Kale salad with butternut squash
Insalata di cavolo e zucca
Pasta with pumpkins are unavoidable in Italian restaurants during the autumn season, which means that I have to live with the fact that I generally find these vegetables too sweet and mealy for my taste. Still, there are exceptions, like this salad of Tuscan kale with butternut squash covered by a nice, vinegary dressing.
200 g Tuscan kale
200 g butternut squash
2 tbsp pepitas
Olive oil, white wine vinegar, salt and pepper
Peel and slice the butternut squash
Place the slices in a plastic bag with 2 tbsp olive oil to make sure the squash is all covered in oil
Bake the butternut squash for 15 minutes at 200 C / 390 F until they start to turn brown around the edges.
Wash and chop the kale finely
Roast the pepitas on a hot frying pan for a few minutes.