Wilted Kale Salad with Roasted Shallot, Butternut Squash, and Feta

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Prep. Time 40 minutes

Cooking Time


    1 Bag Harvest Fresh Chopped Kale

    1 container Harvest Fresh Diced Butternut Squash (400g)

    1 Container Harvest Fresh Peeled Shallots (227g)

    3 tbsp balsamic vinegar

    1 tbsp Dijon mustard

    5 tbsp extra-virgin olive oil

    1/2 cup Crumbled Feta Cheese

    Kosher salt and fresh ground black pepper, to taste

    Preheat oven to 425F, and line a baking sheet with foil
    In a small bowl, whisk together the vinegar, mustard, 3 tbsp of olive oil. Season with salt and pepper and set aside.
    Quarter the shallots
    Combine the squash, shallots and 2 tbsp of olive oil in a medium bowl and toss to combine, then season to taste with salt and pepper.
    Spread the Squash and Shallots on a baking sheet and roast, turning occasionally until the squash and shallots are tender and lightly golden, about 30 mins.
    Remove from oven and place directly in a large bowl
    Add the kale and dressing to the squash and shallots, toss thoroughly
    Top with Feta Cheese, and serve!