Are you tired of boring, bland salads that leave you unsatisfied? Prepare to be amazed by our Massaged Kale and Butternut Squash Salad – a culinary masterpiece that combines the nutrient-packed punch of kale with the sweet, caramelized goodness of roasted butternut squash. This isn't just a salad; it's a flavor explosion that will revolutionize your approach to healthy eating. With a perfect balance of textures and a simple yet sophisticated preparation, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 bunch kale, stems removed
- 2 cups butternut squash, cubed
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup pumpkin seeds
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the kale thoroughly under cool running water. Remove the tough stems by holding the stem and stripping the leaves off. Tear the kale leaves into bite-sized pieces.
- Peel the butternut squash using a sharp vegetable peeler. Cut the squash into uniform 1/2-inch cubes to ensure even roasting.
- Toss the butternut squash cubes with 1 tablespoon of olive oil, sprinkle with salt and pepper. Spread the cubes evenly on the prepared baking sheet.
- Roast the butternut squash in the preheated oven for 20-25 minutes, turning once halfway through, until the edges are golden brown and the squash is tender.
- While the squash is roasting, place the kale leaves in a large mixing bowl. Drizzle with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar.
- Using clean hands, massage the kale for 2-3 minutes. This helps break down the tough fibers, making the kale softer and more palatable.
- Toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning. Remove from heat when they're lightly golden and fragrant.
- Once the butternut squash is roasted and slightly cooled, add it to the massaged kale. Sprinkle the toasted pumpkin seeds on top.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately at room temperature for the best flavor and texture.
Tips
- Massaging Matters: Don't skip the kale massage! This crucial step breaks down the tough fibers, making the kale tender and more digestible. Use your hands and really work the olive oil and balsamic vinegar into the leaves.
- Roasting Secrets: For the most delicious butternut squash, cut the cubes uniformly and don't overcrowd the baking sheet. This ensures each piece gets crispy, caramelized edges.
- Seed Toasting Technique: Watch your pumpkin seeds carefully when toasting. They can burn quickly, so keep them moving in the pan and remove from heat as soon as they turn golden and become fragrant.
- Make-Ahead Magic: You can roast the squash and massage the kale in advance. Just combine everything just before serving to keep the salad fresh and crisp.
- Customize Your Creation: Feel free to add extra protein like grilled chicken or crumbled feta cheese to make this salad a complete meal.
Nutrition Facts
Calories: 151kcal
Carbohydrates: 14g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
