Description
This Butternut Squash Kale Salad is a delightful mix of sweet, savory, and crunchy, combining roasted butternut squash with tender kale, tangy feta, and toasted pumpkin seeds. Perfect as a side dish or a meal on its own, it’s not only nourishing but also bursting with flavors and textures. Whether you’re hosting a dinner party or craving something light yet hearty, this salad is sure to please.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 4 cups kale (lacinato or curly), stems removed, torn into bite-sized pieces
- 1/4 cup olive oil, divided
- Salt and pepper, to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup pumpkin seeds, toasted
- 1 small red onion, thinly sliced
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon cinnamon (optional)
- 1/4 teaspoon cumin (optional)
Instructions
Preheat the oven to 400°F (200°C). Cube the peeled butternut squash into bite-sized pieces and spread them out on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes, flipping halfway through, until golden and tender. Set aside to cool slightly.
While the squash roasts, remove the tough stems from the kale and tear it into bite-sized pieces. Place it in a large bowl, drizzle with olive oil and a pinch of salt. Massage the kale for 2-3 minutes until it softens and turns a vibrant green.
In a small pan, toast the pumpkin seeds over medium heat for 2-3 minutes until golden and fragrant. Set aside.
In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey or maple syrup, salt, and pepper. Taste and adjust the balance of sweetness and acidity as needed.
In a large bowl, combine the massaged kale, roasted butternut squash, crumbled feta, and red onion. Drizzle with the dressing and toss gently. Top with toasted pumpkin seeds for added crunch.
Notes
- Vegan Option: Skip the feta and honey or maple syrup, and replace feta with avocado for creaminess.
- Add Protein: Consider adding grilled chicken, roasted chickpeas, or a hard-boiled egg for extra protein.
- Spiced Squash: Add a pinch of cinnamon, cumin, or smoked paprika to the squash before roasting for an extra layer of flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 10g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg