Description
A warm and nutritious salad featuring roasted butternut squash, kale, and a tangy maple-mustard dressing.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 4 cups kale, chopped
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- In a large bowl, massage kale with remaining olive oil until slightly softened. Add cranberries and pumpkin seeds.
- Whisk together maple syrup, Dijon mustard, and apple cider vinegar. Pour over the salad and toss to combine. Top with roasted squash before serving.
Notes
You can customize the seasonings to taste.