Maple-Roasted Squash & Kale Salad is a delightful combination of fall flavors that brings together sweet, savory, and nutty elements in a wholesome dish. The tender butternut squash, complemented by robust kale and crunchy walnuts, makes this salad a satisfying choice for lunch or dinner. With the addition of maple syrup and balsamic vinaigrette, every bite bursts with warmth and comfort, making it the perfect dish for cozy gatherings or a healthy meal any day of the week.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 250
- Protein: 6 grams
- Carbohydrates: 30 grams
- Fat: 14 grams
- Fiber: 6 grams
- Sugar: 5 grams
- Sodium: 150 mg
Why Make This Maple-Roasted Squash & Kale Salad
This Maple-Roasted Squash & Kale Salad is not only visually stunning with its vibrant colors, but it is also packed with nutrients that benefit your health. The sweetness of maple syrup beautifully enhances the earthy flavors of squash, while kale provides a rich source of vitamins A and C. It’s an excellent choice for a filling meal or as a side dish that will impress at any dinner party.
How to Make Maple-Roasted Squash & Kale Salad
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon maple syrup
- 4 cups kale, chopped
- 1/2 red onion, thinly sliced
- 1/4 cup walnuts, chopped
- Feta cheese (optional)
- Balsamic vinaigrette (for dressing)
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). While the oven warms up, prepare the butternut squash by peeling and cubing it into bite-sized pieces.
Step 2: Mixing
In a large mixing bowl, toss the cubed butternut squash with olive oil, salt, pepper, and maple syrup. Make sure each piece is well-coated for optimal flavor during roasting.
Step 3: Cooking
Spread the seasoned squash evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and golden brown. Stir halfway through for even cooking.
Step 4: Finishing
Once the squash is roasted, combine it in a large bowl with the chopped kale and sliced red onion. Add the chopped walnuts and crumbled feta cheese if you’re using it. Drizzle the salad with balsamic vinaigrette and toss everything gently until well combined. You can serve it warm or allow it to come to room temperature.
How to Serve Maple-Roasted Squash & Kale Salad
This salad is incredibly versatile and can be enjoyed in many ways. Serve it as a hearty main course for lunch or dinner, or portion it out as a side dish for grilled meats or fish. Pair it with some crusty bread for a complete meal.
How to Store Maple-Roasted Squash & Kale Salad
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making it a convenient option for lunch the next day. However, it’s best to keep the balsamic vinaigrette separate until you’re ready to eat, as kale may get overly soggy.
Expert Tips for Perfect Maple-Roasted Squash & Kale Salad
- Choosing Squash: Look for a firm butternut squash with a smooth skin; this will ensure you get the sweetest flavor.
- Walnut Toasting: For an added depth of flavor, toast your walnuts in a dry skillet for a few minutes before adding them to the salad.
- Maple Syrup: Use pure maple syrup for the best taste; this enhances the dish immeasurably.
- Prep Ahead: You can prep the squash and kale ahead of time to save on last-minute cooking; just roast the squash fresh for that perfect texture.
Delicious Variations
- Swap butternut squash for sweet potatoes or acorn squash for a different flavor experience.
- Add some protein by including grilled chicken, chickpeas, or quinoa tossed in for an added boost.
- Try adding fruits like pomegranate seeds or sliced apples for extra sweetness and color.
Frequently Asked Questions
1. Can I use frozen butternut squash?
Yes, you can use frozen butternut squash; just make sure to thaw it first and pat it dry before roasting to avoid excess moisture.
2. Is this salad vegan?
Yes! This salad is naturally vegan if you omit the feta cheese.
3. Can I use a different dressing instead of balsamic vinaigrette?
Absolutely! A lemon vinaigrette or tahini dressing would also complement the ingredients beautifully.
4. How do I make this salad gluten-free?
This recipe is naturally gluten-free as all ingredients listed are gluten-free. Be sure the balsamic vinaigrette you use is also gluten-free.
5. How can I make the salad spicier?
For a kick of heat, add some sliced jalapeños or a pinch of red pepper flakes into the salad before serving.
Conclusion
This Maple-Roasted Squash & Kale Salad is a celebration of flavors and textures that will brighten any meal. With its combination of roasted squash, fresh greens, and crunchy walnuts, it’s a hearty dish that’s easy to prepare and incredibly satisfying. Whether enjoyed warm or at room temperature, this salad is a must-try for those looking to add a touch of seasonal goodness to their table. So gather your ingredients, and give this wholesome recipe a try – your taste buds will thank you!
