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26Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups butternut squash (cubes of, from about 1 3/4 pound whole small butternut squash)
- 1 tsp. olive oil
- 1 tsp. balsamic vinegar
- 1/4 tsp. salt
- black pepper (Sprinkling of)
- 2 Tbsp. olive oil
- 1 red onion (large, quartered and sliced, about 2 cups of sliced red onions)
- 3 cloves garlic (minced, about 1 Tbsp)
- 1 tsp. balsamic vinegar
- 6 cups kale (thinly, 3/4-inch sliced, center ribs removed, from about 1 bunch of kale)
- 1/3 cup dried sweetened cranberries
- 1/2 cup pecans (slightly broken up)
- salt
- pepper
- 1,705 kale
- 38 vegetables
- 9,982 greens
- 38 vegetables
- 38 vegetables
- 7,353 kale
- 10,127 kale
- 34 vegetables
- 9,943 kale
- 34 vegetables
- 32 vegetables
- 10,935 salad
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Reviews(1)
Alice S. 8 years ago
I omitted the cranberries and used one sweet onion instead of purple onion.
I also toasted the pecans with the squash the last 10 minutes of roasting. I like toasted nuts in my food instead of soggy ones. The balsamic offsets the bitterness of the kale and sweet onion brought about a delicious sweetness to the kale mix. I could also roast squash a little higher, as I like charred edges on my food. All together this recipe is a winner. Bravo! I would make it again.