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Butternut Squash Kale Salad

Butternut Squash Kale Salad - Quick Delicious Meals

When I think of perfect autumn dishes, butternut squash kale salad jumps to my mind like a cozy sweater on a crisp day. The first time I savored this vibrant salad, it was at a friend’s dinner party. She served it alongside succulent roasted chicken, and frankly, it stole the show. 
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 3 cups butternut squash peeled and cut into 1-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chipotle chili powder
  • 1 to 2 teaspoons olive oil
  • 1 head lacinato Tuscan
  • 2 to 3 ounces goat cheese crumbled
  • 1/4 cup roasted pepitas pumpkin seeds
For the Apricot Vinaigrette:
  • 1/4 cup apple cider vinegar
  • 2 tablespoons apricot preserves
  • 2 garlic cloves finely minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 pinch crushed red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard

Method
 

Step 1: Prepare the Butternut Squash
  1. First, preheat your oven to 400°F (200°C). While waiting for the oven to heat, peel and cube the butternut squash. In a large bowl, toss the cubes with 1 tablespoon of olive oil, kosher salt, black pepper, garlic powder, ground cumin, smoked paprika, and chipotle chili powder.
    I remember the first time I roasted butternut squash. The sweet scent that filled the kitchen was instantly captivating. After tossing the squash evenly with spices, spread it out in a single layer on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until the squash is tender and lightly caramelized.
Step 2: Assemble the Kale
  1. While the squash is roasting, grab the kale. Lacinato kale, known for its dark green leaves and slightly sweet flavor, is your best bet here. Remove the tough stems and tear the leaves into bite-sized pieces.
    Place the kale in a large bowl. A tip I learned from experience is to massage the kale with a bit of olive oil. This softens the leaves and makes them less chewy. It enhances the flavor and makes the salad more enjoyable to eat.
Step 3: Make the Apricot Vinaigrette
  1. Next, it’s time for the apron-clad fun part: the dressing! In a small bowl, whisk together the apple cider vinegar, apricot preserves, minced garlic, salt, pepper, red pepper flakes, olive oil, and Dijon mustard. Adjust the sweetness and acidity to your taste. This dressing brings everything together like a warm embrace.
Step 4: Combine the Ingredients
  1. Once the butternut squash is roasted and slightly cooled, it’s time to combine. Add the warm squash into the bowl with the kale. Drizzle the vinaigrette over the top and toss everything gently. At this point, you can add the crumbled goat cheese and roasted pepitas. Toss again, ensuring that every ingredient is coated with the dressing.
    At this point, stand back and admire your creation. The colors are a feast for the eyes.
Step 5: Serve and Enjoy
  1. Allow the salad to sit for about 10 minutes to let the flavors meld. This resting time is crucial. Serve it warm, at room temperature, or even chilled if you prepare it ahead.

Notes

  • Don’t Skip the Massage: Massaging the kale will make all the difference. It softens the leaves and enhances flavors.
  • Adjusting Sweetness: If you prefer a sweeter dressing, increase the amount of apricot preserves in the vinaigrette.
  • Try it with Feta: If you’re not a goat cheese fan, feta cheese provides a delightful alternative.
  • Spice Variations: Feel free to experiment with spices. Cinnamon can add a warm note to the squash.
  • Roast More Veggies: Broccoli or Brussels sprouts can be fantastic additions!