Description
A delightful Roasted Butternut Squash Salad that balances the sweetness of roasted sweet potatoes with the crunch of pecans and the creaminess of goat cheese, perfect for any season.
Ingredients
- roasted sweet potato
- pecans
- goat cheese
- kale
- sliced apple or pear
- dried cranberries
- olive oil
- salt
- pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the sweet potatoes, then toss them in olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast the sweet potatoes for about 30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
- While the sweet potatoes are roasting, prepare the kale by massaging it with a little olive oil until it softens.
- In a large bowl, combine the roasted sweet potatoes, kale, chopped pecans, crumbled goat cheese, sliced apple or pear, and dried cranberries.
- Drizzle with additional olive oil if desired, toss gently to combine, and serve immediately.
Notes
Feel free to customize by adding your favorite ingredients or dressing. This salad is delicious served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 18 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 15 mg
Keywords: Roasted Butternut Squash Salad, sweet potato salad, autumn salad, healthy salad, kale salad