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White dish filled with a green salad with chunks of butternut squash with a metal fork next to a glass of water and a dish of brown salad dressing.

Eat a Rainbow Salad

tuscan kale, butternut squash, pickled cherries

STARS

Top plenty of deep green, almost blue-black Tuscan kale with roasted chunks of brilliant orange butternut squash and bright red pickled cherries for a seriously colorful salad. A bit of bright white feta cheese adds a salty edge, and tan and toasted hazelnuts bring extra crunch.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Ingredients

Butternut Squash 

  • 1 pound butternut squash, cubed (4 cups)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • Pinch black pepper

Pickled Cherries 

  • ½ cup dried cherries
  • 2 tablespoons white sugar
  • Pinch of salt  
  • ¼ cup red wine vinegar

Balsamic Vinaigrette 

  • Half a shallot (about 1 tablespoon), minced
  • ¼ cup balsamic vinegar 
  • ½ tablespoon Dijon mustard
  • ½ teaspoon white sugar
  • ½ cup canola oil
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • Pinch black pepper

Salad

  • ½ cup hazelnuts 
  • 5 ounces baby kale 
  • 5 ounces chopped dino kale 
  • ½ cup crumbled feta cheese
Directions
1
Preheat the oven to 400°F.  Grease a baking sheet with cooking spray or line with parchment paper. 
2
Toss the cubed butternut squash with the oil, salt, and pepper. Add to the sheet pan and roast for 20 minutes, or until browned. 
3
Reduce the oven to 350°F. Add the hazelnuts to a sheet pan and toast for 5 minutes.
4
Meanwhile, make the pickled cherries by placing the dried cherries in a medium heat-proof bowl.  Bring the sugar, salt, and vinegar to a boil in a small saucepan. Boil just until the sugar dissolves, then pour the hot liquid over the cherries.  Cool and chill completely before use.
5
To make the vinaigrette, combine all the ingredients except the oil in a blender, food processor, or immersion blender.  You may also do this by hand using a whisk. As the mixture is blending slowly add the oil to emulsify. Season to taste.  
6
To serve, place the kale mixture in a large bowl. Top with roasted butternut squash and pickled cherries. Serve with balsamic vinaigrette on the side or toss the salad with the vinaigrette to taste. Garnish with the toasted hazelnuts and feta.   i

Eat a Rainbow Salad

tuscan kale, butternut squash, pickled cherries

STARS

Top plenty of deep green, almost blue-black Tuscan kale with roasted chunks of brilliant orange butternut squash and bright red pickled cherries for a seriously colorful salad. A bit of bright white feta cheese adds a salty edge, and tan and toasted hazelnuts bring extra crunch.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Servings:  4

Ingredients

Butternut Squash 

  • 1 pound butternut squash, cubed (4 cups)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • Pinch black pepper

Pickled Cherries 

  • ½ cup dried cherries
  • 2 tablespoons white sugar
  • Pinch of salt  
  • ¼ cup red wine vinegar

Balsamic Vinaigrette 

  • Half a shallot (about 1 tablespoon), minced
  • ¼ cup balsamic vinegar 
  • ½ tablespoon Dijon mustard
  • ½ teaspoon white sugar
  • ½ cup canola oil
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • Pinch black pepper

Salad

  • ½ cup hazelnuts 
  • 5 ounces baby kale 
  • 5 ounces chopped dino kale 
  • ½ cup crumbled feta cheese

Directions

1
Preheat the oven to 400°F.  Grease a baking sheet with cooking spray or line with parchment paper. 
2
Toss the cubed butternut squash with the oil, salt, and pepper. Add to the sheet pan and roast for 20 minutes, or until browned. 
3
Reduce the oven to 350°F. Add the hazelnuts to a sheet pan and toast for 5 minutes.
4
Meanwhile, make the pickled cherries by placing the dried cherries in a medium heat-proof bowl.  Bring the sugar, salt, and vinegar to a boil in a small saucepan. Boil just until the sugar dissolves, then pour the hot liquid over the cherries.  Cool and chill completely before use.
5
To make the vinaigrette, combine all the ingredients except the oil in a blender, food processor, or immersion blender.  You may also do this by hand using a whisk. As the mixture is blending slowly add the oil to emulsify. Season to taste.  
6
To serve, place the kale mixture in a large bowl. Top with roasted butternut squash and pickled cherries. Serve with balsamic vinaigrette on the side or toss the salad with the vinaigrette to taste. Garnish with the toasted hazelnuts and feta.   i