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- 1 medium butternut squash, peeled and cubed - 4 cups kale, stems removed and chopped - 1/2 cup dried cranberries - 1/2 cup walnuts, roughly chopped - 1/4 cup feta cheese, crumbled - 2 tablespoons olive oil - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - 2 tablespoons apple cider vinegar - 1 tablespoon honey or maple syrup - Prep time: 15 minutes - Total time: 45 minutes - Servings: 4 The key to a great roasted butternut squash kale salad is using fresh, high-quality ingredients. Start with a medium butternut squash. Peel it and cut it into bite-sized cubes. This squash will caramelize beautifully when roasted. Next, you need four cups of kale. Make sure to remove the tough stems. Chop the leaves into smaller pieces for easier eating. Add 1/2 cup of dried cranberries for a sweet touch. They provide contrast to the savory flavors. Toss in 1/2 cup of roughly chopped walnuts for crunch. They add texture and healthy fats. Lastly, sprinkle 1/4 cup of crumbled feta cheese over the salad. This gives a creamy element that balances the flavors. Next, let’s talk about seasonings. You’ll need 2 tablespoons of olive oil for roasting the squash. This helps create a golden crust. Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of nutmeg for warmth and spice. Don't forget salt and pepper to taste. These enhance all the flavors in the salad. Finally, mix in 2 tablespoons of apple cider vinegar. This adds brightness. If you want a hint of sweetness, use 1 tablespoon of honey or maple syrup. With these ingredients, you set the stage for a flavorful salad. Each element plays a role in making this dish a delightful experience. 1. Preheat the oven: Start by setting your oven to 425°F (220°C). This high heat helps the squash roast well. 2. Toss squash with seasonings: In a large bowl, mix the cubed butternut squash with olive oil, ground cinnamon, nutmeg, salt, and pepper. Ensure every piece is well coated. 3. Spread on a baking sheet: Place the seasoned squash in a single layer on a baking sheet. This allows it to cook evenly. 4. Roast until tender and caramelized: Roast the squash in your preheated oven for 25-30 minutes. Turn the pieces halfway through for best results. You'll know it’s done when the squash is tender and has a nice caramel color. 5. Massage the kale: While the squash cooks, take the chopped kale and sprinkle a pinch of salt over it. Massage the kale for about 2 minutes. This softens it and makes it easier to eat. 6. Combine ingredients in a bowl: In a large serving bowl, mix the massaged kale with dried cranberries, chopped walnuts, and crumbled feta cheese. 7. Make the dressing and combine: In a small bowl, whisk together the apple cider vinegar and honey (or maple syrup). Drizzle this dressing over your salad and toss everything gently to blend the flavors. To get that sweet caramelization on your butternut squash, use high heat. Preheat your oven to 425°F (220°C). Toss the squash with olive oil, cinnamon, nutmeg, salt, and pepper. Spread it in a single layer. This allows it to cook evenly. Turning the squash halfway through roasting is key. It ensures all sides brown nicely. Aim for a golden-brown color on the edges. This step adds flavor and keeps the squash tender. You can add extra toppings for a burst of flavor. Consider sliced apples, pomegranate seeds, or avocado. These give a nice crunch and freshness. For storing leftovers, keep them in an airtight container. The salad can last up to three days in the fridge. However, avoid dressing it until you’re ready to eat. This keeps the greens crisp. To serve elegantly, use a large platter. Arrange the roasted butternut squash on top of the kale. This creates a colorful display. For garnishing, sprinkle extra walnuts and cranberries on top. A light drizzle of balsamic glaze can also add a touch of flair. Simple touches can make your salad look gourmet. {{image_2}} You can change this salad based on the seasons. In fall, try adding roasted Brussels sprouts or sweet potatoes. In summer, fresh corn or cherry tomatoes add color and taste. You can also add fruits like apples or pears. Sliced apples give a nice crunch, while pears add sweetness. These changes keep your salad fresh and fun. If you want to make it vegan, skip the feta cheese. You can add avocado for creaminess instead. For those with gluten issues, this salad is already gluten-free. Just make sure any added ingredients, like grains, are also gluten-free. If you need nut-free options, swap walnuts for pumpkin seeds or sunflower seeds. The dressing is key to flavor. You can try different types of vinegar. Balsamic vinegar or red wine vinegar can add a new twist. For a flavored dressing, mix olive oil with lemon juice and herbs. You can also add mustard for a tangy kick. These options help you customize the taste to your liking. To keep your roasted butternut squash kale salad fresh, store leftovers in the fridge. Place the salad in an airtight container. This helps prevent moisture loss and keeps the flavors intact. Enjoy the salad within three days for the best taste. For longer storage, you can freeze the roasted butternut squash. First, let it cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as possible before sealing. It can last up to three months in the freezer. To reheat the roasted squash, use the oven for best results. Preheat your oven to 350°F (175°C). Spread the squash on a baking sheet and heat for about 10-15 minutes. This method keeps the texture nice and the flavor rich. You can also use the microwave, but it may make the squash softer. Place the squash in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until warm. In the fridge, the salad lasts about three days. After that, the kale can wilt, and the squash may lose its taste. Check for signs of spoilage. If you see any brown spots or an off smell, it’s best to throw it away. When frozen, the squash can last up to three months. However, for the best flavor and texture, use it sooner rather than later. Yes, you can use frozen butternut squash. Advantages: - Saves time on peeling and cubing. - Often pre-cooked, so it's easy to use. Disadvantages: - May lack the same texture as fresh squash. - Can be watery if not properly drained. Yes, this salad works great for meal prep. Tips for preparing in advance: - Roast the butternut squash ahead of time. - Store the salad components separately. - Combine just before serving for best flavor. Absolutely, adding protein boosts the salad's nutrition. Suggestions for adding protein: - Grilled chicken adds flavor and texture. - Tofu is a great plant-based option. - Chickpeas can also enhance the salad. Massaging kale helps soften its tough leaves. Techniques for tenderizing kale effectively: - Use a pinch of salt while massaging. - Rub the leaves with your hands for 2 minutes. - Look for the leaves to become tender and dark green. This blog post covered how to make a delicious butternut squash salad. We discussed fresh ingredients, tasty seasonings, and easy steps to prepare it. With tips for roasting and storage, you can create the perfect dish every time. Remember, you can customize the salad for any season or diet. Enjoy making and sharing this meal! It’s a fun way to eat healthy. Try it out and savor the flavors!

