You're going to flip for this bright and fresh sheet pan recipe! This recipe will make you feel amazing because not only is it plant-based it is also salt-free, oil-free, and sugar-free. You can prepare this one in less than 10 minutes and it can be used in so many unique ways! Enjoy it on a bed of starch, grains or greens or make it into a delicious wrap!

Before we begin, we want you to know that if you don’t like the ingredients in this sheet pan meal, simply swap them out! If you want to make this more savory, make it more savory by adding more veggies to the sheet pan instead of fruit! 

We are going to begin this recipe by making a zesty and light dressing! We are going to start by zesting a clementine and adding it to a small bullet blender. The zest is not necessary, but we highly recommend adding it because of the extra oomph it adds. Peel the clementines and toss them into the blender along with the garlic and the soaked dates. Soaking the dates is important when using a small bullet blender because they are not very powerful like a Vitamix.

Next, we are going to add the apple cider vinegar and the dijon mustard to the blender. Make sure you are adding teaspoons of mustard and not tablespoons like Dillon did when we filmed! We are going to finish off this dressing by adding a sprig of fresh rosemary. Blend the dressing until it is nice and smooth, then set it aside.

Let’s get to making this sheet pan! Begin by adding the peeled clementine wedges and frozen butternut squash to a large mixing bowl. Fresh butternut squash is amazing too if you are up for a challenge. Next up, chop up an onion and toss it in. We like the onion to be in nice bite sized pieces, but you can chop it up smaller too! If you really want to save time you can use the frozen chopped onion instead. Now, core an apple, chop into bite sized pieces, and add to the bowl. You can use any apple you have on hand for this recipe, the color doesn’t matter.

The last ingredient we are going to add to this sheet pan meal is kale of course! Remove the stems from the leaves, chop into small, manageable pieces, and throw it in the bowl with the other ingredients. You can also use the bagged chopped kale from the store too! Pour in the dressing we just made and use your monster spoon to mix all the deliciousness together. Finally, take a parchment lined sheet pan and spread the contents of the mixing bowl into a nice even layer. You might need to use two pans depending on the size. Put the sheet pans in the oven and cook at 400°F for about 20-25 minutes!

While the sheet pans are cooking we like to prepare our starch base. Oftentimes we batch prepare starches like rice, potatoes, lentils, and quinoa to use in various recipes just like this one! You can also use greens as your base, make this into a wrap, and more. This time Reebs had black rice ready to use in the fridge, so all we had to do was warm the rice in the microwave.

When the sheet pans are done cooking, simply scoop some of it onto your bed of rice. If you want to look super fancy, top with a sprig of fresh rosemary like Dillon did in the video! That is all of this delicious recipe, that is so refreshing and versatile. Definitely give this one a try soon and don’t forget to download our FREE Meal Rotator with 12 amazing recipes and matching recipe cards ! We hope you enjoy and show us how you made your Butternut Citrus Kale Sheet Pan in our Facebook Community and on our Instagram!

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Butternut Citrus Kale Sheet Pan

Citrusy, sweet, savory, and bright!

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Ingredients:

• Citrus Dressing
• 2 clementine oranges and zest
• 2 garlic cloves
• 2 tablespoons apple cider vinegar
• 2 teaspoons dijon mustard
• 4 deglet dates, soaked
• 1 sprig fresh rosemary

• Sheet Pan
• 2 clementines, split into wedges
• 1 16 oz. bag frozen butternut squash
• ½ red onion, chopped
• 2 small apples, diced
• 2 handfuls fresh kale, chopped

• grains, starches, or greens to serve

Instructions:

Preheat the oven to 400°F.

To prepare the Citrus Dressing, add all of the ingredients to a blender and blend until smooth.

To prepare the sheet pan, add the butternut squash, kale, apples, clementines, red onion, and as much Vinaigrette Sauce as you like in a large mixing bowl. Toss well and spread on a parchment-lined baking sheet. Bake for about 20-25 minutes or until tender.

Serve over cooked wild rice or your starch or leafy green of choice and enjoy! Consider making a double batch of the sauce to drizzle some on top to serve.