Get ready to fall in love with the most irresistible autumn salad that's about to revolutionize your dinner table! This Kale Butternut Squash Salad is not just a recipe—it's a culinary experience that captures the essence of fall in every single bite. Imagine tender roasted butternut squash, crisp kale, nutty quinoa, and a touch of maple sweetness coming together in a symphony of flavors that will make your taste buds dance with joy. Whether you're a health enthusiast, a seasonal cooking lover, or simply someone who appreciates delicious, nutritious meals, this recipe is your perfect match!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups kale, chopped
- 2 cups butternut squash, cubed
- 1/2 cup quinoa, cooked
- 1/4 cup feta cheese, crumbled
- 1/4 cup pumpkin seeds
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the butternut squash, ensuring it becomes tender and caramelized.
- Prepare the butternut squash by peeling it, removing the seeds, and cutting it into 1-inch cubes. This size will help the squash cook evenly and quickly.
- In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper to taste. Spread the squash in a single layer on a baking sheet lined with parchment paper.
- Roast the butternut squash in the preheated oven for about 25-30 minutes, or until it is golden brown and fork-tender. Be sure to stir the squash halfway through cooking to ensure even roasting.
- While the squash is roasting, rinse the quinoa under cold water in a fine-mesh strainer. In a saucepan, combine the rinsed quinoa with 1 cup of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- While the quinoa cooks, prepare the kale. Remove the tough stems from the kale leaves and chop the leaves into bite-sized pieces. Place the chopped kale in a large mixing bowl.
- Once the butternut squash is done roasting, let it cool slightly before adding it to the bowl with the kale. This will help soften the kale slightly without wilting it.
- Add the cooked quinoa to the bowl with the kale and butternut squash. Then, drizzle the remaining 1 tablespoon of olive oil and 1 tablespoon of maple syrup over the mixture. Toss everything together until well combined.
- Finally, sprinkle the crumbled feta cheese and pumpkin seeds over the salad. Gently toss again to distribute the toppings evenly.
- Season the salad with additional salt and pepper to taste. Serve the salad warm or at room temperature, and enjoy this nutritious and flavorful autumn dish!
Tips
- For the most flavorful roasted butternut squash, make sure to cut the cubes uniformly and spread them in a single layer on the baking sheet. This ensures even caramelization and prevents steaming.
- Massage the kale with a little olive oil before adding other ingredients to make it more tender and reduce its bitterness.
- Toast the pumpkin seeds lightly in a dry pan before adding them to the salad for an extra layer of nutty flavor and crunch.
- If you want to make this salad ahead of time, keep the dressing and toppings separate and combine just before serving to maintain the salad's texture.
- Feel free to swap feta for goat cheese or add some dried cranberries for an extra burst of autumn flavor.
- For a protein boost, consider adding grilled chicken or roasted chickpeas to make this salad a complete meal.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 10g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 15mg
