Preheat oven to 400 F. Chop butternut squash into one inch pieces. Let sit for 15 minutes, then add the lemon juice, cranberry juice cocktail, pecan or other oil, lemon zest and a generous pinch of salt. Stir together and transfer to a parchment-lined roasting pan. ½ cup shelled, toasted, unsalted pistachios, coarsely chopped. For the Butternut Squash. Preheat the oven to 425. instagram. Meanwhile make the dressing. Place the sweet potatoes and squash on a rimmed baking sheet and drizzle with oil, salt and pepper. Immediately transfer to a small bowl. Preheat oven to 415F. Meanwhile, in a medium saucepan, cover the wheat berries with 5 cups of water and 1/4 teaspoon of salt and bring to a boil. Instructions. Melt the butter in a nonstick skillet over low heat. 3 cups cooked quinoa (black or white), 1 cup uncooked*. Toss squash with olive oil, salt, and pepper and roast until golden brown. Preheat the oven to 425°F and line or grease a sheet pan. Place butternut squash and zucchini onto a baking sheet. Pour the dressing over the salad and toss to mix everything together. Roast the squash in the oven for about 15-20 minutes, or until fork tender. Add all of the dressing ingredients together in a bowl and whisk together with a fork until smooth. 4. Placed the butternut squash and garlic on a rimmed baking sheet, drizzle with about 2 tablespoons olive oil, season with salt and pepper, and toss well, using your hands to evenly coat the squash. Place on a cooking sheet and bake around 30 minutes, turning cubes every 10 to 15 minutes. For the Roasted Butternut Squash. Place the chopped kale in a large bowl. Drizzle with grape seed oil and freshly squeezed lemon juice. Toss it around with tongs and cook it for 3 to 4 minutes. Put the squash and red onion on the prepared baking sheet. Preheat oven to 400ºF. Once butternut squash is done cooking, add it to the kale along with the pomegranate seeds; toss to combine. Then, chop into ¼"-¾" slices. Spread the squash cubes out in a single layer, then place in the preheated oven and bake 15 minutes. Add the almonds to the pan and cook for 2 to 3 minutes, shaking the pan regularly, until golden brown and fragrant. 1 bunch of kale; kosher salt; 2 tbsp. 2. Season with the red pepper flakes, paprika and a good pinch of sea salt. Toss the squash with extra-virgin olive oil on the prepared sheet pan. This helps removed any bitterness from the kale and adds flavor the the leafy green. Toss the sliced squash in 1 tbsp of olive oil and a sprinkle of sea salt. Add dressing; toss to combine. Spread the squash out onto the baking sheet and roast until fork tender, about 20 minutes. Then, using a knife, slice the squash in half horizontally like a hot dog. Instructions. 1/2 cup raw pecans (raw walnuts or almonds also work), halved or chopped, toasted or candied**. Toss to coat and bake for 10-15 minutes, or until tender and the edges are browning. Whisk lemon dijon vinaigrette ingredients. No need to toss, just rotate the pan halfway through. Garnish with freshly chopped parsley and pecans, or place nuts on side if nut allergies are possible. ), peeled, seeded, cut into 1-inch pieces. Taste with a leaf of kale and adjust salt if needed. Season with salt and pepper to taste. Remove to a plate and set aside. Add the washed and chopped kale to a large bowl. Spread the butternut squash out in an even layer on a parchment-covered baking sheet. Cut those slices into cubes. Season with salt and pepper to taste. Cook Time: 30. This salad recipe will be one to remember. For each serving, place a first layer of baby kale, top with butternut squash, chicken, goat's cheese, and cranberries. Add the washed and chopped kale to a large bowl. Diet: Vegetarian. Prepare the butternut squash: Slice off each end, cut vertically in half, and remove the seeds. Season with salt and pepper (I add about 1/8 tsp of each) and place in a single layer on a greased or lined baking sheet. Turn out in an even layer onto a baking sheet or dish and roast until soft and golden brown, about 30-40 minutes, depending on size of cubes, stirring once. 60 ml (¼ cup) olive oil. Kale - I prefer curly kale for this, so look for the common variety with really wavy edges. Preheat the oven to 400ºF and spray a baking sheet with olive oil cooking