Description
Maple-Roasted Squash & Kale Salad is a delightful autumn-inspired dish bursting with vibrant flavors. This salad features tender roasted butternut squash, crisp kale, and the sweet richness of pure maple syrup, all topped with creamy feta and crunchy walnuts. Perfect for cozy dinners or festive gatherings, this dish is sure to impress family and friends at any table setting.
Ingredients
Scale
- 4 cups butternut squash, diced (about 1 medium squash)
- 4 cups fresh kale, chopped
- 2 tbsp olive oil (divided)
- 3 tbsp pure maple syrup
- ½ cup walnuts, toasted
- ½ cup feta cheese, crumbled
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes until golden brown and tender.
- In a large bowl, combine chopped kale with the remaining tablespoon of olive oil and lemon juice.
- Once the squash is roasted, let cool slightly before adding to the kale. Drizzle with maple syrup and sprinkle with toasted walnuts.
- Crumble feta cheese over the top and gently toss to combine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 10g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg