A hearty and wholesome salad that balances fresh, earthy flavors with savory richness, this dish pairs tender kale and roasted butternut squash with the bold, rustic taste of Campesino Salami. It’s a satisfying blend of textures and flavors, perfect as a light meal or a standout side.
Ingredients
- 1 Bunch of fresh kale
- 1 Package of mesclun salad
- 8 oz Campesino Salami cut in cubes
- 1 Package of cherry tomatoes
- 1 Can of corn
- 1 Butternut squash
- 2 Tbsp Extra virgin olive oil
- Salt and pepper to taste
Instructions
- Peel and cut the butternut squash into small cubes.
- Season with salt, pepper and olive oil and lay flat on baking sheet.
- Heat oven to 350 degrees.
- Bake the butternut squash for 20-25 minutes. Sautee the Campesino Salami cubes until golden.
- Let the salami and squash cool down before tossing it into salad.
- Cut the kale into small pieces and mix with the baby lettuce in a bowl.
- Add corn, cherry tomatoes, butternut squash and salami.
- Add your favorite dressing before serving.
Comments (0)
There are no comments for this article. Be the first one to leave a message!