Fall vegetables are roasted to intensify their flavours and then mixed with fresh kale and slivered almonds for a salad that looks as good as it tastes.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 small butternut squash (2 lb./900 g), peeled, diced
1/2 red onion, cut into wedges
2 Tbsp. olive oil
8 cups loosely packed kale leaves
1/2 cup Kraft Rancher's Choice Dressing
1/4 cup slivered almonds, toasted
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How do I make it ?
Heat oven to 450ºF.
Place squash and onions in large bowl. Add oil; toss to evenly coat. Spread onto rimmed baking sheet.
Bake 40 to 45 min. or until squash is tender and golden brown, stirring occasionally.
Spoon cooked vegetables into large bowl. Add kale; mix lightly.
Drizzle with dressing; top with nuts.
Kraft Kitchen Tips!
Substitute coarsely chopped pecans for the almonds.
Sprinkle with Kraft 100% Parmesan Grated Cheese just before serving.
Prepare using Kraft Zesty Italian Dressing.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 2.5 g
Cholesterol 5 mg
Sodium 200 mg
Carbohydrate 25 g
Fibre 6 g
Sugars 4 g
Protein 5 g
6 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.