Autumn Kale & Butternut Squash Salad
All the flavors of autumn are wrapped in this kale butternut squash salad! Each bite has sweet pomegranate seeds, crunchy walnuts, and tender roasted squash. It's easy to make and absolutely delicious!
Servings 6
Calories 180kcal
Ingredients
- 3 cups Tuscan kale, stems removed and chopped
- 1 1/2 cups butternut squash, peeled and sliced or cubed
- 2/3 cup pomegranate seeds
- 1/4 cup walnuts, chopped
- 1/4 teaspoon cinnamon
- 1 Tablespoon avocado oil
Balsamic Vinaigrette
- 1/4 cup olive oil
- 3 Tablespoons balsamic vinegar
- 1 1/2 teaspoons maple syrup
- 1/4 teaspoon garlic powder
- black pepper to taste
Instructions
- Preheat oven to 350F.
- Cut squash: cut off the stems of the peeled squash, then cut into cubes or circles then cut them in halve. Remove seeds if using the core.
- Roast squash: arrange sliced squash on a sheet pan, drizzle with avocado oil and use hands to coat evenly on both sides. Then sprinkle with a pinch of salt and 1/4 teaspoon of cinnamon. Bake for 20-25 minutes, or until it's tender when tested with a fork. Flip halfway through baking time for an even roast.
- Whisk vinaigrette: in a liquid measuring cup or small bowl, whisk all of the dressing ingredients together. Taste and adjust flavor as needed.
- Assemble salad: when butternut squash is finished roasted, assemble the salad with chopped kale, pomegranate seeds, walnuts, and roasted squash. Drizzle dressing over top and serve! Serve with fresh basil and parmesan cheese if desired.
Notes
Recipe variations - To switch up the flavors you can also add sliced apple or pear, dried cranberries, or use pecans or hazelnuts instead of walnuts. You can also change the kale to mixed greens or spinach!
Extra flavor - you can also add more flavor by topping your salad with parmesan cheese and fresh basil.
How long it keeps - this salad should stay fresh for about 2-3 days stored in the refrigerator.
Nutrition
Serving: 1cup | Calories: 180kcal | Carbohydrates: 11.6g | Protein: 1.8g | Fat: 15.2g | Sodium: 7.2mg | Fiber: 2.2g | Sugar: 5.9g | Vitamin A: 25IU | Vitamin C: 21mg