Description
A delightful and nutritious salad featuring roasted squash and fresh kale, perfect for fall.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper to taste
- 4 cups kale, chopped
- 1/2 cup walnuts, toasted
- 1/4 cup dried cranberries
- 1/4 cup feta cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the cubed butternut squash with olive oil, maple syrup, 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, toasted walnuts, dried cranberries, and roasted squash.
- If desired, sprinkle feta cheese on top before serving.
- Toss gently to combine and serve warm or at room temperature.
Notes
- For a nut-free version, omit the walnuts.
- Feel free to add other seasonal vegetables.
- This salad can be made ahead of time; just add the dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Maple-Roasted Squash and Kale Salad, Maple roasted squash salad, Kale salad recipes, Healthy fall side dishes, Butternut squash recipes, Autumn salad ideas, Easy roasted vegetable salad, Vegan kale salad