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Cozy Roasted Butternut Squash and Kale Salad

roasted butternut squash and kale salad - featured image
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A warm, soulful salad featuring caramelized roasted butternut squash, massaged Lacinato kale, and a tangy maple-dijon vinaigrette, topped with toasted pumpkin seeds and optional cheese.

Ingredients

Scale
  • 1 medium-to-large butternut squash (3–4 lbs), peeled and cubed into 1-inch pieces
  • 2 tablespoons extra virgin olive oil (for squash)
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly cracked
  • 1/2 teaspoon ground cinnamon
  • A small pinch of ground nutmeg (optional)
  • 1 large bunch Lacinato (Dino) kale, stems removed and leaves torn into bite-sized pieces
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice, fresh squeezed
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons extra virgin olive oil (for vinaigrette)
  • 1/4 cup pumpkin seeds (pepitas), toasted
  • 1/4 cup dried cranberries (optional)
  • 1/2 cup feta cheese or goat cheese, crumbled (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
  2. Wash the butternut squash. Cut off the top and bottom, peel the skin, remove seeds, and cube the flesh into 1-inch pieces.
  3. Place squash cubes in a large bowl. Drizzle with 2 tablespoons olive oil and sprinkle with salt, pepper, cinnamon, and nutmeg. Toss to coat evenly.
  4. Spread squash in a single layer on the prepared sheet pan. Roast for 25-30 minutes, flipping halfway through, until edges are caramelized and tender.
  5. While squash roasts, remove kale stems and tear leaves into bite-sized pieces. Place in a large mixing bowl with minced garlic and a drizzle of olive oil.
  6. Massage the kale with your hands for 2-3 minutes until leaves turn dark green and soften.
  7. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and 3 tablespoons olive oil until emulsified.
  8. Toast pumpkin seeds in a small dry skillet over medium heat for 2-3 minutes until nutty and popping.
  9. Add warm roasted squash to the massaged kale. Pour vinaigrette over the top and toss gently to combine.
  10. Top with toasted pumpkin seeds, dried cranberries, and crumbled cheese. Serve immediately.

Notes

Do not overcrowd the pan when roasting squash to ensure caramelization rather than steaming. Massaging the kale is crucial to break down fibers and reduce bitterness. For meal prep, store dressing separately to keep greens crisp. The salad can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: butternut squash, kale salad, roasted vegetables, healthy dinner, meal prep, gluten-free, vegetarian, maple dijon vinaigrette, cozy recipes

Find it online: https://cheerycrisp.com/cozy-roasted-butternut-squash-and-kale-salad-5-easy-healthy-recipes/