Sheet Pan Warm Kale Salad
Directions
- 1Preheat oven to 425F. Peel and remove seeds from butternut squash, cut into bite-sized pieces and transfer to a baking sheet. Slice onion thinly and add to the baking sheet. Toss with olive oil and a pinch of salt. Make sure the veggies are in an even layer.
- 2Preheat oven to 425F. Peel and remove seeds from butternut squash, cut into bite-sized pieces and transfer to a baking sheet. Slice onion thinly and add to the baking sheet. Toss with olive oil and a pinch of salt. Make sure the veggies are in an even layer.
- 3Preheat oven to 425F. Peel and remove seeds from butternut squash, cut into bite-sized pieces and transfer to a baking sheet. Slice onion thinly and add to the baking sheet. Toss with olive oil and a pinch of salt. Make sure the veggies are in an even layer.
- 4Roast for 20 minutes.
- 5Roast for 20 minutes.
- 6Roast for 20 minutes.
- 7While the veggies are in the oven, cook the ground sausage. Add sausage to a pan and break down into small pieces. Remove from heat once cooked through.
- 8While the veggies are in the oven, cook the ground sausage. Add sausage to a pan and break down into small pieces. Remove from heat once cooked through.
- 9While the veggies are in the oven, cook the ground sausage. Add sausage to a pan and break down into small pieces. Remove from heat once cooked through.
- 10Prepare the dressing: Add all dressing ingredients to a small blender and blend until creamy. Taste and adjust as needed.
- 11Prepare the dressing: Add all dressing ingredients to a small blender and blend until creamy. Taste and adjust as needed.
- 12Prepare the dressing: Add all dressing ingredients to a small blender and blend until creamy. Taste and adjust as needed.
- 13Remove baking sheet from the oven. Add chopped kale on top, along with the cooked sausage.
- 14Remove baking sheet from the oven. Add chopped kale on top, along with the cooked sausage.
- 15Remove baking sheet from the oven. Add chopped kale on top, along with the cooked sausage.
- 16Toss everything with 1/4 of the dressing to coat the kale well.
- 17Toss everything with 1/4 of the dressing to coat the kale well.
- 18Toss everything with 1/4 of the dressing to coat the kale well.
- 19Return to the oven and bake for 15 minutes more.
- 20Return to the oven and bake for 15 minutes more.
- 21Return to the oven and bake for 15 minutes more.
- 22Remove from oven. Let cool for 10 minutes then add the chopped pistachios and feta cheese. Drizzle dressing on top, toss and enjoy!
- 23Remove from oven. Let cool for 10 minutes then add the chopped pistachios and feta cheese. Drizzle dressing on top, toss and enjoy!
- 24Remove from oven. Let cool for 10 minutes then add the chopped pistachios and feta cheese. Drizzle dressing on top, toss and enjoy!
Ingredients
- 1 medium butternut squash
- 1 medium butternut squash
- 1 medium butternut squash
- 1 small red onion
- 1 small red onion
- 1 small red onion
- 1 tb olive oil
- 1 tb olive oil
- 1 tb olive oil
- 1 lb ground mild italian sausage
- 1 lb ground mild italian sausage
- 1 lb ground mild italian sausage
- 1 bunch Dino kale
- 1 bunch Dino kale
- 1 bunch Dino kale
- 0.33 cup dried cranberries
- 0.33 cup dried cranberries
- 0.33 cup dried cranberries
- 0.33 cup pistachios
- 0.33 cup pistachios
- 0.33 cup pistachios
- 1 cup feta cheese
- 1 cup feta cheese
- 1 cup feta cheese
- 0.25 cup olive oil
- 0.25 cup olive oil
- 0.25 cup olive oil
- 3 tb maple syrup
- 3 tb maple syrup
- 3 tb maple syrup
- 2 tb apple cider vinegar
- 2 tb apple cider vinegar
- 2 tb apple cider vinegar
- 1 tb dijon mustard
- 1 tb dijon mustard
- 1 tb dijon mustard
- 3 cloves garlic
- 3 cloves garlic
- 3 cloves garlic
- 0.5 tsp kosher salt
- 0.5 tsp kosher salt
- 0.5 tsp kosher salt
- 0.5 tsp ground black pepper
- 0.5 tsp ground black pepper
- 0.5 tsp ground black pepper
Equipment
baking sheetovenpanblender