Butternut squash kale salad

Published: 2023-07-30

Last Updated: 2023-10-26

Tags:

• salads
• vegetarian
• recipes

Info	Amount
Prep Time	15 min
Cook Time	25 min
Yields	4 servings

Ingredients

Salad

Quantity	Item
3 cups	butternut squash, cubed
2 Tbsp	olive oil
1/2 tsp	Kosher salt
1/2 tsp	garlic powder
1/2 tsp	cumin
1/2 tsp	paprika
1 head	kale, stemmed
2 oz	goat cheese crumble
1/4 cup	pumpkin seeds

Vinaigrette

Quantity	Item
1/4 cup	apple cider vinegar
1/2 cup	olive oil
2 Tbsp	apricot preserves
2 cloves	garlic, minced
1/4 tsp	table salt
1/4 tsp	black pepper
1 pinch	red pepper flakes

Directions

1. Preheat the oven to 200 C (425 F) and line a baking sheet with parchment paper.
2. Place the cubed squash on the sheet and toss with 1 Tbsp of olive oil.
   • Season with salt, pepper, garlic powder, cumin, and paprika.
   • Toss well, then roast for 20 - 25 min.
3. While the squash is roasting, chop the kale leaves.
   • Place the leaves in a large bowl and drizzle 1 - 2 tsp of olive oil.
   • Use your hands to massage the kale for a few minutes and let set for 5 min. ¹
4. Add a pinch of salt and pepper to the kale and toss.
   • Add the crumbled goat cheese and roasted pepitas/pumpkin seeds.
5. In a bowl or jar, whisk the vinegar, garlic, salt, pepper, and pepper flakes. Stream in the olive oil while whisking until emulsified.
6. Once the squash has finished roasting, combine everything in a large salad bowl and toss.
   • Drizzle with salad dressing when ready to serve.

References & Notes

1. Original recipe: How Sweet Eats
2. Vinaigrette will last sealed in the fridge for 3 - 4 days.