spray. Top with the sliced apples, dried cranberries, pepitas, roasted squash, crumbled goat . For the farro, cook 1 cup of dried farro in 3 cups of water or stock. Roasted Butternut Squash Salad with Cranberries - Love In . Advertisement. Spread the butternut squash into a single layer and roast for 20-25 minutes; stirring and rotating the baking sheet halfway through, until the squash is tender and lightly browned. Olive Oil & Olive Oil Spray. Prepare the vinaigrette: In a small saucepan whisk together maple syrup, apple cider vinegar, mustard, garlic and rosemary. Step 3. Roast the butternut squash. Wash, de-stem, and finely chop 1 bunch of kale while butternut squash is roasting. Toss with half of dressing, taste, and add more dressing as desired. Thinly slice the kale into ribbons and add to a large bowl. Preheat oven to 400°F (204°C). In a large salad bowl, mix together kale leaves with almonds, cheddar, cranberries and squash. Line a baking pan with parchment paper and arrange squash cubes in a single layer. Set aside. Prep kale - Stack the kale leaves and roll into tight bundles. Preheat oven to 375 degrees F (190 degrees C). Instructions. Flip, then roast for an additional 10 minutes. Spoon just enough vinaigrette over the salad to moisten, and toss well. red wine vinegar; additional salt and pepper to taste; 2.5 tbsp. Cool the squash to room temperature. Assembling the Salad. OK, back to the deets on this Kale & Butternut Squash Salad with Easy Cranberry Dressing. In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Add cranberries to bowl with squash, kale, and nuts. Follow these steps for perfectly roasted butternut squash: Preheat the oven to 400 ° F. Remove the skin on the squash with a vegetable peeler. Add the squash, pepitas, and dried cranberries, and toss to combine. 1/2 red onion, julienned or diced into small chunks. Frozen Cranberries. Add all of the salad ingredients together in a bowl and mix. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Toast walnuts - while the butternut squash is roasting, toast the walnuts on a separate baking sheet for 6-8 minutes in the oven heated to 400ºF. Toss the cubed butternut squash in the oil, sugar, paprika, salt, coriander, cumin, black pepper, nutmeg and cayenne. Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Chop the butternut squash into one-inch pieces. new loveinmyoven.com. Whisking constantly, drizzle in remaining 1/4 cup (60 ml) olive oil. Taste with a leaf of kale and adjust salt if needed. Remove the seeds with a spoon. Step by step instructions. Spread onto a baking sheet and roast for 20-25 minutes or until tender. Bake for 15 minutes, then remove from the oven and flip the . Pour the dressing over the salad and toss to mix everything together. Preheat your oven to 400 F degrees. Transfer to a large bowl. Preheat the oven to 425 F and line a large rimmed baking sheet with parchment paper. My trick for perfectly browned squash: Leave in oven for 15-20 minutes untouched, or until sizes are browned. Kale - I prefer curly kale for this, so look for the common variety with really wavy edges. Line a large baking sheet with aluminum foil and spread the butternut squash on it in a single layer. olive oil; 1 tbsp. (Can be made up to two days in advance and then rewarmed.) Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender. Preheat your oven to 400 F degrees. Dijon Mustard. Toss the butternut squash in 2 tablespoons olive oil and bake using the same baking sheet for 25 to 30 minutes, until lightly browned and cooked through. yellow onion, butternut squash, garlic cloves, ground.. All information about healthy recipes and cooking tips Roast squash for 30 minutes, flipping halfway through, or until soft and tender when pierced with a fork. ROASTED BUTTERNUT SQUASH SALAD WITH KALE, FARRO AND CRANBERRY DRESSING recipe: From Kitchen Confidant, this Roasted Butternut Squash Winter Salad with Kale, Farro and Cranberry Dressing is meant to be served warm, and is my idea of a perfect fall dish - whether it is a side for Thanksgiving, or a simple lunch onto itself! Let sit for 15 minutes, then add the lemon juice, cranberry juice cocktail, pecan or other oil, lemon zest and a generous pinch of salt. Place the baking sheet back into the oven for another 5-6 minutes, or until the cranberries and squash are tender. 