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Parve
Easy
4 Servings
Allergens 
No Allergens specified
35 Minutes
Diets
I love the colors and tanginess of citrus season! In this kale salad with citrus and butternut squash, I use two types of oranges for flavor and color. Cara Cara oranges have a pinkish-red flesh and are mildly sweet. If you can find them, they work perfectly here. If you can’t get them at your store, use the freshest, in-season oranges you can find. Roasted butternut squash adds sweetness and a hint of spice to the bold kale and tangy citrus, balancing the flavors in this fresh, light salad.
1 cup butternut squash, cut into 1/2-inch cubes
1 teaspoon + 1/4 cup Gefen Olive Oil, divided
pinch of salt
pinch of pepper
pinch of chili powder
1 teaspoon Gefen Honey
1/2 teaspoon Haddar Dijon Mustard
juice from 1/2 “juice orange” (such as Valencia, about 6 to 8 teaspoons)
1 small bunch kale, stems removed, leaves roughly chopped
1/2 “juice orange,” peeled and sliced
1 Cara Cara orange, peeled and sliced into half-moons
Preheat oven to 425 degrees Fahrenheit.
On a baking sheet, spread out butternut squash in a single layer. Drizzle with one teaspoon olive oil and sprinkle with salt, pepper, and chili powder. Toss to coat.
Roast until tender, about 25 to 30 minutes.
While butternut squash roasts, whisk together 1/4 cup olive oil, honey, mustard, and juice from half the orange in a serving bowl. Add salt and pepper to taste.
Add kale, sliced oranges, and roasted butternut squash to the bowl.
Toss gently to coat everything with dressing.
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