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Roasted Butternut Squash and Kale Halloween Salad
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Course Salad
Cuisine American
Servings 4 people

Equipment

  • Baking Sheet
  • Large Bowl
  • Whisk

Ingredients
  

  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 8 cups kale, stems removed and leaves torn into bite-sized pieces
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/4 cup pumpkin seeds
  • 1/3 cup dried cranberries

Instructions
 

  • Preheat the oven to 400 degrees F. Spread the butternut squash cubes on a baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
  • Roast the squash for 25 to 30 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. Add the remaining 1 tablespoon olive oil and massage the leaves for 2 minutes until they darken and soften slightly.
  • In a small bowl, whisk together the balsamic vinegar and honey until smooth.
  • Add the warm roasted squash to the kale. Drizzle the dressing over the top and toss gently to combine.
  • Sprinkle the pumpkin seeds and dried cranberries over the salad just before serving.

Notes

Roast the squash a few hours ahead and keep it separate from the kale so the leaves do not wilt too much during transport. Add the pumpkin seeds at the last minute to preserve their crunch. If the kale tastes too bitter, let the dressed salad rest for 10 minutes before adding the toppings.
Course: Salad
Cuisine: American
Equipment: Baking Sheet, Large Bowl, Whisk