Roasted Butternut Squash Kale Salad

Elevate your salad game with this delicious Roasted Butternut Squash Kale Salad! Packed with flavors from roasted squash, crunchy walnuts, and sweet cranberries, it’s a perfect blend of healthy and hearty. With simple ingredients and easy steps, you'll have a nutritious dish ready in no time. Discover the full recipe now and impress your family and friends with this vibrant meal that’s perfect for any occasion! Click to explore!
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Ingredients
  

1 medium butternut squash, peeled and cubed

2 tablespoons olive oil

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

Salt and pepper to taste

4 cups kale, stems removed and chopped

1/2 cup dried cranberries

1/2 cup walnuts, roughly chopped

1/4 cup feta cheese, crumbled

2 tablespoons apple cider vinegar

1 tablespoon honey or maple syrup

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, toss the cubed butternut squash with olive oil, cinnamon, nutmeg, salt, and pepper until well coated.

      Spread the squash in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. Make sure to turn halfway through for even cooking.

        While the squash is roasting, prepare the kale. Massage the chopped kale with a pinch of salt for about 2 minutes until it becomes tender and slightly wilted.

          In a large serving bowl, combine the massaged kale, dried cranberries, walnuts, and feta cheese.

            Once the butternut squash has finished roasting, let it cool slightly before adding it to the salad.

              In a small bowl, whisk together the apple cider vinegar and honey (or maple syrup) to create a dressing. Drizzle it over the salad and toss gently to combine all ingredients.

                Taste and adjust seasoning, adding more salt, pepper, or vinegar as desired.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve the salad on a large platter, arranging the butternut squash pieces on top for an appealing visual effect. Garnish with extra walnuts and cranberries for an elegant touch.