Description
This vibrant and nutritious salad combines the earthy flavors of kale with the sweet, nutty taste of roasted butternut squash, making it a perfect addition to your autumn menu.
Ingredients
Scale
- 4 cups kale, chopped
- 2 cups butternut squash, diced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1/4 cup nuts or seeds (optional)
- 1 avocado, sliced (optional)
- 1/4 cup cheese (optional)
- Fruits like pomegranate or apple (optional)
- Lemon juice (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut butternut squash into uniform pieces for even cooking.
- Toss the butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25 minutes or until tender.
- While the squash is roasting, wash and chop the kale, removing tough stems.
- In a large bowl, combine the roasted butternut squash and chopped kale.
- Add nuts or seeds for crunch and avocado or cheese for creaminess.
- If using, add fruits like pomegranate or apple for sweetness.
- Squeeze lemon juice over the salad for brightness.
- Toss the salad gently to combine all ingredients.
- Dress just before serving to keep the kale crisp.
Notes
- Choose fresh kale and remove tough stems for a better eating experience.
- Prep Time: 15
- Cook Time: 25
- Category: salads
- Method: roasting and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (200g)
- Calories: 180
- Sugar: 4
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 5
- Cholesterol: 0
Keywords: salad, kale, butternut squash, fall, healthy