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RECIPE
10 INGREDIENTS 6 STEPS 45min

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

4.0
1 Ratings
This massaged kale salad has it all: tender greens, sweet squash, crispy scallions and a tangy, spicy dressing that offsets the roasted veg. It's a perfect show stopper fall side that you can make in advance.
Massaged Kale Salad with Roasted Butternut Squash, Crispy Scallions and Sweet Chili Dressing Recipe | SideChef
This massaged kale salad has it all: tender greens, sweet squash, crispy scallions and a tangy, spicy dressing that offsets the roasted veg. It's a perfect show stopper fall side that you can make in advance.
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
45min
Total Time
$2.07
Cost Per Serving

Ingredients

Servings
4
US / METRIC
as needed
to taste
1 bunch
Scallions
1 bunch
Kale , thinly sliced
1 tsp
Sambal
3/4 tsp
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
195
FAT
11.2 g
PROTEIN
3.6 g
CARBS
24.7 g

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
On a parchment-lined baking sheet toss the Butternut Squash (4 cups) 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
Arrange again in an even layer and return to the oven. Roast for another 15 minutes, or until the squash is lightly brown and the scallions have crisped.
Step 4
Meanwhile, in a large mixing bowl, toss the Kale (1 bunch) with Olive Oil (1 Tbsp) , Lemon Juice (1 Tbsp) and Sea Salt (1/2 tsp) with your hands until the greens are very well coated and starting to wilt.
Step 5
In a small mixing bowl, whisk together the maple Maple Syrup (1 Tbsp) , Sambal (1 tsp) , remaining Lemon Juice (1 Tbsp) , Olive Oil (2 Tbsp) and Sea Salt (1/4 tsp) until combined.
Step 6
Transfer the kale to a serving platter and top with the roasted squash and scallions. Drizzle the sweet chili dressing on top and serve. Enjoy!
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Nutrition Per Serving
Calories
195
% Daily Value*
Fat
11.2 g
14%
Saturated Fat
1.6 g
8%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
24.7 g
9%
Fiber
5.8 g
21%
Sugars
7.5 g
--
Protein
3.6 g
7%
Sodium
358.5 mg
16%
Vitamin D
--
--
Calcium
235.8 mg
18%
Iron
2.3 mg
13%
Potassium
781.1 mg
17%
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