Roasted Butternut Squash Kale Salad!
Friends, autumn is upon us and this Butternut Squash Kale Salad is going to be on repeat all season long.
It’s filling and satisfying thanks to the roasted squash. The kale brings the bulk, the pepitas bring the crunch and the goat cheese is so tangy and creamy!
A few other reasons to love this recipe!
- Quick and easy: All you have to do is quickly prep the ingredients (mostly just the kale and squash), then whisk together the dressing and mix everything together.
- It meal preps well: Which means that every time you open your fridge there is a delicious salad staring at you, ready to be eaten.
- Homemade apple cider vinaigrette: The homemade dressing tastes delicious and is so easy to whip together. It’s super versatile and can be used in grain bowls, pasta salads, and even as a marinade.
- Well balanced ingredients: This salad has plenty of contrasting (but complementary) textures and flavors, so it’s far from boring! Plus, the kale is chopped finely so you don’t have any huge pieces that are difficult to eat.
Roasted Butternut Squash Kale Salad!
This fresh and crisp salad is chock full of fresh produce, but still has all those cozy fall flavors!
Ingredients
- 3 cups cubed butternut squash, about 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle chile pepper
- 1 head curly kale or lacinato/tuscan kale, leaves torn from stems
- 1 to 2 teaspoons olive oil
- 2 to 3 ounces goat cheese, crumbled
- ¼ cup roasted pepitas
apricot vinaigrette
- 1/4 cup apple cider vinegar
- 2 tablespoons apricot preserves
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch crushed red pepper flakes
- 1/2 cup extra virgin olive oil
Instructions
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Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
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Place the squash on the sheet and toss with a tablespoon of olive oil. Season with the salt, pepper, garlic powder, cumin, paprika and chipotle pepper. Toss well. Roast for 20 to 25 minutes, until the squash has started to caramelize.
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While the squash is roasting, chop the kale leaves. Place them in a large bowl and drizzle on 1 to 2 teaspoons of the olive oil. Use your hands to massage the oil into the kale, massaging for a few minutes. Let the kale sit for 5 minutes.
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Add a pinch of salt and pepper to the kale and toss. Add on the crumbled goat cheese and the roasted pepitas. Add on the squash. Drizzle with the dressing and serve!
apricot vinaigrette
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In a bowl or jar, whisk together the vinegar, preserves, garlic, salt, pepper flakes and pepper. Stream in the olive oil while whisking until emulsified. Drizzle on the salad! This stays great in the fridge for 4 to 5 days.
