Roasted Butternut Squash Warm Kale Salad
Ingredients
- 1 butternut squash (medium) peeled, seeded, and cut into half-inch cubes (see note)
- 1 red onion (large) diced
- 2 tbsp olive oil
- 1 bunch kale leaves cut into half-inch slices
- ¾ cup balsalmic vinegar
- 1 cup arugula
- ½ cup goat cheese avocado for a plant-based option
- salt
- pepper
Instructions
- Preheat the oven to 400 degrees.
- Toss the squash and onion with 1.5 Tbsp olive oil, place in a roasting pan or on a foil-lined baking sheet and roast, turning occasionally, for about 35 minutes, until squash is tender.
- While the squash cooks, pour balsamic vinegar into a small saucepan and lightly simmer on very low heat until it is reduced by about half. Don’t worry if it seems too thin – it will thicken quite a lot as it cools.
- Saute kale in 0.5 Tbsp olive oil just until slightly wilted, about one or two minutes, tossing regularly. Transfer kale to your salad bowl and allow to cool.
- When the squash and onions are ready, add them to the kale.
- Top the salad with the arugula and toss, seasoning with salt and pepper to taste.
- Crumble goat cheese over the salad (or toss with avocado) and drizzle with the balsamic reduction.
Notes
Note: If you have extra squash, go ahead and roast it at the same time, then keep it in a plastic container in the fridge for a few days so it’s ready to add to a salad the next day, or to use in a pasta dish, frittata, or stir-fry.
Nutritional information calculated based on data from the following:
U.S. Department of Agriculture (USDA), Agricultural Research Service. FoodData Central: Foundation Foods. Version Current: April 2024. Internet:
https://fdc.nal.usda.gov/.