Looking for a vibrant and nourishing dish that will brighten your table and tantalize your taste buds? Look no further than this Sheet Pan Butternut Squash Salad with Kale! Packed with wholesome ingredients and bursting with flavor, this vegetarian delight is not only a feast for the eyes but also a celebration of seasonal produce. With its perfectly roasted butternut squash, crisp kale, and a sprinkle of feta and walnuts, this salad is sure to become a go-to favorite for your family and friends. Ready to impress? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 medium butternut squash, cubed
- 4 cups kale, chopped
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup feta cheese (optional)
- 1/4 cup walnuts, chopped
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare the butternut squash by washing thoroughly, then carefully cutting it in half lengthwise. Remove the seeds and stringy pulp using a spoon. Peel the skin using a sharp vegetable peeler or knife, then cube the squash into 1-inch uniform pieces to ensure even roasting.
- Place the cubed butternut squash on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss the squash to coat evenly with the oil and seasonings.
- Spread the squash cubes in a single layer, ensuring they are not overcrowded. This allows them to roast and caramelize instead of steaming. Place the baking sheet in the preheated oven and roast for 20-25 minutes, turning once halfway through cooking.
- While the squash is roasting, prepare the kale by washing it thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces. Pat the kale dry with a clean kitchen towel or paper towels.
- In a small bowl, whisk the remaining olive oil, salt, and pepper to create a simple dressing for the kale.
- Once the squash is tender and lightly caramelized with golden edges, remove the baking sheet from the oven. Let it cool for 5 minutes.
- In a large serving bowl, add the chopped kale. Drizzle with the prepared olive oil mixture and massage the kale gently with your hands to help soften the leaves and distribute the dressing.
- Add the roasted butternut squash to the kale. Sprinkle chopped walnuts and crumbled feta cheese over the top. Toss gently to combine all ingredients.
- Taste and adjust seasoning if needed. Serve warm or at room temperature as a hearty salad or side dish.
Tips
- Choose the Right Squash: When selecting your butternut squash, look for one that feels heavy for its size and has a smooth, firm skin. This ensures the best flavor and texture for your salad.
- Uniform Cubes: For even roasting, make sure to cut your butternut squash into uniform 1-inch cubes. This helps them cook evenly and caramelize beautifully.
- Don't Overcrowd the Pan: Spread the squash cubes in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, which affects the texture and flavor.
- Massage the Kale: After adding the dressing to the kale, take a moment to massage the leaves gently with your hands. This not only helps to soften the kale but also enhances its flavor.
- Customize Your Add-Ins: Feel free to get creative! Swap out the feta for goat cheese or omit it for a vegan option. You can also add dried cranberries or pomegranate seeds for a burst of sweetness.
- Serve It Warm or Cold: This salad is delicious both warm and at room temperature, making it a versatile dish for any occasion. Enjoy it as a hearty main or a delightful side!
Nutrition Facts
Calories: 231kcal
Carbohydrates: 10g
Protein: 4g
Fat: 21g
Saturated Fat: 4g
Cholesterol: 6mg
