Kale Salad With Butternut Squash And Almonds

Image of Kale Salad With Butternut Squash And Almonds, Bon Appetit Magazine
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Ingredients

  • 8 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 medium shallot, minced
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups 1/2-inch cubed butternut squash
  • 1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)
  • 3/4 cup whole almonds, toasted, coarsely chopped
  • Parmesan (for shaving)

Description

Kale’s Not Just For Braising. Quickly Cooking This Hearty Green In A Hot Pan Takes The Edge Off And Brings Out Its Delightful Nuttiness, While Keeping All Of Its Nutrients And Vibrant Color Intact.

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