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Butternut Squash Kale Salad

Butternut Squash Kale Salad
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A warm, hearty, and colorful salad featuring roasted butternut squash, massaged kale, and a tangy maple-Dijon dressing. Perfect for fall gatherings or a nourishing weekday meal.

Ingredients

Scale
  • 4 cups butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 6 cups kale, stems removed and chopped
  • 1 tablespoon olive oil (for massaging kale)
  • 1/4 teaspoon salt
  • 1/4 cup pumpkin seeds or pecans
  • 1/4 cup feta or goat cheese (optional)​
  • For the Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon maple syrup
  • Salt and pepper, to taste

Instructions

  1. Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
  2. Massage the Kale: While the squash is roasting, place chopped kale in a large bowl. Add 1 tablespoon olive oil and 1/4 teaspoon salt. Massage the kale with your hands for 2–3 minutes until it softens.
  3. Prepare the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
  4. Assemble the Salad: Once the squash has slightly cooled, add it to the bowl with the massaged kale. Sprinkle in pumpkin seeds or pecans and crumbled feta or goat cheese if using. Drizzle the dressing over the salad and toss gently to combine.

Notes

  • For a vegan version, omit the cheese or use a plant-based alternative.
  • Substitute butternut squash with roasted sweet potatoes or delicata squash.
  • Add cooked quinoa or farro to make it a more substantial meal.
  • Incorporate dried cranberries or pomegranate seeds for added sweetness.
  • Use sunflower seeds if you prefer a nut-free option.

Nutrition

Find it online: https://cookedbyandy.com/butternut-squash-kale-salad/