kale-roasted-butternut-squash-salad-w-goat-cheese

Kale & Roasted Butternut Squash Salad W/Goat Cheese & Maple Dressing

There is so much goodness in this bowl! It’s festive and perfect for fall. Packed with nutrients thanks to the kale, butternut squash, and pumpkin seeds. And the maple vinaigrette add the perfect touch of sweetness and flavor to the overall dish. Both gluten free and vegetarian.

Ingredients:

For The Salad:

• 4 cups cubed butternut squash (about 2-2.5lbs butternut squash)
• 2 1/2 tbsp. extra virgin olive oil, divided
• 1/4 tsp. fine sea salt
• 1/4 tsp. garlic powder
• 1/8 tsp. pepper
• 1/2 cup pumpkin seeds (also known as pepitas)
• 8 cups lightly packed torn kale leaves (from curly kale)
• 1 large sweet apple, chopped (or 2 small apples)
• 1/3 cup diced red onion
• 4 oz goat cheese crumbles

For The Dressing:

• 1/4 cup extra virgin olive oil
• 2 tbsp. apple cider vinegar
• 3 tbsp. pure maple syrup
• 2 tbsp. fresh lemon juice
• 1/2 tsp. fine sea salt (+ more to taste)
• 3/4 tsp. ground mustard (optional)

Instructions:

  1. Preheat oven to 425 and line a baking sheet with parchment paper.
  2. Toss cubed butternut squash with ½ tbsp. extra-virgin olive oil, salt, and pepper. Evenly spread out squash on your prepared baking sheet.
  3. Bake squash for 25-30 minutes, stirring half way through, or until squash can easily be pierced with a fork and is golden brown.
  4. While the squash is cooking, roast the pumpkin seeds, make the dressing, and prepare the kale. – Heat a cast iron skillet, or frying pan, over medium heat. Add the pumpkin seeds and drizzle lightly with extra-virgin olive oil. Stir frequently for 3-4 minutes, or until about half of the pumpkin seeds are lightly browned and toasted. Sprinkle with fine sea salt and set aside. – Place the torn kale leaves in a large bowl and drizzle with 2 tbsp. of extra-virgin olive oil. Using both your hands to massage the oil into the kale until all kale leaves are coated. Set aside. – Prepare the dressing by adding all dressing ingredients to a small mason jar, cover, and shake until mixed. You can also whisk all ingredients together in a small bowl.
  5. Once the squash is cooked let it cool slightly and then assemble the salad. Add kale to a large shallow salad bowl or serving tray. Add butternut squash, apples, onions, and pumpkin seeds. Toss lightly and then sprinkle with goat cheese crumbles and drizzle dressing over salad.
  6. Serve and enjoy!

Tips:

• It’s best if your butternut squash is cut into ½”-¾” cubes.

• When removing the kale leaves from the thick inner stems, tear the kale into bit sized pieces. I also recommend chopping the apple and onions on the smaller side.

• If using baby kale, you do NOT need to massage the kale first.

• The ground mustard is optional for the dressing. It tastes great without, but does add a little something to the end product if you have some around.

• When preparing this salad, a large shallow bowl or large plate works best. It keeps the toppings evenly distributed and keeps them from weighing down the kale.