| 7 | 40 | 189 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 8 |
| 2 tbsp | Extra virgin olive oil (for squash) |
| 1 1/3 kg | Butternut squash (peeled, trimmed and cut into 3/4-inch cubes) |
| 454 gm | Kale (trimmed and cut crosswise into 2-inch wide pieces) |
| 3 tbsp | Extra virgin olive oil (for shallots) |
| 1/2 cup chopped | Shallots |
| 6 clove(s) | Garlic (minced) |
| 1 tsp | Black pepper (freshly ground) |
1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Butternut Squash and Garlic.
- In a large mixing bowl, toss the cubed butternut squash and whole garlic cloves with olive oil, chopped rosemary, red mind organic seasoned salt, and freshly ground black pepper.
- Spread the mixture evenly on a baking sheet.
3. Roast:
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized, and the garlic is soft and golden.
- Stir halfway through roasting to ensure even cooking.
4. Prepare the Dressing:
- In a small bowl, whisk together the honey, a little extra olive oil, and a touch more red mind organic seasoned salt. Adjust the seasoning to taste.
5. Combine:
- Once the butternut squash and garlic have cooled slightly, transfer them to a large serving bowl.
- Add the halved cherry tomatoes.
- Drizzle the honey dressing over the salad and gently toss to combine.
Adding Swiss chard would work beautifully in this dish! It would add a nice earthy flavor and a pop of green to the salad. Here’s how you can incorporate it:
Instructions for Adding Swiss Chard:
1. Prepare the Swiss Chard:
- Wash the Swiss chard thoroughly.
- Remove the stems and chop them into small pieces. Cut the leaves into larger pieces or strips.
2. Stems: (optional) the stems can be kept for vegetable stock and omitted from the salad
3. Adding the Leaves to the salad:
Add the chard leaves to the pan with a pinch of sea salt and cook for an additional 2-3 minutes, just until the leaves are wilted but still bright green.
4. Combine with Roasted Ingredients:
- Mix the sautéed Swiss chard with the roasted butternut squash, garlic, and cherry tomatoes.
- Proceed with the honey dressing and serve as described earlier.
This will add an extra layer of flavor and texture to your salad, making it even more nutritious and visually appealing!
**Apple cider vinegar would be an excellent choice! Its mild, fruity acidity pairs well with the sweetness of the honey and butternut squash, enhancing the overall flavor of the salad without overpowering it. Go ahead and use the apple cider vinegar in the dressing—it will add the perfect touch of tanginess!
| Vegetables | 3.2 |
