Maple-Roasted Squash & Kale Salad: Delightful Seasonal Comfort
A delicious and nutritious salad perfect for the fall season, featuring roasted squash and fresh kale, drizzled with a maple vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash
- 4 cups kale, chopped
- 1/4 cup olive oil
- 3 tablespoons pure maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup walnuts, chopped
- 1/2 cup feta cheese, crumbled
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the butternut squash, then toss it with olive oil, maple syrup, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
- In a large bowl, combine kale, roasted squash, walnuts, and feta cheese.
- Drizzle with additional olive oil and maple syrup to taste before serving.
Notes
- Let the salad cool slightly before serving for the best flavor.
- This salad can be enjoyed warm or cold.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Maple-Roasted Squash, Kale Salad, Seasonal Salad, Healthy Salad