Description
This vibrant salad combines sweet roasted butternut squash with earthy kale, all drizzled in a tangy dressing for a delightful flavor experience that’s perfect for any meal.
Ingredients
Scale
- 4 cups butternut squash, cubed
- 6 cups kale, chopped and stems removed
- 3 tbsp extra virgin olive oil (divided)
- 2 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C).
- Prepare the Butternut Squash: Peel and cube the butternut squash. Toss the cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Roast the Squash: Roast in the preheated oven for 25-30 minutes until tender and caramelized.
- Massage Your Kale: While the squash is roasting, rinse and chop the kale. Place it in a large bowl, drizzle with 1 tablespoon of olive oil, and massage the leaves for about 1-2 minutes until tender.
- Create Your Dressing: In a small bowl, whisk together maple syrup, apple cider vinegar, and season with salt and pepper to taste.
- Assemble Your Salad: Once the butternut squash is roasted, let it cool slightly before adding it to the massaged kale. Drizzle with dressing, toss gently to combine, and serve.
Nutrition
- Serving Size: 1 cup (approximately 180g)
- Calories: 160
- Sugar: 7g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added crunch, consider including toasted nuts or seeds. - Substitute kale with spinach if preferred. - Letting the salad sit for about 10 minutes after dressing allows flavors to meld beautifully.