Description
Savor the goodness of mapleroasted squash in a kale salad the ultimate fall dish that combines flavor and nutrition for a healthy meal 152 chars
1 medium butternut squash, peeled and cubed (about 4 cups)
2 tablespoons of olive oil
1 tablespoon of pure maple syrup
Salt and pepper, to taste
1 bunch of kale, stems removed and leaves chopped
1/2 cup cooked quinoa or farro (optional)
1/3 cup dried cranberries (or raisins for a twist)
1/3 cup pecans, roughly chopped (or walnuts, if you prefer)
1/4 cup feta cheese, crumbled (or a vegan alternative)
1 tablespoon apple cider vinegar (or lemon juice)
1 teaspoon Dijon mustard
Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the cubed butternut squash with olive oil, maple syrup, salt, and pepper until well coated.
Spread the coated squash out on a baking sheet in a single layer and roast for about 25-30 minutes, flipping halfway through.
In a large skillet, heat a splash of olive oil over medium heat and sauté the chopped kale for about 5 minutes until it becomes vibrant and tender.
In a large serving bowl, combine the sautéed kale, roasted squash, quinoa or farro (if using), dried cranberries, pecans, and feta cheese.
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, a pinch of salt, and a little pepper. Drizzle over the salad and gently toss.
Serve warm or at room temperature, adjusting seasoning as needed.
Notes
A delightful salad that features roasted butternut squash, kale, and a sweet maple dressing, perfect for cozy fall days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350
- Sugar: 12g
- Fat: 15g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 9g
Keywords: Maple-Roasted Squash, Kale Salad, Fall Recipe, Healthy Salad, Vegetarian
