Imagine a salad so vibrant and packed with seasonal flavors that it makes your taste buds dance with excitement! This Butternut Squash and Kale Autumn Salad is not just a dish—it's a culinary journey through fall's most delicious landscape. Roasted golden butternut squash, crisp kale, and a symphony of textures and tastes come together in a recipe that will revolutionize your idea of what a salad can be. Whether you're a health-conscious foodie or someone looking to impress at your next gathering, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Butternut squash, cubed
- Kale, chopped
- Red onion, sliced
- Walnuts, chopped
- Dried cranberries
- Olive oil
- Balsamic vinegar
- Salt
- Pepper
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the butternut squash by peeling and cutting it into 1-inch cubes. Aim for uniform size to ensure even roasting.
- Place the cubed butternut squash on the prepared baking sheet. Drizzle generously with olive oil, then sprinkle with salt and freshly ground black pepper. Toss the squash to coat evenly.
- Roast the butternut squash in the preheated oven for 25-30 minutes, turning once halfway through cooking. The squash should be golden brown and tender when pierced with a fork.
- While the squash is roasting, wash and chop the kale, removing the tough stems. Slice the red onion into thin rings.
- Toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning. Remove from heat and set aside.
- In a small bowl, whisk together balsamic vinegar and olive oil to create a simple dressing. Season with a pinch of salt and pepper.
- Once the butternut squash is roasted and slightly cooled, combine the kale, roasted squash, sliced red onion, toasted walnuts, and dried cranberries in a large salad bowl.
- Drizzle the balsamic vinaigrette over the salad and gently toss to combine all ingredients, ensuring even coating.
- Serve immediately while the squash is still warm, allowing the heat to slightly wilt the kale and blend the flavors.
Tips
- Squash Roasting Secrets: Cut your butternut squash into uniform cubes to ensure even roasting. This guarantees a perfect caramelization and prevents some pieces from burning while others remain undercooked.
- Kale Preparation: Remove the tough stems from kale and massage the leaves briefly with a bit of olive oil to soften them and reduce bitterness.
- Toasting Nuts: Always toast nuts in a dry skillet to enhance their flavor. Watch them carefully and stir frequently to prevent burning.
- Dressing Tip: Make your balsamic vinaigrette ahead of time and let it sit for 15-20 minutes to allow the flavors to meld together.
- Serve Warm: This salad is best enjoyed slightly warm, with the roasted squash still retaining its heat, which helps slightly wilt the kale and create a more integrated flavor profile.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 7g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
