Butternut Squash & Kale Salad with Maple-Balsamic Dressing
This vibrant seasonal salad features roasted butternut squash and hearty kale. Then it's tossed in a delicious rosemary maple-balsamic dressing!
Servings: 5 small side servings
Ingredients
- 6 cups lacinato kale*
- 2 cups butternut squash (cubed)
- 1/4 cup dried cranberries
- 1/4 cup pepitas/pumpkin seeds
For the maple-balsamic dressing:
- 2 Tbsp. balsamic vinegar
- 1 1/2 Tbsp. pure maple syrup
- 1 clove garlic
- 1 tsp. Dijon mustard
- 1/2 tsp. fresh rosemary, minced
- 1/8 tsp. salt
Instructions
- Start oven: Preheat oven to 400°F (200°C). Line a baking pan with parchment paper (or Silpat).
- Prepare butternut squash: Carefully slice off each end of the squash then cut it vertically in half. Remove the seeds. Then peel and cube the squash into about 3/4" chunks. Arrange the squash cubes in a single layer on the lined baking pan. Season with salt & pepper if desired.
- Roast squash: Place the squash cubes in the oven. Roast for 20 minutes, then stir and return to oven. Roast for another 20 minutes, or until desired tenderness.
- Make dressing: Meanwhile, mince the garlic and fresh rosemary (stems removed). Then add all dressing ingredients to a small bowl and whisk to combine. Set aside.
- Prepare salad: Tear or slice kale into bite-sized pieces (stems removed). Place in a large bowl. Gently massage it for a minute to soften. Then pour the dressing over the kale and massage again to incorporate. Set aside and let it marinate for a few minutes.
- Assemble: When the squash is done baking, add it to the kale and gently toss. Sprinkle cranberries and pepitas on top.
Notes
*Kale: One large bunch equals about 6 cups chopped. I use lacinato kale (also called dinosaur kale) but you can substitute curly kale if desired.
Other additions: Apple, toasted pecans, thinly sliced red onion, green onion, vegan feta, etc.
Butternut squash: I usually purchase a large 3.5 lb. butternut squash for this recipe, which yields about 6 cups cubed squash. I roast it all, then use the leftover squash for snacks or other recipes. (You could also look for pre-cubed squash in the produce section to reduce the prep time.)
Nutrition Per Serving (Estimate)
Calories: 95 kcal | Carbohydrates: 19 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.002 g | Potassium: 342 mg | Fiber: 3 g | Sugar: 10 g | Vitamin A: 8486 IU | Vitamin C: 36 mg | Calcium: 104 mg | Iron: 1 mg
