butternut squash salad with croutons

I love winter for comforting things like soup and baked things. This salad is such a welcome break from heavy things. It still has substance to it with the squash and croutons. Don’t be intimidated by the croutons. They are so easy to make, and so delicious. You will wonder why you ever bought them!

Makes 6 servings:

1 bag of baby kale

1 butternut squash (cut in half, lengthwise, seeds removed)

leftover bread for croutons (any kind of bread, cut into pieces to your preference)

olive oil

salt and pepper

parmesan for finishing

For dressing:

3-4 tablespoons red wine vinegar

1/2 cup olive oil

1-2 teaspoons grainy mustard

salt and pepper

Pre heat oven to 300. In large bowl, add cut bread and season lightly with salt and pepper and drizzle with olive oil. Mix well and place on large baking sheet. Place in oven and cook 10-15 minutes, or until slightly browned and crispy. Remove and set aside.

Turn oven up to 425. Place squash flesh side down in a baking dish. Add 1 inch of water and bake until tender. 30-45 minutes, depending on the size of your squash. Watch the water as it bakes, you may need to add a bit more. Set aside to cool. Once cool enough to handle, remove flesh and cut into 1/2 inch pieces.

To compose dressing, add all ingredients to jar with tight fitting lid. Shake well, taste and adjust seasoning.

In large bowl or serving platter place baby kale, squash and croutons. Pour salad dressing over. You may not use the whole jar, use at your discretion. Serve with extra cracked pepper and a sprinkle of parmesan and enjoy!