Roasted Butternut Squash Kale Salad With Apples and Goat Cheese Recipe
This Roasted Butternut Squash Kale Salad with Apples and Goat Cheese is a vibrant and nutritious dish perfect for fall. Roasting the butternut squash brings out its natural sweetness, which pairs beautifully with the fresh kale, tart green apples, crunchy spiced pine nuts, dried cranberries, and creamy goat cheese. Tossed in a flavorful maple cider dressing, this salad is a delicious, well-balanced meal or side that offers a delightful combination of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Roasted Butternut Squash
- 1 butternut squash, peeled and chopped into small pieces
- ½ teaspoon salt
- 1 teaspoon extra-virgin olive oil
Salad Base
- 5 cups kale, chopped
- ½ teaspoon salt
- 1 teaspoon extra-virgin olive oil
Add-ins
- 1 cup green apple, chopped
- ¼ cup dried cranberries
- ½ cup spiced pine nuts
- ½ cup goat cheese (or feta)
Dressing
- ½ cup maple cider dressing
Instructions
- Preheat Oven and Prepare Squash: Preheat your oven to 375℉ and line a cookie sheet with parchment paper. Peel the butternut squash and chop it into small, bite-sized pieces. Spread them in a single layer on the prepared baking sheet.
- Season and Roast Squash: Sprinkle ½ teaspoon of salt over the squash pieces and drizzle with 1 teaspoon of olive oil, tossing gently to coat. Roast in the oven for 15 to 20 minutes until tender and slightly caramelized. Remove from the oven and let cool.
- Massage the Kale: While the squash is roasting, wash and chop the kale. Place it in a medium bowl and drizzle with 1 teaspoon olive oil and ½ teaspoon salt. Massage the kale with your hands for 3 to 5 minutes until it’s softened and tender.
- Assemble the Salad: To the massaged kale, add the chopped green apple, dried cranberries, spiced pine nuts, and goat cheese. Toss all the ingredients to combine evenly.
- Add Roasted Squash and Dressing: Once the butternut squash is cooled, add it to the salad bowl. Drizzle with ½ cup maple cider dressing and toss gently again to coat all ingredients with the dressing. Serve immediately.
Notes
- The maple cider dressing recipe yields about ¾ cup, which is more than needed for this salad. Adjust the amount used or store the extra dressing in the fridge for up to a week.
- The salad can be stored in the refrigerator, covered, for 2 to 3 days. For best freshness, add the dressing just before serving if preparing in advance.
- Massaging the kale breaks down its fibers, making it more tender and less bitter in taste.
Keywords: roasted butternut squash salad, kale salad, fall salad, apple and goat cheese salad, maple cider dressing, healthy salad
