Roasted Butternut Squash and Kale Salad
Our Roasted Butternut Squash and Kale Salad is easy and delicious, with a perfect balance of sweet, savory, and tangy flavors. Kale is rich in vitamins and minerals, and butternut squash adds sweetness and heartiness. Roasted butternut squash is especially good for a salad because the roasting process intensifies its flavor. We recommend tossing your kale with a little olive oil before adding the other ingredients to help break it down and make it more tender.
This recipe was inspired by a salad we had at a farm-to-table restaurant in Asheville, North Carolina. The salad was simple, but the combination of roasted butternut squash, kale, and red onion was so delicious that we knew we had to recreate it at home. We experimented with different ratios of ingredients and different ways of cooking the butternut squash, and we finally settled on this recipe as our favorite.
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 bunch kale, chopped
- 1/2 cup chopped red onion
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Toss butternut squash with olive oil, oregano, salt, and pepper.
- Spread squash on a baking sheet and roast for 20 minutes, or until tender and slightly browned.
- While squash is roasting, massage kale with olive oil.
- In a large bowl, combine kale, roasted squash, red onion, balsamic vinegar, and salt and pepper to taste.
- Toss to combine.
- Serve immediately or chill for later.
Why It Works
- Roasting the butternut squash intensifies its flavor and makes it slightly caramelized.
- Massaging the kale with olive oil helps to break it down and make it more tender.
- The combination of sweet butternut squash, savory kale, and tangy balsamic vinegar creates a perfect balance of flavors.
- This salad is easy to make and can be served immediately or chilled for later.