Description
A vibrant and nutritious Roasted Butternut Squash and Kale Salad featuring tender roasted squash, finely chopped kale, protein-packed quinoa, crunchy pumpkin seeds and almonds, and sweet pomegranate arils, all tossed with a tangy orange and apple cider vinegar dressing. Perfect as a wholesome lunch or a light dinner, this salad balances flavors and textures beautifully while being easy to prepare.
Ingredients
Vegetables and Grains
- 1 head kale (curly kale recommended)
- 4 cups cubed butternut squash
- 2/3 cup uncooked quinoa
Seasonings and Oils
- 1 tbsp olive oil (for roasting squash)
- 1/4 cup + 2 tbsp olive oil (for dressing)
- 1/2 tsp salt (for roasting squash)
- 1/4 tsp black pepper (for roasting squash)
- 1/2 tsp garlic powder
- 1/4 tsp salt (for dressing)
- Black pepper to taste (for dressing)
Seeds, Nuts, and Fruits
- 1/4 cup pumpkin seeds
- 1/4 cup pomegranate arils
- 1/4 cup slivered almonds
Dressing Ingredients
- 2 tbsp orange juice
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1-2 tbsp honey or maple syrup
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the butternut squash.
- Prepare Butternut Squash: Cut the ends off the butternut squash. Using a vegetable peeler, peel off the skin. Slice the squash in half and scoop out the seeds. Then, cut the squash widthwise into 1-inch strips and dice each strip into 1-inch cubes.
- Season Squash: Place the cubed squash in a bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder until evenly coated.
- Roast Squash: Spread the seasoned squash on a baking tray lined with parchment paper in a single layer. Roast in the preheated oven for 25 to 35 minutes, until the squash is tender and slightly caramelized.
- Cook Quinoa: While the squash is roasting, cook the quinoa according to package instructions, usually simmering in water until fluffy and translucent. Drain any excess water and fluff with a fork.
- Prepare Kale: Remove the stems from the kale and chop the leaves into small pieces. Using kitchen shears is recommended for finely chopping. Place the kale in a colander and massage gently under warm running water for 1-2 minutes to soften it and reduce bitterness. Drain well.
- Combine Salad Ingredients: In a large bowl, combine the roasted butternut squash, chopped kale, cooked quinoa, pumpkin seeds, pomegranate arils, and slivered almonds.
- Make Dressing: Whisk together 1/4 cup plus 2 tablespoons olive oil, 2 tablespoons orange juice, 1 tablespoon apple cider vinegar, 1 tablespoon dijon mustard, 1 to 2 tablespoons honey or maple syrup, 1/4 teaspoon salt, and black pepper to taste until emulsified.
- Toss and Serve: Pour the dressing over the salad ingredients and toss gently to combine. Serve immediately or chill briefly before serving.
Notes
- You can use pre-cubed butternut squash to save prep time.
- Massage kale under warm water helps tenderize and reduce bitterness.
- Adjust honey or maple syrup in dressing to your preferred level of sweetness.
- Leftover salad is best eaten within 1-2 days; keep dressing separate if storing.
- For a vegan option, use maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 25-35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
