Kale Salad with Butternut Squash and Apples
This harvest kale salad is perfect for fall with roasted butternut squash, apples, pecans, and a tangy apple cider vinaigrette!
Servings: 4 servings
Ingredients
For the Salad:
- 1/2 medium butternut squash peeled and cubed (or about 3 cups cubed squash)
- 1 1/2 tablespoons extra-virgin olive oil divided
- 1 teaspoon coarse sea salt divided
- 1/4 teaspoon ground black pepper
- 2 heads lacinato kale washed, de-stemmed, and roughly chopped
- 1 large apple cut into 1-inch pieces
- 1/2 cup pomegranate seeds
- 1/2 cup pecans
For the Apple Cider Vinaigrette:
- 1/4 cup apple cider vinegar
- 1 tablespoon maple syrup optional
- 1 teaspoon dijon mustard
- 1/4 cup plus 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Toss the cubed butternut squash with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon coarse sea salt, and pepper, then spread it onto the baking sheet. Bake at 400°F for 25-30 minutes, until the butternut squash is soft, then remove from the oven.
- While the squash is baking, make the vinaigrette by whisking together the vinegar, maple syrup, and mustard in a bowl, then slowly drizzling in the olive oil, stirring constantly until fully combined.
- Heat the remaining 1/2 tablespoon of olive oil in a skillet with a matching lid over medium heat, then add the kale and remaining 1/2 teaspoon salt and toss to combine. Place the lid on the skillet and cook for one minute, then remove the lid, stir the kale and cook for an additional minute, until bright green and lightly wilted. Remove the kale from heat and toss with 1/4 cup of dressing.
- To plate the salad: place the kale in a bowl or on a large plate, then top with the butternut squash, apples, pecans, and pomegranate seeds. Drizzle with additional dressing as needed and serve!
Notes
If you'd prefer a cold salad, simply toss raw kale with 1/4 cup of the dressing and massage the dressing into the kale. Let the kale sit for at least 10 minutes before eating to let the dressing fully soften it.
Nutrition
Calories: 375kcal | Carbohydrates: 29g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Sodium: 636mg | Potassium: 730mg | Fiber: 8g | Sugar: 14g | Vitamin A: 16492IU | Vitamin C: 85mg | Calcium: 232mg | Iron: 2mg