Description
A vibrant, warm-and-cool kale salad featuring roasted butternut squash, toasted nuts, and a maple-dijon vinaigrette. This easy 20-minute weeknight meal is customizable, nutritious, and perfect for meal prep.
Ingredients
Scale
- 1 large butternut squash (about 800g), peeled and cut into 1-inch cubes
- 3 tablespoons extra virgin olive oil, divided
- Sea salt and black pepper, to taste
- 1 large bunch Lacinato kale (about 200g), stems removed and chopped
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 cup pecans or walnuts, toasted
- 1/2 cup feta or goat cheese, crumbled
- 1/4 cup dried cranberries or chopped apples
- 1/4 medium red onion, thinly sliced
Instructions
- Preheat oven to 400°F (200°C). Toss squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet and roast for 15-20 minutes until tender and caramelized.
- While squash roasts, wash and dry kale. Place in a large bowl with a pinch of salt and a drizzle of olive oil. Massage with hands for 1-2 minutes to tenderize leaves.
- In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, and remaining 1 tablespoon olive oil. Season with salt and pepper.
- If desired, soak sliced red onion in cold water for 10 minutes, then drain. Add onion, toasted nuts, and cranberries/apples to the massaged kale.
- Pour dressing over the kale mixture and toss until evenly coated.
- Transfer dressed kale to a serving platter. Top with warm roasted squash and crumbled cheese. Serve immediately.
Notes
Massage the kale thoroughly to reduce bitterness. Toast nuts in a dry pan for 2-3 minutes for better flavor. Soak red onion in ice water to remove harsh bite. The salad keeps well in the fridge for up to 4 days (store dressing and kale separately from squash and cheese). Do not freeze.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 12
- Sodium: 320
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 6
- Protein: 8
Keywords: kale salad, roasted squash, butternut squash, fall recipe, weeknight dinner, healthy salad, meal prep, vegan option, gluten-free