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Kale Fall Salad with Roasted Butternut Squash Recipe

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4.3 from 12 reviews

This Fall Kale Salad with Roasted Butternut Squash combines sweet roasted squash, hearty kale, tangy pomegranate seeds, and creamy goat cheese for a warm and satisfying salad perfect for dinner or holiday meals. With a touch of Fuji Apple Dressing and crunchy pumpkin seeds, it’s a flavorful and nutritious salad that balances savory, sweet, and fresh elements.

Ingredients

Roasted Butternut Squash

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

Salad

  • 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)
  • ½ cup Panera Bread Fuji Apple Dressing

Instructions

  1. Preheat and prepare squash: Preheat your oven to 400°F. Peel the butternut squash using a vegetable peeler, then slice it in half horizontally.
  2. Cube the squash: Remove the seeds with a spoon and cut the squash into ¼”–¾” slices, then chop those slices into cubes.
  3. Season and roast: Toss the cubed squash with olive oil, salt, and pepper on a sheet pan (optionally add Italian seasoning). Roast for 25-30 minutes, tossing 2-3 times to ensure even cooking.
  4. Cook quinoa: Cook 1 cup quinoa according to package instructions or use precooked quinoa for convenience.
  5. Prepare fruits and kale: Dice the apple and slice the avocado. Chop the kale and place it in a bowl. Massage kale with Fuji Apple Dressing for 2-3 minutes to soften it and reduce bitterness.
  6. Combine salad ingredients: Add the apple, avocado, pumpkin seeds, pomegranate seeds, and dried cranberries to the kale.
  7. Add roasted squash: Once the butternut squash is roasted, remove it from the oven and add it to the salad bowl.
  8. Toss and serve: Toss all the salad ingredients together well. Optionally sprinkle with crumbled goat cheese. Serve immediately and enjoy your hearty fall kale salad!

Notes

  • Store salad in the refrigerator for up to 3 days; kale helps maintain texture and prevents sogginess.
  • Massaging the kale is essential to removing bitterness and making it more tender and enjoyable to eat.

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