4.8 from 18 votes
Butternut Squash & Kale Salad with Maple-Balsamic Dressing
This delicious seasonal salad features roasted butternut squash and hearty kale. Then it's tossed in a flavorful rosemary-infused maple-balsamic dressing!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 small side servings
Calories: 92 kcal
Course:
Side Dish , Salad
Cuisine:
Vegan , gluten-free
Ingredients
- 1 large bunch kale (I use dinosaur/lacinato)
- 2 cups butternut squash (cubed)
- 1/2 cup dried cranberries
- 1/4 cup pepitas/pumpkin seeds
For the maple-balsamic dressing:
- 2 Tbsp. balsamic vinegar
- 1 1/2 Tbsp. pure maple syrup
- 1 clove garlic
- 1 tsp. Dijon mustard
- 1/2 tsp. fresh rosemary, minced
- 1/8 tsp. salt
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the butternut squash: Slice off each end, cut vertically in half, and remove the seeds. Peel and cube squash into about 3/4" chunks. Line a baking pan with parchment paper and arrange squash cubes in a single layer. Salt/pepper to taste if desired (or other seasonings if you wish).
- Roast for 30-35 minutes (or to desired tenderness), stirring halfway through.
- Meanwhile, make the dressing: Mince garlic and fresh rosemary (stems removed). Add all dressing ingredients to a bowl and whisk to combine. Taste and alter flavors if desired. (Salt, more maple syrup for sweetness, more rosemary, etc.) Set aside.
- Tear or slice kale into bite-sized pieces (stems removed). Place in a large bowl. Gently massage to soften.
- Pour dressing over kale and massage again to incorporate. Set aside and let marinate for a few minutes.
- When squash is done baking, add to kale and gently toss. Sprinkle cranberries and pepitas on top. (Or try it with some Maple-Vanilla Candied Nuts.)
Cup of Yum
Notes
- Other additions: Apple, toasted pecans, thinly sliced red onion, green onion, etc.
- Other additions: Apple, toasted pecans, thinly sliced red onion, green onion, etc.
- Butternut squash: I usually buy about a 3.5 lb butternut squash for this recipe, which yields about 6 cups cubed squash. I roast it all, then use the leftover squash for snacks or other recipes. (You could also look for pre-cubed squash in the produce section to cut down on prep time.)
Nutrition Information
Calories
92kcal
(5%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Potassium
260mg
(7%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
5923IU
(118%)
Vitamin C
22mg
(24%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6small side servings
Amount Per Serving
Calories 92
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 5923IU | 118% |
| Vitamin C | 22mg | 24% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.