Kale and Roasted Squash Salad with Maple and Goat Cheese
A kale and roasted squash salad is a delicious and healthy way to get your daily dose of vegetables. This salad is made with a crisp and fresh kale base, roasted squash that adds a touch of sweetness, and goat cheese that provides a creamy and tangy flavor. The roasted squash is tossed in a mixture of maple syrup and cinnamon, which gives it a slightly sweet and savory flavor. The goat cheese is crumbled on top of the salad and adds a rich and creamy texture. This salad is a great way to use up leftover roasted squash, and it's also a great way to get your kids to eat their vegetables. Serve the salad with a side of toasted bread or crackers for a complete meal.
I have been making this salad for years, and it is always a hit with my friends and family. I first came up with the recipe when I was trying to find a way to use up some leftover roasted squash. I had never thought of using roasted squash in a salad before, but I was pleasantly surprised at how well it worked. The roasted squash adds a touch of sweetness to the salad, and the goat cheese balances out the sweetness with its tangy flavor. The kale provides a crisp and fresh base, and the walnuts add a bit of crunch. I love this salad because it is so versatile. You can add or remove ingredients to suit your taste, and it's always delicious. I often add diced apples or pears to the salad for a bit of extra sweetness, or I'll add some crumbled bacon for a bit of smokiness. No matter how you make it, this salad is sure to be a hit. So next time you're looking for a delicious and healthy salad, give this one a try.
Kale and Roasted Squash Salad with Maple and Goat Cheese Kale and Roasted Squash Salad with Maple and Goat Cheese Kale and Roasted Squash Salad with Maple and Goat Cheese Kale and Roasted Squash Salad with Maple and Goat Cheese
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 bunch kale, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 butternut squash, peeled and cubed
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup goat cheese, crumbled
  • 1/4 cup chopped walnuts
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss squash with maple syrup and cinnamon.
  3. Spread squash on a baking sheet and roast for 20 minutes, or until tender.
  4. While the squash is roasting, massage the kale with lemon juice and olive oil.
  5. In a large bowl, combine the kale, roasted squash, goat cheese, and walnuts.
  6. Toss to combine and serve.
Why It Works
  • The roasted squash adds a touch of sweetness to the salad, which balances out the tangy flavor of the goat cheese.
  • The kale provides a crisp and fresh base for the salad.
  • The walnuts add a bit of crunch and texture to the salad.