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Kale, Swiss Chard, and Butternut Squash Salad

Ingredients

 For orange vinaigrette:

  •  1 medium shallot, finely diced
  • 1/4 cup pulp-free orange juice
  • 3 tablespoons Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt

For Salad:

  •  2 medium bunches (4 cups) kale, chopped
  • 1 medium bunch Swiss or rainbow chard
  • 1/2 medium butternut squash
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 6 ounces fresh chèvre (goat cheese), crumbled, optional

Directions

  1. In a small mixing bowl, whisk all ingredients for vinaigrette to combine.
  1. Clean and thoroughly dry kale and chard. With a sharp knife, remove woody stems from kale. Chop both greens into bite-size pieces.
  1. Remove and discard seeds from butternut squash. Use a vegetable peeler to slice thin ribbons from inside squash.
  1. In a large bowl, combine greens, squash ribbons, dried cranberries, and pumpkin seeds. Toss with half the vinaigrette. Transfer salad to 6 plates. Top with crumbled chèvre and serve additional vinaigrette on the side.

– recipe by Candice Kumai on http://www.drfranklipman.com/