BUTTERNUT AND KALE SALAD

Butternut and Kale Salad image

Provided by Ree Drummond : Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 medium butternut squash
4 tablespoons (1/2 stick) salted butter
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3 tablespoons pine nuts
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons balsamic glaze
6 cups shaved curly kale
12 slices prosciutto
1/4 cup shaved Parmesan

Steps:

Preheat the oven to 375 degrees F.
To prepare the butternut squash, cut off the top and bottom, then use a sharp knife or vegetable peeler to remove the hard skin. Cut the squash in half lengthwise and remove the seeds with a spoon. Slice the squash into sticks and then slice the sticks into cubes.
Meanwhile, melt the butter in a small skillet or saucepan over low heat. Put the squash in a bowl and pour in the melted butter. Sprinkle with the red pepper flakes and some salt and pepper and toss to combine. Spread the squash out on a rimmed baking sheet and roast, shaking the baking sheet once or twice during roasting, until tender and golden brown, 30 to 35 minutes. Set aside to cool.
Put the pine nuts in a small skillet over low heat and slowly toast them, stirring, until golden brown and fragrant, about 2 minutes. Set aside off heat.
Add the olive oil, red wine vinegar and balsamic glaze to a mason jar, sprinkle in a little salt and pepper and shake to mix. Put the kale in a bowl and toss with enough dressing to lightly coat.
Transfer the kale to a rectangular serving platter. Sprinkle over the squash, tuck pieces of prosciutto in among the kale, sprinkle over the pine nuts and top with Parmesan shavings.

Nutrition Facts : Calories 244, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 769 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 9 grams, Sugar 3 grams