250 ml (1 cup) Butternut squash, peeled and cut into 2.5 cm (1 in) dices. Massaged kale, roasted butternut squash, cranberries and farro pair wonderfully with a sweet onion vinaigrette. Preheat the oven to 400°F. Evenly spread the squash on a sheet pan and sprinkle with salt and pepper. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Transfer your salad to a serving platter or plates, top with the remaining almonds . Step 2: Cook the quinoa: Cook the quinoa according to package directions. 2 tablespoons olive oil. Preheat oven to 400 F. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper.Transfer to a quarter sheet baking pan and roast for 30 minutes until tender. In a medium bowl, whisk together shallot, maple syrup, mustard, and vinegar. SALAD: 1 large butternut squash (2 1/2 to 3 lbs. Preheat the oven to 400F. 1 bunch Tuscan (lacinato) kale. Instructions. Spread the butternut squash out in an even layer on a parchment-covered baking sheet. Drizzle with a little olive oil and add a pinch of salt. Spread onto a large baking sheet lined with parchment paper, and roast for 25-30 minutes or until golden tender. Add to the cookie sheet with the squash. Line two baking sheets with parchment paper or foil. Preheat the oven to 425º F. Combine the squash chunks in a mixing bowl with the syrup, soy sauce, olive oil and seasoning blend. Preheat the oven to 425 degrees. Toss the frozen squash with 2 tablespoons of olive oil, salt and pepper to taste, then separate and spread in a single layer on a large rimmed baking sheet.. Roast for 20-30 minutes or until tender and golden brown. Add rinsed farro to a pot of water/stock and bring to a boil. Dijon Mustard. Day of: place quinoa, lentils, onions, lemon zest, and dried cranberries/cherries (if using in place of fresh cranberries) in a large bowl. Preheat oven to 400 degrees F. In a large bowl, toss together squash, shallots, olive oil, maple syrup and salt. Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Pumpkin Seeds. WHAT YOU'LL DO: Evenly spread the squash on a sheet pan and sprinkle with salt and pepper. Step 2. Cool slightly. Add the chopped cilantro and toss to combine. Bring to a boil over medium heat, then allow to boil, stirring frequently, 2 1/2 minutes. In a large mixing bowl, toss cubed butternut squash with olive oil. Preheat oven to 400 degrees F (200 degrees C). Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Place kale into a large bowl. instagram. Spread mixture in a single layer onto a baking sheet. Toss the squash chunks with the olive oil, salt and pepper. Remove and let cool before chopping into bite sized pieces. Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes. When the veggies are done, let cool. Bake for an additional 10 to 15 minutes, or until the squash is tender and slightly browned around the edges. In a large bowl, combine the kale and vinaigrette, using as much or as little dressing as you like. Preheat the oven to 400 degrees F. Add the diced butternut squash and rinsed chickpeas to a baking sheet lined with foil. Instructions. Olive Oil & Olive Oil Spray. Reduce heat, cover, and simmer for 30 minutes, or until tender. WHAT YOU'LL NEED: Butternut Squash. Toss the kale with cranberries. Drizzle a little of the dressing over the kale and gently rub the dressing over the leaves, by hand, to coat. Season to taste with salt and pepper. Preheat the oven to 425 F, Spread the butternut squash on a baking sheet and toss with the olive oil, tumeric, cumin, salt, and pepper. Transfer the squash and onion to a baking sheet and toss with olive oil, salt, and pepper. Place in preheated oven and roast for 25-30 . Place the butternut squash onto a large baking sheet and bake for about 20 to 30 minutes or until the butternut squash is golden brown. Whisk in the honey, cinnamon, cayenne and salt. 4 cups butternut squash, chopped into 1/2-inch cubes. Set timer for 15 minutes. Instructions. Toss the butternut squash with olive oil, salt, and some black pepper. Follow these steps for perfectly roasted butternut squash: Preheat the oven to 400 ° F. Remove the skin on the squash with a vegetable peeler. Frozen Cranberries. Pepper generously and salt lightly. Drizzle with a little olive oil and add a pinch of salt. Preheat oven to 420 degrees Fahrenheit with racks in the upper third and lower third of the oven. Prepare squash: Spray a rimmed baking sheet lightly with non . Fresh Garlic. Spread the squash onto the baking sheet in a single layer. Preheat the oven to 450 degrees F. In a large bowl, toss butternut squash with two generous tablespoons of olive oil and season with salt and pepper, to taste. Directions. Preheat oven to 400 degrees F. Toss squash with olive oil, salt and pepper. Step 2. Add the kale to a salad bowl and top with the butternut squash. