Description
Butternut Squash & Kale Harvest Salad is a seasonal delight that combines sweet roasted butternut squash with vibrant kale, creamy feta, and crunchy pecans. Drizzled with a tangy maple-Dijon dressing, this salad is not just visually stunning but also packed with nutrients and flavors. Perfect for potlucks, meal prep, or cozy dinners, it’s sure to become a favorite at your table.
Ingredients
Scale
- 2 cups butternut squash, cubed
- 4 cups kale, chopped
- 2 tbsp olive oil (divided)
- 1 tbsp maple syrup
- 2 tbsp Dijon mustard
- Juice of 1 lemon
- 1/2 cup feta cheese, crumbled
- 1/3 cup pecans, toasted
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss butternut squash cubes in 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden.
- In a large bowl, tear kale into bite-sized pieces and drizzle with remaining olive oil. Massage the leaves for about 2 minutes to soften.
- Whisk together maple syrup, Dijon mustard, lemon juice, and remaining olive oil in a small bowl.
- Once the squash is roasted and slightly cooled, combine it with kale, feta cheese, and toasted pecans in the large bowl. Pour dressing over the salad and toss gently to combine.
- Serve immediately or store in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg