Massaged Kale Salad with Roasted Butternut Squash, Crispy Scallions and Sweet Chili Dressing

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

560 g

Butternut Squash

as needed

Olive Oil

to taste

Sea Salt

1 bunch

Scallions

1 bunch

Kale , thinly sliced

1

Lemon , juiced

2 Tbsp juice per 4 servings

15 mL

Maple Syrup

5 g

Sambal

45 mL

Olive Oil

5 g

Sea Salt

Cooking Instructions

HIDE IMAGES

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

On a parchment-lined baking sheet toss the Butternut Squash (560 g) with Olive Oil (as needed) and Sea Salt (to taste) . Arrange in an even layer and roast in the oven for 15 minutes, until soft but not beginning to caramelize. Add the Scallions (1 bunch) and toss to coat in the olive oil.

Step 3

VIEW FULL RECIPE