Butternut Squash & Kale Salad with Maple-Balsamic Dressing

Made with our Calivinegar Barrel-Aged Balsamic Vinegar

Servings: 2-4   |   Prep Time: 10 min   |   Total Time: 40 min

Butternut Squash & Kale Salad:

Maple-Balsamic Dressing:

  1. Preheat oven to 400°F.
  2. Prepare the butternut squash: Slice off each end, cut vertically in half, and remove the seeds. Peel and cube squash into about 3/4" chunks. Line a baking pan with parchment paper and arrange squash cubes in a single layer. Drizzle with Calivirgin Premium Extra Virgin Olive Oil and salt and pepper to taste.
  3. Tear or slice kale into bite-sized pieces (stems removed). Place in a large bowl. Gently massage to soften.
  4. Roast squash for 30-35 minutes (or to desired tenderness), stirring halfway through. When squash is done baking, add to kale and gently toss. Add dried cranberries, pepitas and gorgonzola cheese .
  5. Mince garlic and fresh rosemary. Add all dressing ingredients to a bowl and whisk to combine.
  6. Optional: Add in a handful of chopped Calivirgin Rosemary Almonds.

Barrel-Aged Balsamic Vinegar

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Enjoy this with a glass of Calivines Viognier!

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