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Kale, Swiss Chard, and Butternut Squash Salad

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With raw butternut squash ribbons, crisp kale, delicate Swiss chard, and an orange vinaigrette, this recipe is simple yet exotic at the same time.

Serves 6


For the orange vinaigrette:

1 medium shallot, finely diced

1/4 cup pulp-free orange juice

3 tablespoons Dijon mustard

1 tablespoon honey

1/3 cup extra-virgin olive oil

1/4 teaspoon sea salt

For salad:

2 medium bunches (4 cups) kale, chopped

1 medium bunch Swiss or rainbow chard

1/2 medium butternut squash

1/2 cup dried cranberries

1/4 cup pumpkin seeds

6 ounces fresh chèvre (goat cheese), crumbled


1. In a small mixing bowl, whisk all ingredients for vinaigrette together.

2. Clean and thoroughly dry kale and chard. With a sharp knife, remove woody stems from...

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