Roasted Butternut Squash Salad
User Reviews
3.9
Roasted Butternut Squash Salad
Description
The salad features roasted butternut squash cut into uniform cubes, tossed in olive oil, salt, and pepper, and cooked until tender with browned spots for caramelized flavor. Alongside the squash, raw kale is finely shredded, and spring mix adds leafiness and mild flavor. Sliced bell peppers introduce a crisp texture and subtle sweetness.
Dried cranberries soften when soaked in water, becoming plump and juicy to balance savory and sweet elements. Toasted walnuts add a warm, nutty crunch, complementing the fruit and vegetables. Kalamata olives provide briny complexity.
All ingredients are combined and dressed with a balsamic vinegar and olive oil dressing seasoned with salt and fresh pepper, enhancing the natural flavors without overwhelming. This salad offers a hearty, vegetable-focused option suitable for light meals or a side dish during cooler seasons.
Ingredients
- 1 Lacinato kale washed and de-stemmed, large bunch
- 2 cups spring mix
- ½ cup dried cranberries
- ⅓ cup kalamata olives pitted and cut into slivers
- ½ cup walnut raw
- 1 bell pepper thinly sliced, red or yellow
- 1 butternut squash small
- 1 Tablespoon olive oil
- ½ teaspoon salt sea salt
- ½ teaspoon black pepper
Dressing
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- ½ teaspoon salt sea salt
- black pepper freshly ground, 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 DetailsNutrition 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.
User Reviews
Overall Rating
3.9
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