Roasted Butternut Squash and Kale Fall Salad Delight!
A delicious and nutritious fall salad featuring roasted butternut squash and fresh kale, perfect for a seasonal meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 4 cups kale, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- In a large bowl, combine the chopped kale with the remaining olive oil and massage it for a few minutes until it softens.
- Add the roasted butternut squash, cranberries, walnuts, and feta cheese to the kale.
- Drizzle with balsamic vinegar and toss to combine.
- Serve immediately or let it chill in the refrigerator for 30 minutes for enhanced flavors.
Notes
- For a vegan option, omit the feta cheese.
- This salad can be made ahead of time; just add the dressing right before serving.
- Feel free to add other seasonal vegetables like roasted Brussels sprouts or beets.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg