Kale & Roasted Squash Salad
2
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
1
Difficulty
Easy
This one-serving salad is the essence of fall with roasted butternut squash paired with fresh pears and kale. Baby kale has a less bitter, more delicate flavor than its more mature form. Be sure to spread the butternut squash and onion in a single layer on the baking sheet so that it cooks evenly and the edges brown nicely. The warmed vegetables will be a wonderful contrast to the rest of the salad. You can swap apples for the pear, if you like. Jonagold or Honeycrisp would be tasty here. While the squash roasts, cook the pepitas in a dry skillet for a few minutes until they are toasty.
Ingredients
Raw butternut squash
1 cup(s), cubed
Red onion
¼ small, cut in ½-inch thick wedges
Cooking spray
2 spray(s)
Kosher salt
1 pinch(es), (or to taste)
Black pepper
1 pinch(es), (or to taste)
Kale
2 cup(s), baby variety
Pear
½ medium, ripe, sliced
Low fat balsamic vinaigrette dressing
1½ Tbsp
Green pumpkin seeds (pepitas)
1 Tbsp, toasted
