Description
This Butternut Squash Kale Salad is a hearty yet refreshing dish, packed with roasted squash, fresh kale, crunchy nuts, and a tangy dressing. Perfect for any season, it’s as nourishing as it is delicious!
Ingredients
Units
Scale
- 1 medium butternut squash
- 4 cups kale, chopped
- 1/2 cup pecans or walnuts, toasted
- 1/4 cup feta cheese (optional)
- 2 tbsp olive oil (for roasting and massaging kale)
- 2 tbsp maple syrup
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt & pepper, to taste
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Peel and cube the butternut squash. Drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes, turning halfway, until tender and caramelized.
- Prep the Kale: Remove stems and tear leaves into bite-sized pieces. Massage with olive oil and salt for 1-2 minutes until tender and vibrant.
- Toast the Nuts: Toast the pecans or walnuts in a small pan over medium heat for 3-5 minutes, stirring occasionally, until fragrant and golden.
- Make the Dressing: Whisk together olive oil, maple syrup, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper.
- Assemble the Salad: Toss the roasted squash, massaged kale, and toasted nuts together in a large bowl. Drizzle with dressing and top with crumbled feta (optional).
Notes
- Massaging the kale softens its tough texture, making it more enjoyable.
- You can microwave the squash as a quicker alternative but roasting brings out better flavor.
- For meal prep, store the components separately and mix them just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 10g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg