Imagine a salad so vibrant, so packed with flavor, that it makes you forget you're eating something healthy. The Kale Butternut Squash Salad with Apples and Pumpkin Seeds is not just a meal—it's a culinary experience that bridges the gap between nutrition and pure deliciousness. With its perfect balance of roasted butternut squash, crisp kale, sweet apples, and crunchy pumpkin seeds, this recipe will revolutionize your approach to salads and leave your taste buds begging for more.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Kale, chopped
- Butternut squash, diced
- Apples, sliced
- Pumpkin seeds
- Olive oil
- Salt
- Pepper
- Balsamic vinegar
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking.
- Wash and peel the butternut squash. Cut into uniform 1-inch cubes to ensure even roasting. Pat the cubes dry with paper towels to help achieve a crispy exterior.
- Toss the diced butternut squash with 2 tablespoons of olive oil, salt, and freshly ground black pepper. Spread the squash in a single layer on the prepared baking sheet.
- Roast the butternut squash in the preheated oven for 20-25 minutes, turning once halfway through cooking. The squash should be golden brown and tender when pierced with a fork.
- While the squash roasts, wash and thoroughly dry the kale. Remove the tough stems and chop the leaves into bite-sized pieces.
- In a large mixing bowl, massage the kale with a drizzle of olive oil and a pinch of salt. Gently work the oil into the leaves to soften them and reduce bitterness.
- Wash and core the apples, then slice them into thin, uniform wedges. To prevent browning, you can toss the apple slices with a little lemon juice.
- Toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning. They should become fragrant and lightly golden.
- Once the butternut squash is roasted and slightly cooled, combine it with the massaged kale in the mixing bowl.
- Add the apple slices and toasted pumpkin seeds to the salad.
- Drizzle balsamic vinegar over the salad and gently toss all ingredients to combine. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately while the squash is still warm, creating a beautiful contrast with the cool, crisp kale and apples.
Tips
- Always pat your butternut squash dry before roasting to ensure a crispy, golden exterior.
- Massage the kale with olive oil to break down its tough fibers and reduce bitterness.
- Toast pumpkin seeds carefully—they can burn quickly, so keep them moving in the pan.
- Use fresh, seasonal ingredients for the most vibrant flavors.
- For extra depth, consider adding a sprinkle of goat cheese or a handful of dried cranberries.
- Serve immediately to maintain the perfect temperature contrast between warm squash and cool greens.
- If preparing in advance, keep dressing and ingredients separate until just before serving to maintain optimal texture.
Nutrition Facts
Calories: 326kcal
Carbohydrates: 30g
Protein: 9g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
