Description
This Massaged Kale and Roasted Squash Winter Salad with Maple Vinaigrette is comforting, flavorful and healthy. Wonderful for lunch or dinner.
Ingredients
Units
Scale
Maple Vinaigrette
- 5 tbsp extra-virgin olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 2 tbsp dijon mustard
- 1 tsp sea salt (or to taste)
- Fresh ground black pepper (to taste))
Roasted Butternut Squash
- 2 cups of uncooked cubed butternut squash
- 2 tbsp coconut oil
- 1 1/2 tbsp maple syrup
- 1/4 tsp ground cinnamon
Salad
- 8 cups kale, de-stemmed and chopped (your favorite kind of kale, I used dino kale)
- 1 cup fresh blackberries
- 1/2 – 1 avocado, sliced
- 1/4 cup roasted pecans, chopped
Instructions
- Make the vinaigrette: place all ingredients in a blender, and blend on high until smooth. Transfer to a small mason jar and refrigerate until ready to use.
- Roast the butternut squash: Preheat oven to 400 F. In a bowl, combine cubed butternut squash, coconut oil, maple syrup, and cinnamon; toss to coat. Place butternut squash in a single layer in a baking sheet, and bake for 20-25 minutes, or until soft, turning once half-way through baking.
- Assemble the salad: place kale in a large bowl, add in half of the apple cider vinaigrette, and massage kale leaves to soften them up. Add in roasted butternut squash, blackberries, avocados, pecans, and remaining vinaigrette, and toss to combine. Cover and place in refrigerator for 1 hour for flavors to set in. Serve with preferred protein. (Salad keeps well in refrigerator for 1-2 days.)
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Salads
- Cuisine: American