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Photo: Jennifer Causey
Active Time:20 minsTotal Time:55 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:55 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupscubed peeled butternut squash5tablespoonsextra-virgin olive oil, divided1teaspoonground coriander1teaspoonground cumin¼teaspoonground cinnamon3tablespoonsred-wine vinegar1tablespoonDijon mustard1tablespoonminced shallot½teaspoondried oregano½teaspoonground pepper¼teaspoonsalt10cupscoarsely chopped stemmed kale1largecrisp apple, sliced or chopped1cupthinly sliced red onion2slicescooked bacon, chopped2hard-boiled eggs, quartered1ripe avocado, sliced¼cupcrumbled blue cheese
Cook Mode(Keep screen awake)
Ingredients
4cupscubed peeled butternut squash
5tablespoonsextra-virgin olive oil, divided
1teaspoonground coriander
1teaspoonground cumin
¼teaspoonground cinnamon
3tablespoonsred-wine vinegar
1tablespoonDijon mustard
1tablespoonminced shallot
½teaspoondried oregano
½teaspoonground pepper
¼teaspoonsalt
10cupscoarsely chopped stemmed kale
1largecrisp apple, sliced or chopped
1cupthinly sliced red onion
2slicescooked bacon, chopped
2hard-boiled eggs, quartered
1ripe avocado, sliced
¼cupcrumbled blue cheese
DirectionsPreheat oven to 400°F.Toss squash with 1 tablespoon oil, coriander, cumin and cinnamon in a large bowl. Spread on a large rimmed baking sheet. Roast, stirring once halfway, until tender and lightly browned, about 30 minutes. Let cool to room temperature, about 10 minutes.Whisk vinegar, mustard, shallot, oregano, pepper and salt in a large bowl. Slowly whisk in the remaining 4 tablespoons oil. Add kale and toss well to combine. Divide the kale among 4 plates and top with apple, onion, bacon, egg, avocado, cheese and the squash.Originally appeared: EatingWell Magazine, January/February 2021
Directions
Preheat oven to 400°F.Toss squash with 1 tablespoon oil, coriander, cumin and cinnamon in a large bowl. Spread on a large rimmed baking sheet. Roast, stirring once halfway, until tender and lightly browned, about 30 minutes. Let cool to room temperature, about 10 minutes.Whisk vinegar, mustard, shallot, oregano, pepper and salt in a large bowl. Slowly whisk in the remaining 4 tablespoons oil. Add kale and toss well to combine. Divide the kale among 4 plates and top with apple, onion, bacon, egg, avocado, cheese and the squash.
Preheat oven to 400°F.
Toss squash with 1 tablespoon oil, coriander, cumin and cinnamon in a large bowl. Spread on a large rimmed baking sheet. Roast, stirring once halfway, until tender and lightly browned, about 30 minutes. Let cool to room temperature, about 10 minutes.
Whisk vinegar, mustard, shallot, oregano, pepper and salt in a large bowl. Slowly whisk in the remaining 4 tablespoons oil. Add kale and toss well to combine. Divide the kale among 4 plates and top with apple, onion, bacon, egg, avocado, cheese and the squash.
Originally appeared: EatingWell Magazine, January/February 2021
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Nutrition Facts(per serving)452Calories33gFat32gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
