Roasted Butternut Squash Salad
User Reviews
3.9
108 reviews
Good
Roasted Butternut Squash Salad
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This vibrant roasted butternut squash salad features kale, dried cranberries and roasted walnuts in an easy balsamic dressing.
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Ingredients
- 1 large bunch of lacinato kale washed and de-stemmed
- 2 cups of spring mix
- ½ cup dried cranberries
- ⅓ cup of kalamata olives pitted and cut into slivers
- ½ cup raw walnuts
- 1 red or yellow bell pepper thinly sliced
- 1 small butternut squash
- 1 Tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon pepper
Dressing
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- ½ teaspoon sea salt
- freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F.
- Prepare the squash by peeling it, cutting it in half and scraping out the seeds. Cut the squash into 1 inch cubes, toss them 1 Tablespoon olive oil, salt and pepper. Spread the cubes onto a baking sheet.
- Roast the squash for 30-40 minutes, turning once or twice, until all the pieces are tender and some have brown spots.
- While roasting the squash, toast the walnuts on a separate baking sheet for about 6-8 minutes in the 400° oven.
- Remove both items from oven when finished cooking and let cool. Once walnuts are cool enough to handle, chop them into bite-size pieces.
- While butternut is roasting, stack the kale leaves and roll them into tight bundles, then slice very thinly with a sharp knife to create shredded pieces.
- Pour ½ cup of water over the cranberries and leave them to soften until you are ready to toss the salad. Drain before adding to the salad. (This step is optional).
- In your salad bowl, whisk together dressing by combining olive oil, balsamic, sea salt and pepper. Add all the remaining salad ingredients and toss everything together. Let the salad marinate in the fridge for at least 30 minutes to an hour before serving. Serve cold or at room temp.
Nutrition Information
Show Details
Serving
1/4 of recipe
Calories
446kcal
(22%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
29g
(45%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
9g
Sodium
888mg
(37%)
Fiber
6g
(24%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 446kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Sodium | 888mg | 37% |
| Fiber | 6g | 24% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.9
108 reviews
Good
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