Autumn Kale Salad
A vibrant salad combining kale, roasted butternut squash, apples, and walnuts that celebrates the flavors of fall.
Ingredients
Salad Ingredients
- 4 cups kale, chopped Preferably remove tough stems.
- 1 piece apple, sliced Ideal varieties are Honeycrisp or Granny Smith.
- 2 cups roasted butternut squash Can be store-bought or self-roasted.
- 1/4 cup walnuts, chopped Add more for extra crunch.
- 1/4 cup dried cranberries For a pop of sweetness.
Dressing Ingredients
- 1/4 cup maple syrup For sweetness.
- 2 tablespoons balsamic vinegar Adds tang to the dressing.
- 2 tablespoons olive oil Use extra virgin for best flavor.
- to taste salt and pepper To enhance the flavors.
Instructions
Preparation
- Wash and chop the kale into bite-sized pieces, removing tough stems if desired.
- Cube and roast the butternut squash: Preheat your oven to 400°F (200°C), toss the squash with olive oil, salt, and pepper, and roast for 20-25 minutes until golden and tender.
- In a small bowl, whisk together balsamic vinegar, olive oil, and maple syrup. Adjust flavors with salt and pepper.
- In a large bowl, combine chopped kale, roasted butternut squash, apple slices, walnuts, and cranberries.
- Drizzle the dressing over the salad and toss gently until everything is well-coated.
- Enjoy immediately or let it sit for about 15 minutes to allow flavors to meld.
Notes
Consider massaging the kale for a softer texture. You can add feta cheese, quinoa, or pumpkin seeds for variations. Store leftovers in an airtight container and keep dressing separate if storing prepared salad.