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When kale first started to emerge as a superfood, I created this salad to showcase it. It’s always a hit with my family, friends, and catering clients.
1 small butternut squash, peeled, cut in 1-inch cubes
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon Bartenura Olive Oil
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/4 teaspoon paprika
1/4 cup Bartenura Balsamic Vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 cup ketchup
3/4 cup Bartenura Olive Oil
1 bunch kale leaves, tough center stems removed, washed well, dried, and torn into bite-size pieces
candied beef or duck fry, optional (see note)
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Place butternut squash cubes on prepared baking sheet. Sprinkle with salt, garlic, paprika, and oil. Toss to coat.
Roast for 45 minutes, until soft and the edges are turning brown. Set aside to cool.
Whisk dressing ingredients together in a small bowl. Set aside.
Place kale into a large bowl. Add butternut squash, dried cranberries, and candied beef fry, if using.
Add dressing; toss to combine.
Reproduced from Perfect for Pesach by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.
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