Welcome Autumn with this healthy kale salad with butternut squash and turkey tossed with a simple honey Dijon vinaigrette and garnished with pumpkin seeds.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
- 1 bunch kale, stems removed and chopped (about 7 cups)
- 8 oz. turkey, cubed
- 2 cups butternut squash, cubed
- 1 tablespoon olive oil
- 1/4 teaspoon lite salt
- 1/4 teaspoon black pepper
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons pumpkin seeds
Honey Dijon Vinaigrette
- 1 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon lite salt
- 4 tablespoons olive oil
Preheat oven to 400 degrees. Lightly coat a baking pan with cooking spray. Add butternut squash cubes to the pan and drizzle with one1tablespoon olive oil and the salt and pepper. Bake for 15-20 minutes, turning once, or until the squash is tender.
In a small bowl, combine the lemon juice, Dijon mustard, honey, and salt. Slowly add in the olive oil, whisking until the dressing is emulsified. Set aside.
Place the kale, cooked squash, and parmesan cheese into a large bowl. Pour the dressing on top and toss gently to combine. Garnish with pumpkin seeds and serve immediately.
Calories: 408.1kcal | Carbohydrates: 31.8g | Protein: 21.4g | Fat: 24.6g | Saturated Fat: 5.5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14.3g | Cholesterol: 33.9mg | Sodium: 1098.8mg