Ingredients
Scale
- 4 cups kale or baby spinach (or mixed greens)
- 2 cups butternut squash or sweet potatoes, cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup pumpkin seeds (or sunflower seeds/pecans)
- 1 apple or pear, chopped
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 cup pure maple syrup
- 2 tablespoons fresh lime juice
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and black pepper, then spread on a baking tray. Roast for 25-30 minutes, flipping once until caramelized.
- While the squash bakes, whisk together the maple syrup, lime juice, olive oil, Dijon, salt, and pepper in a jar and set aside.
- Chop the apple or pear and slice the onion thinly; place your greens in a large bowl.
- Once the squash is done, let it cool for a few minutes before adding to the bowl with the greens.
- Sprinkle in the pumpkin seeds and cheese (if using).
- Pour the maple-lime dressing over the salad and toss to combine.
- Serve immediately, garnishing with extra seeds if desired.
Notes
This salad holds up great for meal prep; keep the dressing on the side until serving. It can be customized with any veggies or additions you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg