I absolutely love making roasted butternut squash and kale salad! It’s such a vibrant dish that’s perfect for any day. First, I roast cubed squash tossed in olive oil, salt, and a sprinkle of garlic powder. While that’s cooking, I massage some chopped kale to make it tender—trust me, it makes a big difference! Then I mix everything together with dried cranberries and walnuts. It’s a wonderful blend of flavors and textures. If you want to jazz it up, try adding feta or a drizzle of balsamic vinegar. Stick around, and I’ll share more tasty tips!
What You’ll Love About This Recipe
You’re going to love this roasted butternut squash and kale salad for its vibrant flavors and textures.
It’s packed with health benefits, using seasonal ingredients that just scream freshness.
And guess what? It’s super easy to make!
- Sweet, nutty squash
- Crunchy, earthy kale
- A zesty dressing that brightens everything
Get ready to enjoy a dish that celebrates freedom in cooking!
Recipe
Indulge in a nutritious and vibrant Roasted Butternut Squash and Kale Salad, perfect for health-conscious food lovers. This delightful dish combines the sweetness of roasted butternut squash with the earthy flavor of kale, creating a wholesome salad that’s not only a feast for the eyes but also packed with essential nutrients.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 4 cups kale, stems removed and chopped
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup dried cranberries
- 1/4 cup walnuts, toasted
- 1/4 cup feta cheese, crumbled (optional)
- 2 tbsp balsamic vinegar
Instructions:
- Preheat your oven to 425°F (220°C).
- Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, pepper, and garlic powder in a large bowl. Spread it evenly on a baking sheet and roast for 25-30 minutes or until tender and caramelized, stirring halfway through.
- While the squash roasts, massage the chopped kale with a tablespoon of olive oil and a pinch of salt to soften the leaves.
- Once the squash is ready, allow it to cool slightly before adding it to the kale.
- Add dried cranberries, walnuts, and feta cheese, if using, and drizzle with balsamic vinegar. Toss everything together gently and serve.
Notes:
- Feel free to sub in other seasonal veggies or nuts based on your preference.
- This salad tastes great warm or cold, making it versatile for meal prep.
Time:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: Approximately 280 calories per serving
- Cuisine: American, Vegetarian
Enjoy this hearty and flavorful Roasted Butternut Squash and Kale Salad as a side dish or a main course that will satisfy both your taste buds and your dietary needs!
Equipment
To prepare the Roasted Butternut Squash and Kale Salad effectively, having the right equipment on hand makes the process smoother and more enjoyable.
Here are the kitchen tools I recommend:
- A sturdy roasting pan for perfectly caramelized squash
- A sharp knife to make chopping easy
- A large mixing bowl for tossing everything together
With these essentials, you’re all set to create a delightful dish!
What to Serve With This Recipe
When I make my roasted butternut squash and kale salad, I love thinking about what else I can serve with it.
Some tasty flavor pairings really amp up the dish, and adding a protein can make it a full meal!
Plus, the right dressing can tie everything together, making each bite delicious—trust me, you won’t want to miss out on these ideas!
Flavor Pairings Ideas
Pairing the roasted butternut squash and kale salad with complementary flavors can elevate your meal to new heights.
I love adding seasonal ingredients like pomegranate seeds for sweetness and walnuts for crunch. The texture contrast makes every bite exciting!
A drizzle of balsamic glaze ties everything together, creating a taste that feels fresh and vibrant. You’ll definitely want to share this with friends!
Protein Options Available
For adding protein to the roasted butternut squash and kale salad, I like to contemplate options that complement the dish without overwhelming its flavors.
Grilled chicken makes it hearty, while crispy bacon bits bring a delightful crunch.
For a vegetarian twist, I enjoy tempeh strips or chickpea crunch.
A quinoa boost, feta crumble, almond slices, or even hemp seeds can add extra excitement, too!
Dressing Suggestions Recommended
I love a good dressing that enhances the flavors of my roasted butternut squash and kale salad.
For this salad, I recommend a tangy balsamic vinaigrette or a creamy tahini dressing. Both dressing types bring unique flavor profiles that really pop!
Experiment with citrusy lemon or zesty mustard to keep things exciting.
Trust me, your taste buds will thank you for it!
Frequently Asked Questions
Can I Use Frozen Butternut Squash Instead of Fresh?
Imagine a winter garden, where frozen squash reigns. I love using frozen squash; it saves time, and still brings delicious sweetness. Just adjust cooking time slightly, and enjoy the freedom to create effortlessly!
How Long Can Leftovers Be Stored in the Fridge?
I usually store my leftovers for about three to five days in the fridge. To keep that salad freshness, I recommend using airtight containers—enjoy your freedom to savor those delicious flavors a little longer!
Is This Salad Gluten-Free?
Absolutely, this salad can be gluten-free! I often use gluten-free grains like quinoa or farro and love experimenting with various dressing options. It’s a delicious way to enjoy fresh ingredients without the gluten hassle!
Can I Add Protein to This Salad?
When I think about elevating my meals, I can’t help but get excited. You can absolutely add protein options like grilled chicken or chickpeas for delightful flavor enhancements that keep your meals satisfying and free-spirited!
What Can I Substitute for Kale?
If you’re looking to substitute greens, I often recommend spinach or arugula. They add unique flavors and textures, making for exciting salad variations. Don’t hesitate to experiment and enjoy the freedom of personalizing your meals!
