Ingredients
olive oil spray
10ozbutternut squash,(1 small), cut into ½-inch cubes
1tspolive oil
¼tspkosher salt
freshly ground black pepper,to taste
10medium Lacinato kale leaves,stems removed, thinly sliced
2cupsbaby arugula
2tbspbasil,chopped
1small pear,seeded, cut into 1-inch pieces
1cuppurple cabbage,shredded
2tbspalmonds,toasted, sliced
1ozbleu cheese,crumbled
2tbspolive oil,plus 1 tsp
1tbspbalsamic vinegar
1tsphoney
½tspDijon mustard
1tspwater
pinchkosher salt
freshly ground black pepper,to taste
Preparation
Preheat the oven to 425 degrees F.
Spray a medium sheet pan with oil, then add the squash, oil, salt, and pepper. Toss to coat.
Roast for 20 to 25 minutes, tossing halfway through, until fork-tender and browned on the edges.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, mustard, water, salt, and black pepper until emulsified and combined. Set aside.
In 2 shallow bowls, combine the kale, arugula, and basil. Toss to combine.
Top each with ½ the pear, ½ cup cabbage, 1 tablespoon almonds, and ½ ounce bleu cheese.
Top each with 2 tablespoons dressing, serve, and enjoy!
