Description
Savory butternut squash kale salad combines earthy autumn flavors with wholesome ingredients that dance across your palate. Crisp kale and roasted squash create a satisfying meal packed with nutrients and rich Mediterranean-inspired charm.
Ingredients
Scale
Butternut Squash and Vegetables:
- 1 medium butternut squash, peeled, seeded, and cubed
- 4 cups kale (lacinato or curly), stems removed, torn into bite-sized pieces
- 1 small red onion, thinly sliced
Cheese and Seeds:
- 1/2 cup crumbled feta cheese
- 1/4 cup pumpkin seeds, toasted
Dressing and Seasonings:
- 1/4 cup olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
- 1/4 teaspoon cinnamon (optional)
- 1/4 teaspoon cumin (optional)
Instructions
- Prepare the oven for roasting by setting the temperature to 400°F. Carefully peel and transform the butternut squash into uniform, bite-sized cubes, ensuring even sizing for consistent cooking.
- Arrange the squash cubes on a baking sheet, creating a single layer to promote even caramelization. Generously coat with olive oil, then season with salt and pepper, gently tossing to ensure complete coverage.
- Roast the squash for approximately 25-30 minutes, rotating the pan midway through the cooking process to guarantee uniform golden-brown coloration and tender texture. Allow the roasted squash to cool and develop deeper flavors.
- Strip the robust kale stems and tear the leaves into manageable pieces. Transfer the kale to a spacious mixing bowl, then drizzle with olive oil and sprinkle with a delicate pinch of salt.
- Using your hands, methodically massage the kale for 2-3 minutes, softening the leaves and transforming their appearance to a rich, verdant green. This technique helps break down the fibrous texture.
- Create a nutty accent by toasting pumpkin seeds in a dry skillet over medium heat. Stir continuously for 2-3 minutes until they turn golden and release a fragrant aroma, then set aside.
- Craft a vibrant dressing by whisking together olive oil, balsamic vinegar, honey, salt, and pepper in a small container. Taste and adjust the flavor profile to balance sweetness and tanginess.
- Assemble the salad by combining the massaged kale, roasted squash, crumbled feta, and thinly sliced red onion in a large bowl. Drizzle with the prepared dressing and gently toss to distribute ingredients evenly.
- Garnish the salad with the toasted pumpkin seeds, adding a delightful crunch and nutty dimension to the dish.
Notes
- Ensure even-sized butternut squash cubes for uniform roasting, preventing some pieces from burning while others remain undercooked.
- Massage kale thoroughly to break down tough fibers, making it more tender and easier to digest while enhancing its vibrant green color.
- Toast pumpkin seeds carefully to prevent burning, watching them closely and stirring frequently for an even golden color and nutty flavor.
- Customize the salad by swapping ingredients: use goat cheese instead of feta, add roasted chickpeas for extra protein, or substitute quinoa for a grain-based version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 270
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 10 mg