Description
Maple-Roasted Squash & Kale Salad is a delightful autumn dish that combines tender, caramelized butternut squash with earthy kale, creating a vibrant and nutritious salad. Topped with crunchy walnuts and creamy feta cheese, this salad offers a perfect blend of sweet and savory flavors. Whether served as a side or a main dish, it’s sure to impress at any gathering or cozy dinner.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 4 cups kale, stems removed and torn
- 2 tbsp extra virgin olive oil
- 3 tbsp pure maple syrup
- 1/2 cup toasted walnuts
- 1/3 cup feta cheese, crumbled
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash in a bowl with 1 tablespoon olive oil and 1 tablespoon maple syrup until well coated.
- Spread squash on a parchment-lined baking sheet and roast for 25-30 minutes until tender and caramelized.
- While the squash roasts, massage kale with the remaining olive oil until tender.
- In a large bowl, combine roasted squash, massaged kale, toasted walnuts, and crumbled feta.
- Drizzle with the remaining maple syrup before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 10g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg