Tuscan Kale Salad

This is the second kale salad recipe I've posted and another wonderful twist on using seasonal vegetables in everyday meals. The salad holds beautifully too, no wilting up here. Enjoy!

What you need:

• 2 tsp Italian seasoning

• 3 Tbsp olive oil

• 3 Tbsp Butternut squash, 1/2-inch dice

• 1/2 of a red onion, peeled, 1/2-inch dice

• 2 cups kale greens, ribbon cut into bite-size strips

• 1 1/2 cups walnuts, chopped, toasted, divided

• 3/4 cup Parmesan cheese

• 1/2 cup golden raisins

• Salt and pepper to taste

Lemon Vinaigrette

• 1/4 cup red wine vinegar

• 2 tablespoons Dijon mustard

• 1 teaspoon dried oregano

• 1 clove garlic, minced

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1/2 cup olive oil

• 2 tablespoons fresh lemon juice

Instructions:

• Preheat oven to 450 degrees. Add Italian seasoning and oil to large bowl; stir to combine. Add squash and onions; toss to coat. Arrange in single layer on baking sheet.

• Roast, 20 min, until tender. Remove from oven; let cool.

• Toss squash-onion mixture, kale, lemon vinaigrette dressing, 1 1/4 cups walnuts, cheese, and raisins in large bowl; season with salt and pepper. Garnish with remaining walnuts.

#ButternutSquash #Onion #Kale #Garlic