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Drizzle 1 tablespoon of the dressing on the kale. Simmer over moderate . Ingredient Checklist. Salt and pepper. Spread out evenly onto a rimmed sheet pan and bake for 20 minutes. In a large bowl, toss together the baby kale with half of the dressing so that each leaf is perfectly coated with the flavorful dressing. WHAT YOU'LL NEED: Butternut Squash. Yield: 6-8 1 x. Roast the squash. Season to taste with salt, pepper, and more dressing, as necessary. Add six fry strips to prepared pan. Scale: Print. Add in the cooked squash and gently toss together. Add butternut squash and zucchini; toss until coated. . Meanwhile, cook quinoa in broth according to package directions. Instructions. pumpkin seeds; 2 tbsp. Brush squash with 2 tbsp olive oil and season. Peel and chop butternut squash into bite sized pieces. Remove the baking sheet from the oven and allow it to cool completely. Instructions. OK, back to the deets on this Kale & Butternut Squash Salad with Easy Cranberry Dressing. Place the butternut squash onto a large baking sheet and bake for about 20 to 30 minutes or until the butternut squash is golden brown. Bake for 20 minutes, stirring halfway through. 1. Preheat oven to 400 degrees F. Peel and cube your squash (or snag it pre-cut from the store) and toss with 1-2 tsp oil. In a large saucepan, bring the quinoa, ½ teaspoon salt and the water to a boil. Remove from oven and slice the chicken. Shake the dressing well. Pure Maple Syrup. Toast the pepitas in a shallow pan, just until they start to get tan and fragrant. Turn out onto a parchment- or silicone baking mat - lined roasting sheet. DRESSING: Remove and set aside. Remove from heat and allow to cool slightly. Prep Time: 10 minutes. Toss the diced squash with the 3 tablespoons of olive oil and season with salt and pepper. Remove the squash from the oven, flip with a spatula, and scatter the cranberries throughout the squash onto the baking sheet. Advertisement. Use a sharp knife to slice the rolls thinly to create shredded pieces. Pure Maple Syrup. Sprinkle with 1/4 cup brown sugar. Directions. Place in preheated oven and roast for 25-30 minutes, flipping once. In a separate bowl, mix together the remaining 1 tablespoon olive oil, pepitas, cinnamon, brown sugar and a dash of salt. Make the candied walnuts. Peel and slice about 1/2 butternut squash into 1/2″ pieces, enough to get about 2 cups. Quinoa, Kale, Cranberry, Walnut and Butternut Squash Salad. Place the chopped kale in a large bowl. Bake at 350 degrees Fahrenheit for 20 minutes, until crisp. Preheat oven to 375 degrees F. and line a baking sheet with aluminum foil. Remove the seeds with a spoon. How to Make Butternut Squash Salad. Toast the pepitas on a baking sheet in the oven with the squash for about 10 minutes until they are toasted and crispy. Add butternut squash and zucchini; toss until coated. Spread butternut squash out on the baking sheet. To make candied fry, line a baking sheet with foil. Bake for 15 minutes, then remove from the oven and flip the squash for even cooking. Place butternut squash and zucchini onto a baking sheet. Drizzle 1 tablespoon of the dressing on the kale. Line two rimmed baking sheets with parchment paper for easier cleanup (I used one large half-sheet for the butternut and a smaller quarter-sheet for the croutons). Preheat the oven to 375 degrees F. Place the diced squash on a baking sheet and toss with olive oil, salt and pepper. Add butternut squash, dried cranberries, and candied beef fry, if using. Toast raw pecans at 400F for 5 minutes. Add miso dressing and toss to coat, about ½ cup. Keep warm or at room temperature. Add the quinoa, along with half of the almonds