Kale and Cranberry Salad with Roasted Butternut Squash
This kale and cranberry salad with roasted butternut squash is a delicious and healthy way to enjoy the flavors of fall. The butternut squash is roasted until tender and slightly browned, and then combined with fresh kale, cranberries, walnuts, and a simple dressing made with olive oil and apple cider vinegar. The result is a salad that is both flavorful and satisfying.
I've always loved the combination of sweet and savory flavors, and this salad is the perfect example. The roasted butternut squash adds a touch of sweetness, while the cranberries and kale provide a tart and slightly bitter contrast. The walnuts add a bit of crunch, and the dressing brings it all together. This salad is a great way to use up leftover roasted butternut squash, and it's also a great make-ahead meal. Simply roast the butternut squash ahead of time and then assemble the salad when you're ready to eat.
Kale and Cranberry Salad with Roasted Butternut Squash Kale and Cranberry Salad with Roasted Butternut Squash Kale and Cranberry Salad with Roasted Butternut Squash Kale and Cranberry Salad with Roasted Butternut Squash
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 large butternut squash, peeled and cut into 1-inch cubes
  • 2 tablespoons coconut oil, melted
  • 1 bunch kale, ribs removed and chopped
  • 1 cup fresh or frozen cranberries
  • 1/2 cup walnuts, toasted
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash cubes with coconut oil, salt, and pepper.
  3. Spread butternut squash in a single layer on a baking sheet.
  4. Roast for 20-25 minutes, or until tender and leggermente browned.
  5. While the butternut squash is roasting, combine kale, cranberries, walnuts, and olive oil in a large bowl.
  6. Massage kale with your hands until it becomes slightly wilted.
  7. Add roasted butternut squash to the bowl and toss to combine.
  8. Drizzle with apple cider vinegar and season with additional salt and pepper to taste.
  9. Serve immediately or chill for later.
  10. Enjoy!
Why It Works
  • The combination of sweet and savory flavors is always a winner.
  • The roasted butternut squash is tender and slightly browned, which gives it a caramelized flavor.
  • The fresh kale is slightly wilted, which makes it more tender and easier to digest.
  • The cranberries add a tart and slightly bitter contrast to the salad.
  • The walnuts add a bit of crunch and protein.
  • The dressing is simple but flavorful, and it brings all the ingredients together.