Looking for a healthy and tasty salad recipe? Try this Roasted Butternut Squash and Kale Salad with Maple Vinaigrette! This salad is not only packed with nutrients, but it's also gluten-free, vegan, and perfect for any occasion.
Ingredients:
- 1 medium butternut squash, peeled and chopped into bite-sized pieces
- 1 bunch of kale, stems removed and torn into bite-sized pieces
- 1/4 cup of pumpkin seeds
- 1/4 cup of dried cranberries
- 2 tablespoons of olive oil
- Salt and pepper to taste
Maple Vinaigrette:
- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of maple syrup
- 1 tablespoon of Dijon mustard
- 1 clove of garlic, minced
- Salt and pepper to taste
This image shows the finished salad in a large bowl with bright colors and textures. The roasted butternut squash adds a pop of orange and the kale adds a deep green color. The pumpkin seeds and dried cranberries add a nice crunch and sweetness to the salad.
This image shows the preparation process of the salad, with the butternut squash and kale being roasted in the oven. This image helps the user to understand the preparation process and what the finished product should look like.
This image shows all the fresh ingredients laid out on a wooden cutting board. This image helps the user to visualize the ingredients and get an understanding of all the components in the salad.
Instructions:
1. Preheat the oven to 400°F (200°C).2. In a large bowl, toss the chopped butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the butternut squash evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.3. In another large bowl, toss the kale with 1 tablespoon of olive oil, salt, and pepper. Spread the kale evenly on another baking sheet and roast for 5-7 minutes, or until slightly crispy.4. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper to make the maple vinaigrette.5. In a large bowl, add the roasted butternut squash and kale. Drizzle the maple vinaigrette over the top and toss to combine.6. Sprinkle the pumpkin seeds and dried cranberries on top of the salad.7. Serve and enjoy!This Roasted Butternut Squash and Kale Salad with Maple Vinaigrette is a perfect dish for a healthy and tasty meal. With its vibrant colors, textures, and flavors, this salad is sure to impress your guests and your taste buds.
