Kale Salad with Citrus and Butternut Squash
Kale Salad with Citrus and Butternut SquashRochelle Daniel / Kosher.com


  • 1 cup butternut squash, cut into 1/2-inch cubes
  • 1 teaspoon + 1/4 cup Gefen Olive Oil, divided
  • pinch of salt
  • pinch of pepper
  • pinch of chili powder
  • 1 teaspoon Gefen Honey
  • 1/2 teaspoon Reine Dijon Mustard
  • juice from 1/2 “juice orange” (such as Valencia, about 6 to 8 teaspoons)
  • 1 small bunch kale, stems removed, leaves roughly chopped
  • 1/2 “juice orange,” peeled and sliced
  • 1 Cara Cara orange, peeled and sliced into half-moons

Prepare the Butternut Squash

Preheat oven to 425 degrees Fahrenheit.

On a baking sheet, spread out butternut squash in a single layer. Drizzle with one teaspoon olive oil and sprinkle with salt, pepper, and chili powder. Toss to coat.

Roast until tender, about 25 to 30 minutes.

Prepare the Dressing

While butternut squash roasts, whisk together 1/4 cup olive oil, honey, mustard, and juice from half the orange in a serving bowl. Add salt and pepper to taste.

Assemble the Salad

Add kale, sliced oranges, and roasted butternut squash to the bowl.

Toss gently to coat everything with dressing.

Courtesy of Kosher.com