Kale Butternut Squash Salad
This hearty salad full of tuscan kale, roasted squash, and a maple dressing is the perfect side or main for a Fall dinner.
Ingredients
Roasted Butternut Squash
- 1½ cups butternut squash peeled, seeded, cubed
- 2 tbsp olive oil
- 1 tbsp garlic & herb seasoning blend (I used Kinder's) or other favorite seasoning blend
- ¼ tsp nutmeg
- salt and pepper to taste
Maple Mustard Salad Dressing
- ¼ cup maple syrup
- 2 tbsp honey mustard or dijon
- ¼ cup apple cider vinegar
- ⅓ cup olive oil
- ½ tsp red pepper flakes
- 1½ tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg
Kale Salad
- 10 oz tuscan kale stems removed, roughly chopped
- 2 cups cooked quinoa
- ¼ cup dried cranberries
- ⅓ cup candied or toasted walnuts or pecans roughly chopped
- ¼ cup crumbled feta cheese
- roasted butternut squash
Instructions
Roasted Butternut Squash
- Preheat the oven to 400℉
- Place your cubed butternut squash onto a large sheet pan lined with parchment.1½ cups butternut squash
- Drizzle with olive oil, seasoning blend, nutmeg, and salt and pepper. Toss to coat and spread into an even layer.2 tbsp olive oil, 1 tbsp garlic & herb seasoning blend (I used Kinder's), ¼ tsp nutmeg, salt and pepper to taste
- Place the sheet pan into the oven and roast for 15-20 minutes or until golden brown, tossing halfway. Set aside
Kale Salad
- In a large salad bowl, start by assembling the salad dressing. Pour in maple syrup, mustard, and apple cider vinegar.¼ cup maple syrup, 2 tbsp honey mustard or dijon, ¼ cup apple cider vinegar
- Sprinkle in seasonings (red pepper flakes, nutmeg, salt and pepper. Whisk to combine. Next, slowly drizzle in the olive oil as you continue to whisk vigorously until all ingredients are combined and the dressing begins to emulsify (the oil is no longer separating)½ tsp red pepper flakes, 1½ tsp salt, ½ tsp black pepper, ¼ tsp nutmeg, ⅓ cup olive oil
- Once the dressing is mixed and seasoned to your preference, toss one bag of tuscan kale (about 10oz) right on top in the bowl.10 oz tuscan kale
- Using your hands, gently massage the kale in the bowl to tenderize it and coat with dressing.
- Next, add cooked quinoa, cranberries, walnuts, feta and roasted squash to the bowl2 cups cooked quinoa, ¼ cup dried cranberries, ⅓ cup candied or toasted walnuts or pecans, ¼ cup crumbled feta cheese, roasted butternut squash
- Toss to coat and combine throughly. Serve immediately or let chill in the fridge up to 2 days.