Roasted Butternut Squash Kale (Print Version)

Warm squash and crisp kale tossed with herbs and a lively vinaigrette make a satisfying seasonal dish.

# Components:

→ Roasted Vegetables

01 - 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon fine sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Salad Base

05 - 6 ounces fresh kale, stems removed and leaves chopped
06 - 1 tablespoon fresh lemon juice
07 - 1 tablespoon extra virgin olive oil
08 - 1/4 teaspoon kosher salt

→ Salad Additions

09 - 1/2 cup dried cranberries
10 - 1/2 cup toasted pecans, roughly chopped
11 - 1/3 cup crumbled feta cheese
12 - 1/4 cup thinly sliced red onion

# Directions:

01 - Preheat oven to 400°F. Toss cubed butternut squash with olive oil, sea salt, and black pepper. Spread evenly on a large baking sheet lined with parchment paper. Roast in the center of the oven for 25-30 minutes, turning halfway through, until squash is tender and lightly golden.
02 - Place chopped kale in a large mixing bowl. Drizzle with lemon juice, olive oil, and kosher salt. Massage leaves with clean hands for 1-2 minutes until slightly wilted and glossy.
03 - Add roasted butternut squash to the kale along with cranberries, toasted pecans, crumbled feta, and sliced red onion. Toss gently until evenly combined.
04 - Transfer salad to a serving platter or individual bowls. Enjoy immediately or refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • Quick to prepare and mostly hands-off once the squash goes in the oven
  • A great way to use up a bumper crop of winter squash or that big bag of kale in your fridge
  • Packed with nutrients and substantial enough for a main or a side dish
02 -
  • High in vitamin A fiber and healthy fats
  • Tastes just as delicious cold for lunch the next day
  • Easily made vegan with a simple cheese swap or omitted cheese
03 -
  • Dice the squash evenly so every piece roasts at the same pace
  • Tossing the kale with oil and a little salt before anything else helps tenderize it and cut any bitterness
  • Letting the squash cool slightly before mixing keeps the kale from wilting too quickly (unless you love a slightly warm salad: which is another delicious option)
  • I always use a good block of feta and crumble it by hand for the creamiest texture

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