Looking for a vibrant, nutritious dish that will impress your family and friends? Dive into the delicious world of our Roasted Brussels and Butternut Squash Kale Salad! This stunning salad combines the earthy flavors of roasted Brussels sprouts and sweet butternut squash with the hearty texture of kale, creating a mouthwatering experience that’s as good for your taste buds as it is for your health. Packed with nutrients, this dish is not just a salad; it’s a celebration of fall flavors that will leave you craving more. Ready to elevate your salad game? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 4 cups kale, chopped
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the vegetables: Trim the ends of Brussels sprouts and slice them in half lengthwise. Peel the butternut squash and cut into 1-inch uniform cubes. Ensure the pieces are similar in size for even roasting.
- In a large mixing bowl, combine Brussels sprouts and butternut squash. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and black pepper. Toss thoroughly to coat all vegetables evenly with seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows proper caramelization and roasting.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even browning. Vegetables should be tender and have golden-brown edges when done.
- While vegetables are roasting, wash and thoroughly dry the kale. Remove tough stems and chop into bite-sized pieces.
- In a small skillet, lightly toast the chopped walnuts over medium heat for 2-3 minutes until fragrant, stirring constantly to prevent burning.
- Once vegetables are roasted, remove from oven and let cool for 5 minutes. In a large salad bowl, massage the kale with remaining 1 tablespoon of olive oil to soften the leaves.
- Add the roasted Brussels sprouts and butternut squash to the kale. Gently toss to combine.
- Sprinkle dried cranberries, toasted walnuts, and crumbled feta cheese over the salad. Toss gently to distribute ingredients.
- Serve immediately while vegetables are still warm. Can be enjoyed as a side dish or a light main course.
Tips
- Prep Ahead: To save time, you can wash and chop the kale and vegetables a day in advance. Just store them in airtight containers in the refrigerator until you’re ready to roast.
- Uniform Cuts: Make sure to cut your butternut squash and Brussels sprouts into uniform sizes. This ensures they roast evenly and achieve that perfect caramelization.
- Don’t Crowd the Pan: When roasting, spread the vegetables out in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, which means less flavor and texture.
- Experiment with Toppings: Feel free to customize your salad! Add other nuts, seeds, or even a drizzle of balsamic glaze for an extra flavor boost.
- Massage the Kale: Take a moment to massage the kale with olive oil before adding the roasted vegetables. This helps to soften the leaves and enhances the overall texture of your salad.
- Serve Warm: For the best experience, serve the salad immediately while the roasted vegetables are still warm. This brings out the flavors and makes every bite delightful!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 8g
Fat: 16g
Saturated Fat: g
Cholesterol: 10mg
