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.
- 2Roast for 20 minutes.
- 3While 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.
- 4Prepare the dressing: Add all dressing ingredients to a small blender and blend until creamy. Taste and adjust as needed.
- 5Remove baking sheet from the oven. Add chopped kale on top, along with the cooked sausage.
- 6Toss everything with 1/4 of the dressing to coat the kale well.
- 7Return to the oven and bake for 15 minutes more.
- 8Remove 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 small red onion
- 1 tb olive oil
- 1 lb ground mild italian sausage
- 1 bunch Dino kale
- 0.33 cup dried cranberries
- 0.33 cup pistachios
- 1 cup feta cheese
- 0.25 cup olive oil
- 3 tb maple syrup
- 2 tb apple cider vinegar
- 1 tb dijon mustard
- 3 cloves garlic
- 0.5 tsp kosher salt
- 0.5 tsp ground black pepper
Equipment
baking sheetovenpanblender
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