Name: Roasted Butternut Squash Kale Salad With Apples and Goat Cheese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 butternut squash, peeled and chopped into small pieces; ½ teaspoon salt; 1 teaspoon extra-virgin olive oil; 5 cups kale, chopped; ½ teaspoon salt; 1 teaspoon extra-virgin olive oil; 1 cup green apple, chopped; ¼ cup dried cranberries; ½ cup spiced pine nuts; ½ cup goat cheese (or feta); ½ cup maple cider dressing

Introduction

This Roasted Butternut Squash Kale Salad with Apples and Goat Cheese is a vibrant and flavorful dish perfect for any season. The combination of sweet roasted squash, crisp apples, and tangy goat cheese creates a delightful balance that’s both nourishing and satisfying. It’s an ideal salad for lunch or a light dinner.

The image shows a fresh kale salad in a white bowl with wooden spoons on the sides. The salad has many bright green kale leaves with a curly texture as the base layer. Scattered throughout are small orange pieces of roasted butternut squash, light green apple chunks, creamy white crumbled goat cheese, red dried cranberries, and golden pine nuts, all mixed evenly. The salad looks fresh and colorful, with a mix of soft, crunchy, and chewy textures. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat your oven to 375℉ (190℃) and line a cookie sheet with parchment paper.

Step 2: Peel and chop the butternut squash into small pieces. Sprinkle with ½ teaspoon salt and drizzle with 1 teaspoon olive oil. Arrange the pieces in a single layer on the baking sheet.

Step 3: Roast the squash in the oven for 15 to 20 minutes until tender and lightly caramelized. Remove and let cool before adding to the salad.

Step 4: While the squash roasts, wash the kale and place it in a medium bowl. Drizzle with 1 teaspoon olive oil and sprinkle with ½ teaspoon salt. Massage the kale for 3 to 5 minutes until it softens and becomes bright green.

Step 5: Add the chopped green apple, dried cranberries, spiced pine nuts, and goat cheese to the kale. Toss gently to combine all ingredients.

Step 6: Drizzle the maple cider dressing over the salad and toss once more before serving.

Tips & Variations

For a nut-free option, substitute spiced pine nuts with roasted pumpkin seeds or omit nuts altogether.

Massage the kale well to reduce bitterness and make it more tender.

The maple cider dressing recipe makes more than needed; store the extra dressing in the fridge for up to one week.

Add toasted bacon or cooked quinoa for extra protein and texture.

FAQs

Can I use frozen butternut squash for this recipe?

Yes, you can substitute fresh butternut squash with frozen. Just make sure to thaw and drain it well before roasting to avoid excess moisture in the salad.

How do I make the maple cider dressing mentioned in the recipe?

The maple cider dressing typically consists of maple syrup, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper combined. You can find many easy recipes online or adjust the flavors to your taste.