Overview
Discover the joy of crafting a vibrant and nutritious Butternut Squash and Kale Salad. This easy recipe will not only bring a burst of autumn flavors to your table but also provides a healthy side dish or even a complete meal when topped with protein.
Why Butternut Squash and Kale?
Before diving into the recipe, let’s explore why these ingredients are the perfect combination for a nutritious salad:
- Butternut Squash: High in vitamins A, C, and fiber, it offers sweetness and creaminess to the dish.
- Kale: A superfood rich in iron, calcium, and vitamins, providing a hearty texture and vibrant green color.
Salad Ingredients
| Ingredient | Quantity |
|---|---|
| Butternut Squash | 1 medium, peeled and cubed |
| Kale | 4 cups, destemmed and chopped |
| Pecans | 1⁄2 cup, toasted |
| Goat Cheese | 1⁄4 cup, crumbled |
| Dried Cranberries | 1⁄4 cup |
| Pomegranate Seeds | 1⁄4 cup (optional for garnish) |
Instructions for Butternut Squash and Kale Salad
Follow these simple steps to create your delicious salad:
Roasting the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes in olive oil, salt, and pepper.
- Spread on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes or until tender and edges are slightly caramelized.
Preparing the Kale
- While the squash is roasting, prepare the kale by removing the tough stems and chopping it into bite-sized pieces.
- Massage the kale with a touch of olive oil for about 1 minute. This reduces its bitterness and makes it tender.
🥗 Note: Massaging kale not only softens it but also helps to release its nutrients.
Assembling the Salad
- In a large salad bowl, combine the kale, roasted butternut squash, pecans, goat cheese, and dried cranberries.
- Toss gently to distribute all ingredients evenly.
Making the Dressing
Mix together:
- 2 tablespoons of olive oil
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of honey
- 1⁄2 teaspoon of Dijon mustard
- Salt and pepper to taste
Serving
Pour the dressing over the salad, toss gently, and if desired, garnish with pomegranate seeds for an extra burst of color and flavor.
🌿 Note: Adjust the amount of dressing according to taste; you can always add more, but it’s harder to remove it once mixed in.
This Butternut Squash and Kale Salad brings together the essence of fall with the health benefits of both kale and butternut squash. It's an excellent choice for a side dish or a light, satisfying meal, perfect for those looking to enjoy seasonal produce in a quick and easy way.
Can I make this salad ahead of time?
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You can prepare most components in advance, but it’s best to assemble the salad just before serving to maintain its freshness. Roast the squash and prepare the dressing ahead of time, but keep the kale separate until you’re ready to serve to prevent it from becoming soggy.
How long will this salad keep in the refrigerator?
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The salad components can last up to 3 days in the fridge if kept separately. Once dressed, the salad is best consumed within 24 hours for optimal taste and texture.
Is this salad suitable for vegans?
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Yes, if you omit the goat cheese or substitute it with a vegan cheese. Ensure the dried cranberries do not contain gelatin or other non-vegan ingredients, and you’ll have a vegan-friendly dish.
