamic vinegar

  • 8 ounces feta cheese

  • 1 teaspoon red pepper flakes

  • Salt and pepper to taste

Directions:

Preheat oven to 400°F.

Cut butternut squash in half, at the part where the skinny end meets the fat end. Use a spoon to remove seeds. Set seeds aside on a separate pan. Coat them in oil, sprinkle with salt and seasonings if desired and toast for 6-10 minutes or until lightly browned. Watch closely with the oven light on.

Use a vegetable peeler to carefully peel the squash, scraping the peel away from you. Alternatively you can peel the squash with a knife. When cutting always keep a flat end of squash on a cutting board.

Dice peeled squash into 1 inch pieces and place on baking sheet. Coat lightly in olive oil and place in oven for 20 minutes. Remove from oven and coat with sesame seeds.

Return to oven for 10 minutes. While roasting, mix honey, balsamic vinegar and red pepper flakes in small bowl and stir to combine well. Remove stems from kale leaves. Tear leaves into bite sized pieces and place in large salad bowl. Coat leaves with light coating of olive oil and massage oil into all leaves to soften them.

Remove squash from oven and drizzle with honey and vinegar mixture. Coat all pieces with liquid. Add squash to salad bowl with kale. Top salad with feta and toss gently.

This dish is great served hot or cold and kale salads last well for several days refrigerated.

Adapted from: http://www.notquitenigella.com/2013/10/10/roast-pumpkin-recipe/