Maple-Roasted Squash & Kale Salad
Maple-Roasted Squash & Kale Salad is a vibrant, nutrient-packed dish that perfectly captures the essence of fall. The sweetness of roasted butternut squash harmonizes beautifully with the earthy flavors of kale, topped with creamy feta and crunchy pecans. This easy-to-make salad is not only visually stunning but also versatile enough to serve as a main dish or a delightful side. Whether for a cozy dinner or festive gathering, this salad promises to impress your guests with its flavor and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups butternut squash (cubed)
- 4 cups kale (chopped)
- 3 tbsp extra virgin olive oil
- 2 tbsp maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup feta cheese (crumbled)
- 1/3 cup pecans (toasted)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss cubed butternut squash with 2 tablespoons olive oil, maple syrup, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes until golden brown.
- While the squash roasts, wash and dry kale leaves, tear them into bite-sized pieces, and massage with remaining olive oil until softened.
- Once the squash is done roasting, allow it to cool slightly before combining it with the kale in a large bowl along with feta cheese and toasted pecans.
- Serve immediately or drizzle with extra maple syrup for added sweetness.
Nutrition
- Serving Size: 1 cup (approximately 180g)
- Calories: 250
- Sugar: 8g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg