Home » Salads » Now in Season Redbor Kale, Butternut Squash, and Orange Salad

Now in Season Redbor Kale, Butternut Squash, and Orange Salad

No comments
Now in Season Redbor Kale, Butternut Squash, and Orange Salad

Imagine a salad that bursts with color, nutrition, and unexpected flavor combinations that will make your palate dance with joy! This "Now in Season" Redbor Kale, Butternut Squash, and Orange Salad is not just a dish—it's a culinary adventure that celebrates the best of autumn's bounty. With its stunning deep purple kale, golden roasted butternut squash, and bright citrusy orange segments, this recipe promises to elevate your everyday salad from ordinary to extraordinary.

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings

Ingredients

  1. 1 bunch Redbor kale, stems removed and chopped
  2. 2 cups butternut squash, cubed and roasted
  3. 1 orange, segmented
  4. 1/4 cup olive oil
  5. 1 tablespoon balsamic vinegar
  6. Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the butternut squash by peeling, removing seeds, and cutting into 1/2-inch cubes. Toss cubes with 2 tablespoons of olive oil, sprinkle with salt and pepper.
  3. Spread butternut squash cubes evenly on the prepared baking sheet. Roast in preheated oven for 20-25 minutes, turning once halfway through, until edges are golden brown and squash is tender.
  4. While squash roasts, wash Redbor kale thoroughly. Remove tough stems and chop leaves into bite-sized pieces.
  5. Prepare the orange by removing all pith and membrane, then carefully segment the fruit into clean, neat sections.
  6. In a small bowl, whisk together remaining olive oil, balsamic vinegar, salt, and pepper to create the dressing.
  7. In a large salad bowl, massage kale with half of the dressing to soften the leaves and enhance flavor.
  8. Once butternut squash is roasted and slightly cooled, add to the kale. Gently toss to combine.
  9. Arrange orange segments over the salad and drizzle with remaining dressing.
  10. Serve immediately at room temperature, allowing the warm roasted squash to slightly wilt the kale.

Tips

  1. Choose fresh, vibrant Redbor kale with deep purple-red leaves for maximum visual appeal and nutrition.
  2. When roasting butternut squash, ensure cubes are uniform in size for even cooking and caramelization.
  3. Massage the kale with dressing to break down its tough fibers and enhance flavor absorption.
  4. Use a sharp knife when segmenting oranges to create clean, professional-looking citrus pieces.
  5. Serve the salad slightly warm to allow the roasted squash to gently wilt the kale, creating a luxurious texture.
  6. For added crunch, consider sprinkling toasted pumpkin seeds or chopped nuts on top before serving.
  7. This salad is best enjoyed immediately to maintain the perfect balance of warm squash and crisp kale.

Nutrition Facts

Calories: 180kcal

Carbohydrates: 18g

Protein: 4g

Fat: 12g

Saturated Fat: g

Cholesterol: 0mg

Pin Recipe Share Email

Share this:

Leave a Comment