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Cozy Harvest Salad with Roasted Squash

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A warm and comforting fall salad featuring caramelized roasted butternut squash, massaged kale, crisp apples, and a tangy apple cider vinaigrette.

Ingredients

Scale
  • 1 large butternut squash, peeled and cubed into 1-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 large bunch curly kale, stems removed and leaves torn
  • 2 medium apples (Honeycrisp or Fuji), sliced thinly
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup apple cider
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 3 tablespoons neutral oil (grapeseed or avocado)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  2. Place squash cubes in a large bowl and drizzle with olive oil, maple syrup, smoked paprika, salt, and pepper. Toss to coat evenly.
  3. Spread squash in a single layer on the sheet pan, ensuring pieces do not touch. Roast for 25-30 minutes, flipping halfway, until tender and browned.
  4. While squash roasts, pour apple cider into a small saucepan. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes until reduced by half and syrupy.
  5. Let cider reduce cool slightly, then whisk in apple cider vinegar, Dijon mustard, honey, and neutral oil. Season with a pinch of salt and set aside.
  6. Remove tough stems from kale. Tear leaves into bite-sized pieces and place in a large salad bowl.
  7. Add a tiny drizzle of olive oil and a pinch of salt to the kale. Massage with hands for 2-3 minutes until tender.
  8. Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and golden. Set aside to cool.
  9. Add sliced apples and dried cranberries to the massaged kale. Pour half of the vinaigrette over the greens and toss gently.
  10. Transfer dressed greens to a serving platter. Scatter warm roasted squash on top.
  11. Sprinkle toasted pecans and crumbled feta cheese over the squash. Drizzle with remaining dressing and serve immediately.

Notes

Ensure squash cubes are uniform in size for even cooking. Do not crowd the pan to allow for caramelization instead of steaming. Massaging the kale is essential to tenderize it and reduce bitterness. Store dressing separately if meal prepping to keep greens crisp.

Nutrition

Keywords: fall salad, roasted squash, butternut squash, kale salad, apple cider vinaigrette, healthy dinner, meal prep, vegetarian, gluten-free

Find it online: https://islatable.com/cozy-harvest-salad-with-roasted-squash-5-step-easy-fall-recipe/