Prep Time:20 minsAdditional Time:30 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:30 minsTotal Time:50 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3cups(345 g) of 3/4-inch (2-cm) cubed peeled butternut squash (from about a 1 1/4-pound/570 g squash) or precut packaged squash1tablespoonolive oil1/4 heaping teaspoon turmeric¼teaspooncuminSalt and pepper to taste¼cup(60 ml) grapeseed or vegetable oil¼cup(60 ml) apple cider vinegar2tablespoonsGreek yogurt1tablespoonmaple syrup1shallot, minced1bunchof kale (about 3/4 pound/340 g), stems and center ribs removed and leaves cut cross-wise into slivers1 pint (300 g) Brussels sprouts, cut crosswise into sliversHandful (about 1 oz.) of toasted pumpkin seeds (pepitas) or sunflower seeds1avocado, pitted, peeled and diced
Cook Mode(Keep screen awake)
Ingredients
3cups(345 g) of 3/4-inch (2-cm) cubed peeled butternut squash (from about a 1 1/4-pound/570 g squash) or precut packaged squash
1tablespoonolive oil
1/4 heaping teaspoon turmeric
¼teaspooncumin
Salt and pepper to taste
¼cup(60 ml) grapeseed or vegetable oil
¼cup(60 ml) apple cider vinegar
2tablespoonsGreek yogurt
1tablespoonmaple syrup
1shallot, minced
1bunchof kale (about 3/4 pound/340 g), stems and center ribs removed and leaves cut cross-wise into slivers
1 pint (300 g) Brussels sprouts, cut crosswise into slivers
Handful (about 1 oz.) of toasted pumpkin seeds (pepitas) or sunflower seeds
1avocado, pitted, peeled and diced
Directions
Roast until lightly browned on the bottom, about 15 minutes, then scrape under the pieces using a metal spatula angled down toward the bottom of the pan and toss them around, spreading them out again. If the pieces stick to the pan, resist the urge to force them up–you’ll likely end up with a pan full of mangled squash; instead, simply cook them for another 5 minutes or so, then try again. After tossing the squash, cook until just tender with slightly caramelized edges, about 10 minutes more. Let cool for a few minutes.
Meanwhile, in a small bowl, whisk together the grapeseed oil, vinegar, yogurt, maple syrup and shallots, then season with salt and pepper. (Or, in a jar with a lid, combine the ingredients, cover, then shake vigorously.) Check the seasonings. Quickly dip a piece of kale in the dressing, shake off any excess, and check the seasonings again.
In a large bowl, combine the kale, Brussels sprouts, roasted squash and pumpkin seeds. Drizzle the salad with enough dressing to lightly coat, then toss to combine. (Save any extra dressing for another use.) Check the seasonings. Add the avocado and gently toss again.
Tips
Make-Ahead Tip: Keep the undressed salad and dressing, covered, in the refrigerator for up to 3 days.
Tip: For Staggered Serving: The salad can sit, undressed and covered, for up to 2 hours at room temperature. Toss with the dressing and avocado, which should be cut just before serving, as needed.
Photo: Caroline Campion
Originally appeared: The Dinner Plan
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Nutrition Facts(per serving)377Calories28gFat25gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
