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Cozy Butternut Squash and Kale Salad: Easy Healthy Harvest Bowl

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A warm, comforting harvest salad featuring roasted butternut squash with maple and sage, massaged kale, and a tangy vinaigrette, topped with crunchy nuts and cheese.

Ingredients

Scale
  • 1 medium-large butternut squash, peeled and cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil (for squash)
  • 1 tablespoon pure maple syrup
  • 1 teaspoon dried sage
  • Salt and black pepper to taste
  • 1 large bunch Lacinato kale, stems removed and chopped
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/2 cup walnuts or pecans, toasted
  • 1/2 cup persimmons or dried cranberries
  • 1/2 cup feta or goat cheese, crumbled
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra virgin olive oil (for vinaigrette)
  • 1 teaspoon honey

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Cut butternut squash in half, scoop out seeds, peel skin, and cut flesh into 1-inch cubes.
  3. Place squash cubes in a bowl and drizzle with 2 tablespoons olive oil and maple syrup. Sprinkle with sage, salt, and pepper. Toss to coat.
  4. Spread squash in a single layer on the baking sheet (do not crowd). Roast for 25-30 minutes, flipping halfway, until tender and browned.
  5. While squash roasts, wash kale and remove tough stems. Chop leaves into bite-sized pieces.
  6. Place kale in a large mixing bowl with a drizzle of olive oil, lemon juice, minced garlic, and salt. Massage kale with hands for 2 minutes until tender and volume decreases.
  7. In a small jar or bowl, whisk together apple cider vinegar, Dijon mustard, honey, and salt. Slowly whisk in 3 tablespoons olive oil until emulsified.
  8. Toast nuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside to cool.
  9. When squash is done, add warm squash directly to the massaged kale to slightly wilt the greens.
  10. Drizzle half the vinaigrette over the salad and toss gently. Add toasted nuts, dried cranberries/persimmons, and cheese. Toss again and serve immediately.

Notes

Massage the kale thoroughly to break down fibers and reduce bitterness. Do not crowd the squash on the baking sheet to ensure proper caramelization. Serve warm, not hot, to prevent the kale from becoming soggy. Leftovers can be stored in the fridge for up to 3 days; keep nuts and cheese separate until serving.

Nutrition

Keywords: butternut squash, kale salad, harvest bowl, fall recipe, healthy salad, roasted squash, maple sage, gluten-free, vegan option

Find it online: https://bakebeam.com/cozy-butternut-squash-and-kale-salad-easy-healthy-harvest-bowl/