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Kale Salad with Butternut Squash and Almonds
- 8 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/2 medium shallot, minced
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 1/2 cups 1/2-inch cubed butternut squash
- 1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)
- 3/4 cup whole almonds, toasted, coarsely chopped
- Parmesan (for shaving)
Directions:View on Bon Appetit
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