Butternut Squash and Kale Salad Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This vibrant Butternut Squash and Kale Salad is a nutritious and delicious option for your Thanksgiving table. Packed with seasonal flavors, it’s a perfect balance of sweet roasted squash and hearty kale, making it a standout dish.

The recipe is simple to prepare and can be made ahead of time, allowing you to enjoy more time with your guests during the holiday.

Healthy Thanksgiving Salad Recipe

This salad features roasted butternut squash, fresh kale, and a tangy dressing, topped with toasted nuts for added crunch. It takes about 30 minutes to prepare and serves 4-6 people, making it an ideal addition to any Thanksgiving feast.

Ingredients

1 medium butternut squash, peeled and cubed
4 cups kale, stems removed and chopped
1/4 cup olive oil, divided
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1/2 teaspoon salt, adjust to taste
1/4 teaspoon black pepper
1/4 cup toasted walnuts or pecans
1/4 cup dried cranberries or pomegranate seeds
1/4 cup feta cheese, crumbled (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Roast the Squash: Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Prepare the Dressing: In a small bowl, whisk together the remaining olive oil, maple syrup, apple cider vinegar, salt, and pepper.
Combine the Salad: In a large bowl, combine the chopped kale and roasted butternut squash. Drizzle with the dressing and toss to coat.
Add Toppings: Sprinkle the toasted nuts, dried cranberries, and feta cheese (if using) over the salad. Toss gently to combine.
Serve: Enjoy the salad immediately or let it sit for a few minutes to allow the flavors to meld before serving.