Roasted Butternut Squash and Kale Salad
Roasted Butternut Squash and Kale Salad is a vibrant and nutritious dish that brings together the sweet, tender flavors of caramelized butternut squash with hearty kale. Topped with crunchy walnuts and drizzled in a zesty balsamic dressing, this salad is perfect for cozy dinners or as a stunning side at gatherings. Easy to prepare and highly customizable, each bite bursts with delightful flavors while being healthy and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, cubed
- 4 cups kale, torn into pieces
- 2 tbsp extra virgin olive oil (divided)
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- ½ cup walnuts, roughly chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper until evenly coated.
- Spread the seasoned squash on a baking sheet lined with parchment paper and roast for 25–30 minutes until golden brown.
- While the squash roasts, remove stems from kale leaves and tear them into smaller pieces. Massage with remaining olive oil and a pinch of salt to soften.
- In a small bowl, whisk together balsamic vinegar, maple syrup, salt, and pepper for dressing.
- Once roasted, let the butternut squash cool slightly before combining it with kale in a large bowl. Drizzle with dressing and toss gently to combine.
- Serve immediately or enjoy chilled.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added protein, mix in grilled chicken or chickpeas. - Substitute kale with spinach or arugula for variety. - Store leftovers in an airtight container in the fridge for up to three days; keep dressing separate until ready to serve.