Butternut Squash and Kale Salad with Maple-Balsamic Dressing
Ingredients
For the Salad:
- 1 large bunch kale, stems removed
- 2 cups butternut squash, cubed
- ½ cup dried cranberries
- ¼ cup pepitas/pumpkin seeds
For the Maple-Balsamic Dressing:
- 2 tbsp. balsamic vinegar
- 1-½ tbsp. pure maple syrup
- 1 clove garlic
- 1 tsp. Dijon mustard
- ½ tsp. fresh rosemary, stems removed, minced, or more to taste
- ⅛ tsp. salt, or to taste
Instructions
- Pre-heat oven to 400°F.
To prepare the butternut squash:
- Slice off each end, cut vertically in half, and remove the seeds.
- Peel and cube squash into about 3/4-inch chunks.
- Line a baking pan with parchment paper and arrange squash cubes in a single layer.
- Salt and pepper, to taste, or other seasonings of choice.
- Place in the pre-heated oven and roast for 30 to 35 minutes, or to desired tenderness; stirring halfway through.
To prepare the dressing:
- Mince garlic and fresh rosemary.
- To a small bowl, add all dressing ingredients and whisk to combine; taste and alter flavors, if desired; set aside.
To assemble and serve:
- Tear or slice kale into bite-sized pieces; place in a large bowl; gently massage to soften.
- Pour dressing over kale and massage again to incorporate; set aside and let marinate for a few minutes.
