Roasted Butternut Squash and Kale Salad

This roasted butternut squash and kale salad is a hearty and flavorful dish that's perfect for a fall or winter meal. The squash is roasted until tender and caramelized, and the kale is massaged until soft and wilted. The salad is then tossed with a simple dressing made with olive oil, vinegar, and honey. The result is a delicious and nutritious salad that's sure to please everyone at the table.

I first developed this recipe a few years ago when I was looking for a way to use up some leftover butternut squash. I had roasted the squash the night before, and I was trying to figure out what to do with it. I decided to try making a salad with it, and I was so glad I did. The salad was delicious, and it quickly became a favorite of mine. I've been making it ever since, and I've never been disappointed.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bunch kale, chopped
• 1/2 cup red onion, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Toss the butternut squash with olive oil, salt, and pepper.
3. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and browned.
4. While the squash is roasting, massage the kale with your hands to soften it.
5. In a large bowl, combine the roasted squash, kale, red onion, cranberries, and pumpkin seeds.
6. Drizzle with dressing and toss to coat.
7. Serve immediately.

Why It Works

• The roasted butternut squash is sweet and caramelized, and it adds a delicious flavor to the salad.
• The massaged kale is soft and wilted, and it provides a nice contrast to the roasted squash.
• The simple dressing made with olive oil, vinegar, and honey is light and flavorful, and it doesn't overpower the other ingredients.