Looking for a vibrant dish that combines flavors and textures? This Roasted Butternut Squash and Kale Salad is the answer! It’s a delightful mix of sweet, earthy squash and the hearty crunch of kale, all brought together with a zesty dressing. Plus, it’s gluten free, making it a perfect option for a variety of dietary preferences.
This salad is not just a side; it’s a standout dish that can easily take center stage on your dining table. The caramelized butternut squash adds a natural sweetness, while the kale provides a robust base with its nutritional power. Toss in some nuts and a tangy dressing, and you have a meal that’s both satisfying and nourishing.
A Flavorful Roasted Butternut Squash and Kale Salad
This Roasted Butternut Squash and Kale Salad is a warm and hearty dish, perfect for fall. The combination of roasted squash, fresh kale, and a light vinaigrette creates a delicious balance of flavors.
The taste is a lovely harmony of sweet and savory, with the butternut squash providing a tender, sweet bite that contrasts beautifully with the slightly bitter, robust leaves of kale.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 4 cups kale, stems removed and chopped
- 2 tablespoons olive oil
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/4 cup walnuts or pecans, chopped
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Squash: In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.
- Prepare the Kale: While the squash is roasting, place the chopped kale in a large bowl. Drizzle with 1 tablespoon of olive oil and massage the leaves for a couple of minutes until they soften.
- Mix the Dressing: In a small bowl, whisk together balsamic vinegar, Dijon mustard, and maple syrup.
- Combine the Salad: Once the squash is roasted, add it to the bowl with kale. Toss in the nuts and dried cranberries. Drizzle the dressing over the salad and toss everything together until well combined.
- Serve: Enjoy the salad warm or at room temperature, as a side or a main dish.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 180kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 20g
