Kale Salad with Butternut Squash and Cranberries
A hearty, fresh salad featuring roasted butternut squash, tangy cranberries, and massaged kale, perfect for cozy autumn dinners.
Ingredients
Salad Ingredients
- 2 pounds 1 medium butternut squash, peeled and cut into small cubes
- 1 bunch Fresh kale, chopped (Tuscan or curly)
- 2 tablespoons Olive oil
- to taste Salt and pepper Go heavy on the pepper if preferred.
- 1/2 cup Dried cranberries Sweetened kind recommended.
- 1/3 cup Toasted pumpkin seeds (a.k.a. pepitas)
- 1/4 cup Feta cheese, crumbled Can substitute with goat cheese.
Dressing Ingredients
- 3 tablespoons Olive oil
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Maple syrup
- splash Dijon mustard
Instructions
Preparation
- Preheat the oven to 400°F.
- Toss the butternut squash cubes in olive oil, then lay them on a baking sheet.
- Roast the squash for about 25 minutes until toasted and browning at the edges.
- Meanwhile, chop the kale into pieces and massage the leaves for about 1 minute until they soften.
Assembly
- In a bowl, combine cranberries, pumpkin seeds, and crumbled cheese.
- Once the squash is slightly cooled, toss it in with the kale mixture.
- Whisk together the dressing ingredients and pour it over the salad just before serving.
Notes
This salad can be made ahead by roasting the squash and preparing the kale in advance. Add cheese and cranberries just before serving to maintain freshness. Keeps up to 2 days once dressed.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 3gSodium: 250mgFiber: 8gSugar: 8g
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