Roasted Butternut Squash and Kale Salad Recipe
Introduction
This Roasted Butternut Squash and Kale Salad is a vibrant and hearty dish perfect for any season. The sweetness of roasted squash pairs beautifully with the earthy kale, while walnuts and dried cranberries add a delightful crunch and tang. It’s an easy, nutritious salad that works well as a side or a light meal.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 4 cups kale, chopped
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- 1/4 cup walnuts, toasted
- 1/4 cup dried cranberries
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Spread the cubed butternut squash on a baking sheet and roast until tender, about 25-30 minutes. Stir halfway through roasting for even cooking.
- Step 2: In a large bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper to make the dressing.
- Step 3: Add the roasted butternut squash, chopped kale, toasted walnuts, and dried cranberries to the bowl. Toss everything together until well combined.
- Step 4: Serve immediately, or let the flavors meld for a few minutes before enjoying.
Tips & Variations
- For extra flavor, sprinkle the salad with crumbled feta or goat cheese before serving.
- Swap walnuts for pecans or almonds for a different crunch.
- Massage the kale with a little olive oil and salt before assembling to soften its texture.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. The kale may wilt over time, so it’s best enjoyed fresh or within a day. Reheat the roasted squash separately if preferred, then toss with fresh kale and dressing before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of squash?
Yes, delicata or acorn squash work well as substitutes and offer a similar sweetness when roasted.
Is it possible to make this salad vegan?
Absolutely. This recipe is naturally vegan as long as you don’t add cheese. Use maple syrup in the dressing if you want a touch of sweetness.
PrintRoasted Butternut Squash and Kale Salad Recipe
A vibrant and nutritious Roasted Butternut Squash and Kale Salad featuring caramelized butternut squash, fresh kale, crunchy toasted walnuts, and sweet dried cranberries, all tossed in a tangy apple cider vinegar and olive oil dressing. Perfect as a wholesome side dish or light meal.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 medium butternut squash, peeled and cubed
- 4 cups kale, chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Toppings
- 1/4 cup walnuts, toasted
- 1/4 cup dried cranberries
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the butternut squash.
- Roast the butternut squash: Spread the peeled and cubed butternut squash evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes until tender and lightly caramelized, stirring halfway through for even cooking.
- Prepare the dressing: In a large bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper until fully combined and emulsified.
- Combine the salad: Add the roasted butternut squash to the dressing along with the chopped kale, toasted walnuts, and dried cranberries. Toss everything gently to mix well and coat the ingredients evenly with the dressing.
- Serve: Transfer the salad to a serving bowl or plates and enjoy immediately for the best texture and flavor.
Notes
- You can substitute walnuts with pecans or almonds if preferred.
- For extra flavor, sprinkle some crumbled feta or goat cheese on top.
- To make the kale more tender, massage it lightly with a bit of olive oil and salt before adding to the salad.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; kale can become wilted over time.
Keywords: Roasted Butternut Squash Salad, Kale Salad, Healthy Fall Salad, Autumn Vegetables, Roasted Vegetables Salad
