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Amazing Butternut Squash and Kale Salad Texture secret

Butternut Squash and Kale Salad

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Enjoy this warm Butternut Squash and Kale Salad, perfect for a winter meal. The roasted squash offers sweetness against the earthy kale, all brought together with a bright vinaigrette.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil (for roasting)
  • Salt and pepper to taste
  • 1 bunch kale, stems removed and chopped
  • 1/4 cup toasted pecans or walnuts
  • 1/4 cup dried cranberries
  • For the Vinaigrette:
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1/4 cup extra virgin olive oil

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet.
  3. Roast the squash for 20-25 minutes, or until tender and lightly caramelized. Let cool slightly.
  4. While the squash roasts, prepare the vinaigrette. Whisk together the apple cider vinegar, Dijon mustard, and maple syrup in a small bowl. Slowly drizzle in the 1/4 cup of extra virgin olive oil while whisking constantly until emulsified.
  5. Place the chopped kale in a large bowl. Pour about half of the vinaigrette over the kale. Massage the dressing into the kale leaves with your hands for about one minute until the kale softens slightly. This gives you a great texture.
  6. Add the cooled roasted butternut squash, toasted nuts, and dried cranberries to the kale.
  7. Pour the remaining vinaigrette over the salad and toss gently to combine everything.
  8. Serve immediately. You will love how the textures play together!

Notes

  • To soften the kale texture effectively, spend a full minute massaging the dressing in.
  • For an even richer flavor, try roasting the squash with a pinch of cinnamon.
  • This salad holds up well for leftovers, though the nuts may soften slightly.

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