Description
This Roasted Butternut Squash and Kale Salad is a vibrant and nutritious dish featuring roasted butternut squash, curly kale, and a variety of toppings, perfect for any season.
Ingredients
Scale
- 1 head kale
- 4 cups cubed butternut squash
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- ⅔ cup uncooked quinoa
- ¼ cup pumpkin seeds
- ¼ cup pomegranate arils
- ¼ cup slivered almonds
- ¼ cup + 2 tbsp olive oil
- 2 tbsp orange juice
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1–2 tbsp honey or maple syrup
- ¼ tsp salt
- black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, toss the cubed butternut squash with 1 tbsp olive oil, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- While the squash roasts, cook the quinoa according to package instructions.
- In a large bowl, massage the kale with a little salt and olive oil until softened.
- In a small bowl, whisk together the dressing ingredients: ¼ cup + 2 tbsp olive oil, 2 tbsp orange juice, 1 tbsp apple cider vinegar, 1 tbsp dijon mustard, 1-2 tbsp honey or maple syrup, ¼ tsp salt, and black pepper to taste.
- Combine the roasted squash, cooked quinoa, pumpkin seeds, pomegranate arils, and slivered almonds in the bowl with the kale.
- Drizzle with the dressing and toss gently to combine. Serve and enjoy!
Notes
Feel free to customize the salad with your favorite nuts or seeds, and enjoy it warm or chilled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 11 g
- Sodium: 340 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Roasted Butternut Squash, Kale Salad, Healthy Salad, Fall Recipes, Quinoa Salad