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Harvest Moon Butternut Squash and Kale Salad
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Course Salad
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Large bowl
  • Whisk

Ingredients
  

  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 1 bunch kale, stems removed and leaves chopped
  • 1/4 cup olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon maple syrup
  • 1/4 cup crumbled feta cheese

Instructions
 

  • Preheat the oven to 400 degrees F. Toss the butternut squash cubes with 2 tablespoons olive oil, salt, and black pepper on a baking sheet. Spread them in a single layer and roast for 25 minutes until the edges turn golden and the centers soften.
  • While the squash roasts, place the chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and massage the leaves with your hands for 2 minutes until they darken and soften slightly.
  • In a small bowl, whisk the remaining 1 tablespoon olive oil with the balsamic vinegar and maple syrup until the dressing thickens and combines.
  • Add the warm roasted squash to the kale. Pour the dressing over the top and toss gently to coat everything evenly.
  • Sprinkle the dried cranberries, chopped pecans, and crumbled feta over the salad just before serving so the toppings stay distinct.

Notes

Massage the kale early so it does not wilt too much during transport to the office. If you make the salad ahead, keep the feta and pecans in separate containers and add them right before the potluck starts to preserve crunch. Swap the pecans for walnuts if that is what you have on hand, but skip any nut that has been heavily salted.
Course: Salad
Cuisine: American
Equipment: Baking sheet, Large bowl, Whisk