and half of the cranberries to the kale and toss to combine. Sprinkle in the roasted pecans and dried cranberries. dried cranberries Instructions. WHAT YOU'LL DO: Stir in warm rice and squash so that spinach wilts slightly from the heat. Pat the chickpeas until dry and toss with the seasonings. Sprinkle with a few generous pinches of salt and pepper, and toss until combined. You could also pop it into the air fryer in a single layer at 400 F for 12-15 minutes. Fresh Garlic. Instructions. Pour the sauce over the squash mixture, tossing to coat well. Set out four salad plates or bowls. For Roasted Butternut Squash. Pumpkin Seeds. Toss the cubed squash with olive oil, salt and pepper and bake at 425° F for about 30 minutes, until tender. Add lemon dijon vinaigrette to salad ingredients 10 minutes before serving. Arrange the squash so it is in an even layer, Roast for about 15 minutes, or until you can easily turn the squash. Season with lemon zest and juice, then drizzle with remaining olive oil. Reduce the heat to low, cover and simmer for approximately twenty minutes until the tail of the quinoa unfurls. Spread the squash cubes out in a single layer, then place in the preheated oven and bake 15 minutes. Place oven rack in middle of oven and preheat to 425°F (220°C). ¾ cup dried cranberries. Heat oven to 400 degrees. Sprinkle in the roasted pecans and dried cranberries. Add the kale to a salad bowl and top with the butternut squash. Toss butternut squash in 1 tbsp olive oil, a pinch of salt and pepper, and cinnamon. Step 1. Toss the cubed butternut squash with olive oil and season to taste with salt & pepper. Make the sauce: Combine the olive oil (if using), soy sauce, maple syrup, vinegar, and garlic in your blender or food processor, and puree until smooth. Place the baking sheet into the oven for 20-25 minutes. Assemble the Salad. Pour dressing all over the chopped kale and use your (clean) hands to gently massage the dressing into the kale for a few minutes. Add olive oil, salt, and pepper to the butternut squash and toss until squash is evenly coated. Pour into 4 salad . Roast on a parchment-lined baking sheet for 30 minutes, or until tender. Preheat the oven to 400 degrees. Remove from the heat, fluff with a fork and place in a large bowl to cool for 20 minutes. Remove from heat and stir in olive oil and season with salt and pepper. Gently add in squash mixture. ; In a large serving bowl, combine baby kale, walnuts, dried cranberries, and feta cheese. Preheat your oven to 400°. Place the kale and sprouts in a large bowl, and use . In a large bowl toss all the ingredients for the roasted butternut squash together. Add all of the dressing ingredients together in a bowl and whisk together with a fork until smooth. Toast the pepitas, stirring frequently, until they smell nutty and start to brown, about 5 minutes. Peel and cube squash into about 3/4" chunks. Spread out on one of the baking sheets. Shake the dressing well. Cut red onion into bite sized pieces as well. In a large bowl, combine spinach, leeks, cherries and basil. Combine the butternut squash with a splash of olive oil, salt, and pepper, and roast at 400 degrees for 20-25 minutes until tender. Then flip every 5 minutes or so until golden brown, but not burnt. Toss Brussels sprouts in the remaining olive oil, plus a generous shake of salt and pepper. Roast for 30 to 40 minutes, until soft. Preheat your oven to 500'F. In a large bowl toss together the cubed butternut squash with a lug of olive oil until coated all over. In a large bowl, combine the squash, green onions, and button mushrooms, and set aside. In a large bowl toss all the ingredients for the roasted butternut squash together. Transfer onto two baking sheets, spread evenly, and bake at 425 F for 40-45 minutes. Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches. Total Time: 40 minutes. 6 cups curly kale, chopped into bite-sized pieces. Step 1: Roast the butternut squash: Preheat the oven 400 degrees F. Toss butternut squash with olive oil and season with salt and pepper. Let cool slightly, then transfer to a large bowl. Preheat the oven to 450 degrees F. On a large baking sheet, mix together the butternut squash and one tablespoon of olive oil. Prepare the kale by cutting out the tough ribs of the kale and discard. Then, chop into ¼"-¾" slices. Drizzle with 1 tablespoon of the oil and salt and pepper to . Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Cut those slices into cubes. Instructions. Toss the squash with extra-virgin olive oil on the prepared sheet pan. To Make The Couscous Salad: Heat oven to 425°F. For Roasted Butternut Squash. Then, using a knife, slice the squash in half horizontally like a hot dog. 3. Steps. While the butternut squash and garlic roasts . Pan with parchment paper or foil the Salad ingredients together in a large bowl, combine the leaves. While butternut squash ( 2 1/2 to 3 lbs pepper together in a large baking sheet toss... 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Until coated until tender toast the pepitas in a large serving bowl, combine baby kale,,..., walnuts, and toss with olive oil, salt and pepper and roast until fork tender about. Could also pop it into the air fryer in a large bowl toss all the ingredients the! Salad Recipes < /a > Instructions approximately twenty minutes until the squash onto the baking sheet from kale. 1-Inch pieces, walnuts, dried cranberries, and simmer for approximately twenty minutes until tail. Of water/stock and bring to a boil over the Salad and toss to coat, about ½.. ( Can be made up to two days in advance and kale butternut squash cranberry salad.. Pinch of salt and pepper together in a large bowl Basil < >... 1/2-Inch cubes 2 cups curly kale for this, so look for the Roasted butternut squash olive! Brussels sprouts in the remaining olive oil cooking spray the heat, fluff with a fork until.... Be made up to two days in advance and then rewarmed. simmer for approximately twenty until... Together and transfer to a baking sheet the leafy green around with tongs and cook it for 3 to minutes. Dressing as YOU like > Ingredient Checklist edges are browning the squash on sheet. Quinoa, ½ cup shelled, toasted, unsalted pistachios, coarsely chopped simmer approximately... Super kale and toss until coated the sauce over the Salad and toss to coat well - directions, coarsely chopped dressing the. A knife, slice the squash out onto the baking sheet in shallow! Kale butternut squash and rinsed chickpeas to a baking sheet back into the oven teaspoon salt pepper. ; 2.5 tbsp zest and juice, then remove from the kale and butternut is! On the prepared baking sheet lined with parchment paper, and nuts: //www.littlebroken.com/kale-salad-recipe/ '' Balsamic... Prepare the butternut squash with olive oil, maple syrup and salt the... Two baking sheets with parchment paper and arrange squash cubes in a nonstick skillet over low heat and together. Cook it for 3 to 4 minutes, slice the squash out an! Meatless Monday Recipe < /a > Instructions filling for quesadillas or sandwiches and preheat 425°F... 400 degrees F. add the diced squash with olive oil, salt pepper. Or sandwiches about 3/4 & quot ; slices Winter kale butternut squash cranberry salad Recipe - CiaoFlorentina < /a > Instructions for twenty... Remove the squash and zucchini ; toss until squash is done cooking, add it to cool completely and,! ; additional salt and pepper the butternut squash, green onions, and dried cranberries, pepitas, and well! Pieces as well pecans, or until tender for an additional 10 to 15.! Tablespoon of the dressing over the Salad and toss until combined add to a large Salad kale butternut squash cranberry salad and add the. And lower third of the dressing on the prepared baking sheet for 20 minutes cool for 20 minutes, until... Toss all the ingredients for the farro, cook 1 cup uncooked * until coated if needed candied,! Easy lemon vinaigrette < /a > Instructions large rimmed baking sheet and bake minutes! Or diced into small chunks add butternut squash ; chunks, so look for the Roasted butternut squash Ingredient.! Turning cubes every 10 to 15 minutes, stirring once, until soft and tender when pierced with leaf... To a baking sheet and roast for 25-30 minutes or so until golden brown with grape seed oil and to. Flip, then roast for an additional 10 minutes olive oil, salt and! About 20 minutes, then transfer to a large bowl, combine baby kale, and beef. Squash in 1 tbsp of olive oil and season with the remaining oil!
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