Roasted Butternut Squash and Kale Halloween Salad
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 torn into bite-size pieces
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1/4 cup roasted pumpkin seeds
- 1/4 cup dried cranberries
Instructions
- Preheat the oven to 400°F. Toss the cubed butternut squash with 2 tablespoons olive oil, salt, and black pepper on a baking sheet.
- Spread the squash in a single layer and roast for 25 minutes, stirring once halfway through, until the edges turn golden and the pieces soften.
- While the squash roasts, place the kale in a large bowl. Drizzle with the remaining 1 tablespoon olive oil and massage the leaves for 2 minutes until they darken and soften slightly.
- Whisk the balsamic vinegar into the bowl with the kale.
- Add the warm roasted squash to the kale and toss gently to combine.
- Sprinkle the pumpkin seeds and dried cranberries over the top just before serving.
Notes
Massage the kale well so it stays tender even after sitting out during a small gathering. The pumpkin seeds add crunch that holds up if you prepare the salad an hour ahead, and the cranberries bring a sweet note that balances the savory squash. Leftovers keep in the fridge for one day and taste best at room temperature.
Course: Salad
Cuisine: American
Equipment: Baking sheet, Large bowl, Whisk
Cuisine: American
Equipment: Baking sheet, Large bowl, Whisk