Kale and Roasted Butternut Squash Harvest Salad (57 Minutes)

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This salad brings together the earthy richness of roasted butternut squash, the crisp freshness of kale, the sweet tang of cranberries, and the crunchy bite of pumpkin seeds.

Complemented by slices of crisp apple and tossed in a homemade dressing, this salad is a celebration of seasonal produce in every bite.

It’s not only a feast for the taste buds but also a visual delight, making it a perfect choice for a nutritious meal or side dish.

  • Prep Time: 27 minutes
  • Cook Time: 30 minutes
  • Total Time: 57 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Salad:

  • 4 cups kale, stems removed and leaves chopped
  • 2 cups butternut squash, peeled and cubed
  • 1/2 cup dried cranberries
  • 1/2 cup pumpkin seeds (pepitas)
  • 1 apple, cored and thinly sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • Salt and pepper to taste

Instructions

  1. Roast Butternut Squash (30 minutes): Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, or until tender and lightly browned. Let it cool.
  2. Prepare Kale (10 minutes): Place the chopped kale in a large bowl. Massage the kale with a bit of olive oil and a pinch of salt for a few minutes to soften the leaves.
  3. Make the Dressing (5 minutes): In a small bowl, whisk together 1/4 cup olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper.
  4. Assemble the Salad (10 minutes): To the bowl of kale, add the roasted butternut squash, dried cranberries, pumpkin seeds, and sliced apple. Toss the salad with the homemade dressing until everything is well coated.
  5. Serve (2 minutes): Serve the salad immediately, or let it sit for a few minutes to allow the flavors to meld.

Notes

Achieving the perfect balance of flavors and textures is key to this delicious salad. The sweetness of the squash and apples contrasts beautifully with the earthy kale and tart cranberries.

The pumpkin seeds add a delightful crunch, enhancing the overall eating experience. For the best results, ensure the butternut squash is roasted until just tender – not too soft.

The dressing should be tangy and slightly sweet, complementing the natural flavors of the salad. This dish is a wonderful way to enjoy the seasonal produce and makes for a healthy and satisfying meal or side dish. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 15g
  • Sodium: 200mg
  • Fat: 20g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 6g
  • Cholesterol: 0mg

Pair this with...

Homemade Boule Loaf

Grab 4 cups all-purpose flour, 1 packet (or 2 ¼ tsp) of active dry yeast, about 1 ½ cups warm water, and 1 ½ tsp salt. Dissolve that yeast in warm water and let it sit until it's foamy, around 5 minutes. Now, mix in the flour and salt, get your hands dirty, and knead until smooth. Let the dough rise in a cozy spot until it's doubled in size, about an hour. Preheat your oven to 425°F (220°C). Shape your dough into a ball and score the top with an "X" or design of your choosing. Bake for about 30 minutes until golden brown. Let it cool and enjoy the magic of homemade bread.

Simple Tomato Soup

Start with a can of whole tomatoes; they're a trusty shortcut to rich flavor. In a pot, sauté a diced onion until it’s soft. Add in a couple cloves of minced garlic, and let those aromatic buddies mingle. Pour in your tomatoes, break 'em up a bit, and add 2 cups of vegetable or chicken broth. For depth, sprinkle in some salt, pepper, and maybe a pinch of sugar to balance the acidity. Let everything simmer for about 20 minutes. Now, blend it until smooth. If you’re feeling fancy, swirl in a touch of cream for extra richness. Serve hot.

Oven Baked Potato Chips

Begin by preheating your oven to 375°F (190°C). Take 2 to 3 large potatoes and slice them as thinly as you can, preferably using a mandolin slicer. This will ensure even cooking. Rinse the slices in cold water and pat them dry thoroughly with paper towels to remove any excess starch. Lay them out on a baking sheet lined with parchment paper. Be sure they aren't overlapping. Lightly brush each slice with olive oil. Sprinkle some finely chopped rosemary over the top if desired - the fresher, the better. Season with sea salt according to your preference. Pop them in the oven for about 10-15 minutes or until they're crispy and golden. Keep an eye on them, especially towards the end, to ensure they don't burn. Once out, let them cool slightly to further crisp up.

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