Recipe: <!-- -->Butternut Squash and Kale Salad<!-- -->
This delicious vegetable dish is good eating at its best. It's both flavorful and packed with nutrition. Excellent as a leftover (it keeps refrigerated for up to 3 days), you can even make it a main...
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Cooking tools:
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Mixing bowl
- Spoon
Ingredients
- 2 bunches kale, tough stems and ribs stripped out, leaves sliced
- 1 cup low-sodium vegetable broth, divided
- 1 butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes
- 1 red onion, sliced
- 4 pitted dates, very finely chopped
- 2 tablespoons sherry vinegar
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