Kale, Kabocha and Gorgonzola Salad

Kale, Kabocha and Gorgonzola Salad

prep time

minutes
cook time

minute
servings
1

Ingredients









Cooking Instructions

1

In mixing bowl, gently toss squash and kale with lemon juice and olive oil. Season with salt and pepper; set aside to soften 5 minutes.


2

Place kale and squash mixture on serving plate, top with gorgonzola, pine nuts and raisins, if using.


*To roast squash, heat oven to 425°F. Toss squash cubes in olive oil to coat; season with salt and pepper. Spread on baking sheet lined with parchment paper, leaving space between cubes. Roast until tender and caramelized, about 30-40 minutes, tossing with spatula every 10-15 minutes.


Ingredients









Cooking Instructions

1

In mixing bowl, gently toss squash and kale with lemon juice and olive oil. Season with salt and pepper; set aside to soften 5 minutes.


2

Place kale and squash mixture on serving plate, top with gorgonzola, pine nuts and raisins, if using.


*To roast squash, heat oven to 425°F. Toss squash cubes in olive oil to coat; season with salt and pepper. Spread on baking sheet lined with parchment paper, leaving space between cubes. Roast until tender and caramelized, about 30-40 minutes, tossing with spatula every 10-15 minutes.


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