Description
Deliciously Nourishing Autumn Kale Salad with Maple Balsamic Vinaigrette
Ingredients
Scale
- 1 small butternut squash, peeled and cubed (approx. 3 cups or 400g)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 6 cups chopped kale, stems removed (approx. 120g)
- 1 tablespoon olive oil (for massaging kale)
- 1/2 cup chopped pecans (60g)
- 1/2 cup dried cranberries (60g)
- 1/3 cup crumbled goat cheese (optional, 50g)
- 1/4 cup olive oil (60ml)
- 2 tablespoons balsamic vinegar (30ml)
- 1 tablespoon pure maple syrup (15ml)
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Set oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- Remove stems, chop leaves, and place in a bowl. Drizzle with olive oil and massage for 2 minutes until softened.
- Whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
- In a large bowl, combine massaged kale, roasted squash, pecans, cranberries, and goat cheese. Pour vinaigrette over and toss gently.
- Garnish with extra cranberries and pecans for a beautiful presentation.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg