Ingredients
Scale
- 1 medium butternut squash, cubed
- 2 tablespoons olive oil (divided)
- 2 tablespoons maple syrup
- 4 cups fresh kale, chopped
- Salt and pepper to taste
- 1/4 cup feta cheese (optional)
- 1/4 cup walnuts or pecans (optional)
- 1 tablespoon balsamic vinegar (for vinaigrette)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with 1 tablespoon olive oil and maple syrup, then spread them on a baking sheet.
- Roast the squash for 25-30 minutes, or until tender and slightly crispy.
- While the squash is roasting, massage the kale with the remaining olive oil until softened.
- In a bowl, combine the roasted squash with the massaged kale and add the balsamic vinegar.
- Optionally, toss in nuts and feta cheese before serving.
- Serve warm for the best flavor.
Notes
Customize with different nuts, cheeses, or grains depending on availability. For a heartier salad, consider adding quinoa or farro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg