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Rosemary Butternut Squash & Kale Salad

Treviso and Rainbow Chard Sauté


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Butternut Squash, peeled, seeded & cubed (1 pc)

Grass Fed Butter (2 tbsp)

Kale, leaves loosely shredded (2 cups)

Fresh Rosemary (1 tsp)

Apple Cider Vinegar (1-2 tbsp)

Cayenne Pepper (1/4 tsp)

Olive Oil (1 tbsp)

Sea Salt, to taste

Black Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and cayenne pepper, apple cider vinegar and rosemary. Cook for several minutes, turning gently, until squash is a vivid golden brown and tender. Remove to a plate and set aside.

  2. In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.

  3. Plate, serve and enjoy!

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