Kale And Roasted Butternut Squash Salad

Kale and Roasted Butternut Squash Salad is a vibrant, nutrient-packed dish that brings together the earthy flavors of kale and the sweet caramelization of roasted butternut squash. The tender squash pairs perfectly with the slightly bitter kale, creating a delicious balance of textures and flavors. Tossed with a light, tangy vinaigrette and topped with crunchy nuts or seeds and a sprinkle of cheese, this salad is both hearty and satisfying. It’s an ideal choice for a healthy lunch, a side dish, or even a light dinner, especially during the cooler months when butternut squash is in season.

Ingredients:

For the Salad:

• 1 small butternut squash, peeled and cubed
• 2 tbsp olive oil (for roasting)
• Salt and pepper to taste
• 1 bunch kale, stems removed and leaves chopped
• ¼ cup toasted pecans or pumpkin seeds
• ¼ cup crumbled feta or goat cheese (optional)
• ¼ cup dried cranberries or pomegranate seeds (optional)

For the Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar or lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it in a single layer on a baking sheet. Roast for 25-30 minutes, turning halfway through, until the squash is tender and slightly caramelized. Let it cool slightly.
2. Prepare the Kale: While the squash is roasting, place the chopped kale in a large bowl. Drizzle with a small amount of olive oil and massage the leaves with your hands for a few minutes until they soften and become tender.
3. Make the Vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar or lemon juice, Dijon mustard, honey or maple syrup, and a pinch of salt and pepper.
4. Assemble the Salad: Add the roasted butternut squash to the kale, along with the toasted pecans or pumpkin seeds. If using, sprinkle in the crumbled cheese and dried cranberries or pomegranate seeds.
5. Toss and Serve: Drizzle the vinaigrette over the salad and toss everything together until well coated. Serve immediately or refrigerate for later.

Enjoy this Kale and Roasted Butternut Squash Salad as a deliciously wholesome meal full of flavor and texture!