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Irresistible Roasted Butternut Squash Salad Recipe Perfect for Fall

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A delicious and nutritious salad featuring roasted butternut squash, kale, pecans, dried cranberries, and a tangy homemade vinaigrette. Perfect for cozy fall dinners or potlucks.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 6 cups kale, stems removed and leaves chopped into bite-sized pieces
  • 4 tablespoons olive oil, divided
  • Salt and black pepper, to taste
  • 1/2 cup pecans, toasted
  • 1/3 cup dried cranberries
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the butternut squash: Peel it, remove the seeds, and cut it into 1-inch cubes. Place the cubes on a baking sheet lined with parchment paper.
  3. Drizzle the squash with 1 tablespoon of olive oil, and season with salt and black pepper. Toss to coat evenly.
  4. Roast the squash in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender. You’ll know it’s ready when you can easily pierce the cubes with a fork.
  5. While the squash is roasting, prepare the kale: Wash and dry the leaves, remove the stems, and chop into bite-sized pieces.
  6. Place the kale in a large mixing bowl and drizzle with 1 tablespoon of olive oil. Massage the kale for 2-3 minutes until it becomes tender and slightly glossy.
  7. Toast the pecans: In a dry skillet over medium heat, toast the pecans for 2-3 minutes, stirring frequently, until fragrant. Be careful not to burn them!
  8. Make the vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of maple syrup, 1 teaspoon of Dijon mustard, and 1 clove of minced garlic. Add a pinch of salt and pepper to taste.
  9. Assemble the salad: Toss the massaged kale with the roasted butternut squash, toasted pecans, dried cranberries, and crumbled feta cheese. Drizzle the vinaigrette over the top and toss gently to combine.
  10. Serve immediately or chill for 15 minutes to allow the flavors to meld. Enjoy!

Notes

[‘Cut squash evenly to ensure even roasting.’, ‘Massage the kale to reduce bitterness and make it tender.’, ‘Spread squash in a single layer on the baking sheet to avoid steaming.’, ‘Customize the vinaigrette to your taste by adjusting the sweetness or spice.’, ‘Toast nuts carefully to avoid burning.’]

Nutrition

Keywords: roasted butternut squash, kale salad, fall recipe, healthy salad, vegetarian, gluten-free, autumn recipe

Find it online: https://hungermind.com/irresistible-roasted-butternut-squash-salad-recipe-perfect-for-fall/