Description
A vibrant and nutritious Butternut Squash Salad featuring roasted butternut squash cubes tossed with baby kale, walnuts, dried cranberries, and feta cheese, dressed in a zesty lemon and olive oil dressing. Perfect for a light lunch or a hearty side dish, this salad combines sweet, savory, and tangy flavors with a satisfying crunch.
Ingredients
Scale
Roasted Butternut Squash
- 1/2 large butternut squash, cut into 1/2-inch cubes (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad
- 5 ounces baby kale
- 1/2 cup walnuts
- 1/2 cup dried cranberries
- 1/4 cup feta cheese, crumbled (plus more for topping)
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Roast Butternut Squash: In a large mixing bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, Italian seasoning, garlic powder, salt, and black pepper until well coated. Spread the squash in a single layer on a quarter sheet baking pan and roast for 30 minutes, or until tender and caramelized. Alternatively, you can roast the cubes in an air fryer at 400°F for 12-15 minutes in a single layer.
- Combine Salad Ingredients: In a large serving bowl, mix together the baby kale, walnuts, dried cranberries, and 1/4 cup crumbled feta cheese.
- Prepare Dressing: In a small mixing bowl, whisk together 1/4 cup olive oil, lemon juice, salt, and black pepper until emulsified and well combined.
- Toss Salad and Serve: Drizzle the dressing over the salad mixture and toss gently to combine. Add the roasted butternut squash to the salad and toss once more. Top with additional crumbled feta cheese if desired. Serve immediately to enjoy the fresh flavors.
Notes
- You can substitute walnuts with pecans or almonds based on your preference.
- For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.
- The salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- To save time, you can roast the butternut squash the day before and refrigerate it until ready to assemble the salad.
- Adjust the dressing amount to taste for a lighter or more robust flavor.
