Thank you to Kehilas Bais Yisroel for sharing their wonderful community cookbook with us for the Shabbos Table feature in our weekly newsletter – The Cholent. To get your own copy of the full cookbook click here.

Today’s recipe comes from Zeldy Engel
Kale and Butternut Squash Salad

Ingredients

• 1 Butternut squash
• 1 head kale, de-stemmed and chopped
• 1 acovado, diced
• sunflower seeds, as desired
• 1/2 cup oil
• 1/4 cup soy sauce
• 1/4 cup honey

Directions

1. Preheat oven to 375
2. Cut the butternut squash into cubes
3. Mix with a couple tablespoons of oil and salt to taste
4. Roast the butternut squash for about half an hour, or until soft and caramelized
5. Mix together the 1/2 cup oil, soy sauce and honey for the dressing
6. To assemble the salad, mix everything together and toss with dressing

Note: You can substitute spinach for kale and sweet potato for the butternut squash.