Description
A delightful seasonal salad featuring roasted butternut squash, chopped kale, crunchy pecans, and sweet cranberries, topped with a creamy maple balsamic vinaigrette.
Ingredients
Scale
- 1 small butternut squash, peeled and cubed (approx. 3 cups or 400g)
- 1 tablespoon olive oil (for roasting)
- 1 tablespoon olive oil (for massaging kale)
- Salt and pepper (to taste)
- 6 cups chopped kale (approx. 120g)
- 1/2 cup chopped pecans (60g)
- 1/2 cup dried cranberries (60g)
- 1/3 cup crumbled goat cheese (optional, 50g)
- 2 tablespoons balsamic vinegar (30ml)
- 1 tablespoon pure maple syrup (15ml)
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the butternut squash: Toss cubes with 1 tablespoon of olive oil, salt, and pepper. Spread onto a baking sheet in a single layer.
- Roast the squash: Bake for 25–30 minutes, flipping halfway, until golden and tender.
- Massage the kale: Remove the stems and chop the leaves. Place in a bowl, drizzle with 1 tablespoon of olive oil, and massage for about 2 minutes until softened.
- Make the vinaigrette: In a small bowl, whisk together 1/4 cup olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
- Combine the ingredients: In a large bowl, mix the massaged kale, roasted butternut squash, chopped pecans, dried cranberries, and crumbled goat cheese (if using).
- Finish the salad: Drizzle the vinaigrette over the salad and toss gently to combine. Garnish with additional cranberries and pecans for a beautiful presentation.
Notes
For best results, keep the dressing separate until you’re ready to serve. To keep the salad fresh, store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
Keywords: kale salad, autumn recipe, healthy salad, seasonal ingredients, maple vinaigrette