Roasted Butternut Squash and Kale Salad with Goat Cheese

This hearty and flavorful salad is perfect for fall. The roasted butternut squash is sweet and caramelized, while the kale is slightly bitter and adds a nice crunch. The goat cheese and walnuts add a touch of richness and creaminess. This salad is a great way to use up leftover roasted butternut squash, and it's also a great way to get your daily dose of vegetables.

Butternut squash and kale are two of my favorite fall vegetables. I love the sweet, nutty flavor of butternut squash, and I love the slightly bitter, peppery flavor of kale. I've been making this salad for years, and it's always a hit with my friends and family. It's the perfect salad for a fall gathering, and it's also a great way to use up leftover roasted butternut squash.

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 goat cheese
• 1/4 cup chopped walnuts
• 1 tablespoon honey

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Toss squash with olive oil, salt, and pepper.
3. Spread squash on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
4. While squash is roasting, massage kale with honey.
5. Add roasted squash to kale and top with goat cheese and walnuts.

Why It Works

• Roasting the butternut squash brings out its natural sweetness and caramelizes it slightly.
• Massaging the kale with honey helps to break down the tough fibers and make it more tender.
• The goat cheese and walnuts add a touch of richness and creaminess to the salad.
• This salad is a great way to use up leftover roasted butternut squash.
• This salad is a great way to get your daily dose of vegetables.