Butternut Squash Kale Salad with Warm Cider Vinaigrette: A Must-Try Delight!
A delicious and nutritious salad featuring roasted butternut squash, fresh kale, and a warm cider vinaigrette that brings all the flavors together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 4 cups kale, chopped
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/2 cup walnuts, toasted
- 1/2 cup dried cranberries
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet.
- Roast the squash for 25-30 minutes, or until tender and caramelized.
- In a small saucepan, combine apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt. Heat over low until warm.
- In a large bowl, combine the chopped kale and roasted butternut squash.
- Drizzle the warm cider vinaigrette over the salad and toss to combine.
- Add toasted walnuts and dried cranberries, and serve immediately.
Notes
- For a vegan version, ensure the maple syrup is pure and not mixed with any animal products.
- Feel free to add other toppings like feta cheese or pumpkin seeds for extra flavor.