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Creamy Roasted Butternut Squash and Kale Salad

creamy roasted butternut squash and kale salad - featured image
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A comforting warm salad featuring roasted butternut squash cubes tossed with massaged Lacinato kale and a tangy, creamy Greek yogurt dressing, topped with toasted nuts and feta cheese.

Ingredients

Scale
  • 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 large bunch Lacinato kale, stems removed and leaves torn into bite-sized pieces
  • 2 cloves garlic, minced
  • 1/2 cup plain full-fat Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 cup walnuts or pecans, toasted
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons pumpkin or sunflower seeds

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Peel, seed, and cube the butternut squash into 1-inch pieces.
  3. In a large bowl, toss the squash cubes with olive oil, maple syrup, thyme, salt, and pepper until evenly coated.
  4. Spread the squash in a single layer on a parchment-lined baking sheet. Avoid crowding the pan.
  5. Roast for 25-30 minutes, flipping halfway through, until tender and slightly browned.
  6. While the squash roasts, whisk together Greek yogurt, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl to make the dressing.
  7. Place the torn kale in a large bowl. Drizzle with a little olive oil and massage with hands for 2-3 minutes until tender. Add minced garlic and a pinch of salt, and massage again.
  8. Toast nuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Let cool.
  9. In a large serving bowl, combine the warm roasted squash and massaged kale. Pour the dressing over and toss gently.
  10. Top with crumbled feta cheese, toasted nuts, and seeds. Serve immediately while warm.

Notes

Massage the kale thoroughly to break down fibers and improve texture. Roast squash on high heat for caramelization. Serve warm for best flavor. For a vegan version, substitute Greek yogurt with coconut yogurt and feta with nutritional yeast or vegan cheese.

Nutrition

Keywords: butternut squash, kale salad, roasted vegetables, fall recipes, healthy dinner, creamy dressing, vegetarian, gluten-free option

Find it online: https://avabowls.com/creamy-roasted-butternut-squash-and-kale-salad-10-easy-fall-recipes/