Butternut Squash Kale Salad
User Reviews
5
Butternut Squash Kale Salad
Description
This salad begins by roasting cubed butternut squash tossed with olive oil and a blend of spices including garlic powder, cumin, smoked paprika, chipotle chili pepper, salt, and pepper. The roasting brings out caramelization and tenderizes the squash. While the squash roasts, kale leaves are torn from stems and massaged with olive oil to soften and mellow the leaves. After resting, the kale is seasoned with salt, pepper, and combined with crumbled goat cheese, roasted pepitas for crunch, and roasted squash.
The salad is finished with a homemade apricot vinaigrette made by emulsifying apple cider vinegar, apricot preserves, minced garlic, salt, pepper, crushed red pepper flakes, and olive oil. The vinaigrette adds a balance of sweet, tart, and spicy flavors that complement the roasted squash and kale. This salad can be served as a hearty side or light main dish.
Ingredients
- 3 cups butternut squash about 1-inch cubes, cubed
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly cracked
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle chili pepper
- 1 kale leaves torn from stems, lacinato or tuscan, head
- 1 to 2 teaspoons olive oil
- 2 to 3 ounces goat cheese crumbled
- ¼ cup Pepitas roasted
apricot vinaigrette
- 1/4 cup apple cider vinegar
- 2 tablespoons apricot preserves
- 2 garlic finely minced or pressed, cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes crushed
- 1/2 cup extra virgin olive oil
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place the squash on the sheet and toss with a tablespoon of olive oil. Season with the salt, pepper, garlic powder, cumin, paprika and chipotle pepper. Toss well. Roast for 20 to 25 minutes, until the squash has started to caramelize.
- While the squash is roasting, chop the kale leaves. Place them in a large bowl and drizzle on 1 to 2 teaspoons of the olive oil. Use your hands to massage the oil into the kale, massaging for a few minutes. Let the kale sit for 5 minutes.
- Add a pinch of salt and pepper to the kale and toss. Add on the crumbled goat cheese and the roasted pepitas. Add on the squash. Drizzle with the dressing and serve!
apricot vinaigrette
- In a bowl or jar, whisk together the vinegar, preserves, garlic, salt, pepper flakes and pepper. Stream in the olive oil while whisking until emulsified. Drizzle on the salad! This stays great in the fridge for 3 to 4 days.
User Reviews
Overall Rating
5
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