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Kale Fall Salad with Roasted Butternut Squash Recipe

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4 from 10 reviews

This Fall Kale Salad with Roasted Butternut Squash combines warm roasted squash with fresh kale, quinoa, and a medley of fall-inspired ingredients like honeycrisp apple, pomegranate seeds, pumpkin seeds, and dried cranberries. Tossed with a Fuji Apple Dressing and optional goat cheese, it is a hearty, sweet, and savory salad perfect for lunch, dinner, or holiday spreads.

Ingredients

Roasted Butternut Squash

  • ½ large butternut squash
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper

Salad Components

  • 1 cup cooked quinoa
  • 5 oz kale, chopped
  • ½ cup pomegranate seeds
  • ½ cup honeycrisp apple, chopped
  • ½ avocado, sliced
  • ¼ cup pumpkin seeds
  • ¼ cup dried cranberries
  • 4 oz crumbled goat cheese (optional)

Dressing

  • ½ cup Panera Bread Fuji Apple Dressing

Instructions

  1. Preheat and Prepare Squash: Preheat oven to 400°F. Remove skin from butternut squash with a vegetable peeler. Slice squash in half horizontally, scoop out seeds, and chop into ¼”-¾” cubes.
  2. Season and Roast Squash: Toss the cubed squash with olive oil, salt, and pepper on a sheet pan (optional: add Italian seasoning). Roast for 25-30 minutes, tossing 2-3 times during cooking to ensure even roasting.
  3. Cook Quinoa: Prepare 1 cup of quinoa following package instructions or use a 90-second precooked quinoa packet for convenience.
  4. Prepare Salad Ingredients: Dice honeycrisp apple into cubes and slice avocado. Chop kale and place in a large bowl.
  5. Massage Kale: Massage the chopped kale with the Fuji Apple Dressing for 2-3 minutes to soften it and remove bitterness while infusing flavor.
  6. Combine Salad: Add apple, avocado, pumpkin seeds, pomegranate seeds, and dried cranberries to the dressed kale.
  7. Add Roasted Squash and Quinoa: Once squash is roasted, remove from oven and add to the salad along with cooked quinoa. Toss to combine all ingredients evenly.
  8. Serve: Optionally sprinkle crumbled goat cheese over the salad. Toss gently and serve immediately.

Notes

  • This salad can be stored in the refrigerator for up to 3 days; kale helps prevent sogginess compared to more delicate greens.
  • Massaging kale reduces bitterness and improves texture, making the salad more enjoyable.
  • Adjust roasting time based on the size of butternut squash cubes to achieve tender, caramelized pieces.
  • Goat cheese is optional but adds a creamy, tangy flavor that complements the salad.

Find it online: http://bitezly.com/kale-fall-salad-with-roasted-butternut-squash-recipe-2/