Description
This Roasted Butternut Squash Kale Salad is a bright addition to any dinner table. A light vinaigrette on massaged curly kale, sweet roasted squash and crunchy cashews.
Ingredients
Units
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For the salad
- 1 kale bunch, washed and chopped
- 1 large butternut squash, peeled and cubed
- 2 tbsp grape seed oil
- 2 tbsp honey
- 1/2 tsp cinnamon
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup organic raisins
- Coconut oil spray to spray baking sheet
For the vinaigrette
- 4 tbsp avocado oil
- 2 tbsp apple cider vinegar
- Juice of 1/2 lemon
- 2 tbsp honey
- Pinch of sea salt
- Pinch of black pepper
Instructions
- Make the vinaigrette: add vinaigrette ingredients to a bowl and whisk vigorously to emulsify. Transfer to a jar with a lid and refrigerate until ready to use.
- Preheat oven to 400 F.
- Spray baking sheet with coconut oil and set aside.
- Place squash in a bowl, and toss with grape seed oil, salt and pepper. Transfer squash to baking sheet and bake for 25 minutes; turn squash occasionally to brown evenly. Remove from oven, fold in raisins, honey and cinnamon and bake for another 15 minutes. Let cool.
- Add kale to a large salad bowl; massage with hands until soft with the help of a bit of olive oil, fresh lemon juice and a pinch of salt.
- Top kale with butternut squash, roasted cashews and vinaigrette to taste. Finish it off with a sprinkle of feta cheese crumbles or nutritional yeast if desired. Serve right away.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Salads
- Cuisine: American