Description
A cozy and vibrant fall-inspired salad featuring maple roasted butternut squash, tender kale, dried cranberries, toasted pecans, and creamy feta tossed in a tangy Dijon vinaigrette. Sweet, savory, and perfectly balanced.
Ingredients
Units
Scale
- 4 cups butternut squash, peeled and cubed (about 1 medium squash)
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups kale, chopped with stems removed
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, roughly chopped
- 1/2 cup crumbled feta cheese
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil (for dressing)
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- In a bowl, toss the cubed butternut squash with 2 tablespoons olive oil, maple syrup, salt, and black pepper until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes until tender and caramelized, flipping halfway through.
- While squash roasts, whisk together apple cider vinegar, Dijon mustard, and 2 tablespoons olive oil to make the dressing.
- Place chopped kale in a large bowl and toss with half of the dressing, gently massaging to soften the leaves.
- Allow roasted squash to cool slightly, then add it to the kale along with dried cranberries, toasted pecans, and feta cheese.
- Drizzle with remaining dressing, toss gently, and serve.
Notes
- Massage the kale for at least 1 to 2 minutes to improve texture and reduce bitterness.
- Do not overcrowd the baking sheet or the squash will steam instead of roast.
- For a vegan version, omit feta or use a plant based alternative.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 14g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg