Roast red onions and butternut squash to perfection for this Harvest Kale Salad. Our Harvest Kale Salad is perfect for autumn!
What You Need
Original recipe yields 6 servings
1 small butternut squash (2 lb.), peeled, diced
1/2 red onion, cut into wedges
2 Tbsp. olive oil
8 cups loosely packed kale leaves
1/2 cup KRAFT Classic Ranch Dressing
1/4 cup PLANTERS Slivered Almonds, toasted
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Let's 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.
Substitute toasted coarsely chopped PLANTERS Pecans for the almonds.
Sprinkle with KRAFT Grated Parmesan Cheese.
Prepare using KRAFT Zesty Italian Dressing.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/2 cups 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.