Kale Salad with Wild Rice and Roasted Butternut Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A substantial kale salad with warm wild rice, roasted butternut squash, pecans, goat cheese, and cranberries in a maple-apple cider vinaigrette. Full of fall flavors and filling enough for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups butternut squash (, (from a 2 pound butternut squash), peeled, seeded, and cut into 1-inch cubes)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 bunches lacinato kale (, (about 8 cups), washed, stemmed, and cut into ribbons)
- 2 tablespoons minced shallot (, from 1 shallot)
- 1 cup uncooked wild rice
- ⅓ cup toasted pecan halves
- ½ cup dried cranberries
- ½ cup goat cheese (, crumbled)
- 4 tablespoons cider vinegar
- 2 tablespoons whole grain/stone ground mustard
- 2 tablespoons maple syrup
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons fresh thyme (, minced)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 387mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 380mg
- Calcium
- 138mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 387MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.