Butternut, Kale, Butter Bean & Pesto Salad
If you're looking for a healthy, vegetarian meal this fall, that is filling and delicious, look no further than this Butternut, Kale, Butter Bean & Pesto Salad. Nutritious, delicious, and easy to thrown together, it'll become an autumn menu regular!
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Servings: 8 servings
Ingredients
- 4 cups about 1 medium butternut squash, cut into 1-inch cubes
- 2 Tbsp olive oil, divided
- salt and pepper, to taste
- 6 cups chopped kale
- 2 15-oz cans butter beans, drained and rinsed
- 4 Tbsp pesto
- 1 cup Sweet and Spicy Pecans
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment paper, and set aside.
- In a medium bowl, toss the butternut with 1 tablespoon of the olive oil, salt and pepper. Spread out on the baking sheet and bake for 20-25 minutes, until slightly browned and softened.
- Meanwhile, saute the kale in a skillet with 1 tablespoon of olive oil over medium heat until softened. This will only take a couple of minutes. Stir in the butterbeans, and remove from heat.
- When the squash is done cooking, add it to the pan, along with the pesto. Gently stir to coat with the pesto, then season with salt and pepper as needed. Stir in pecans and serve warm, or refrigerate in an airtight container and serve cold later!
Notes
Recipe adapted from Cup of Kale
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!