Kale Salad With Butternut Squash, Cranberries and Pepitas
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound butternut squash
- 5tablespoons olive oil
- Salt and pepper
- 1bunch of kale, de-stemmed
- ¼cup apple cider
- 2tablespoons cider vinegar
- 1tablespoon maple syrup
- ½cup dried cranberries
- ½cup pepitas
- ⅛teaspoon cinnamon
- 1teaspoon brown sugar
Nutritional analysis per serving (4 servings)
396 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 40 grams carbohydrates; 7 grams dietary fiber; 23 grams sugars; 8 grams protein; 572 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Peel the squash, cut in half and scoop out the seeds. Cut the squash into ½-inch slices. Toss the squash with 2 tablespoons olive oil and salt and pepper to taste. Place in a single layer onto a baking sheet and roast for 20 minutes, or until the squash can be pierced by a knife. Remove from the oven and allow to cool.
- Step 3
Slice the kale into bite-size pieces. In a small bowl, mix together the apple cider, cider vinegar, 2 tablespoons oil and maple syrup and season with salt and pepper. Drizzle a little of the dressing over the kale and gently rub the dressing over the leaves, by hand, to coat. Toss the kale with cranberries.
- Step 4
In a separate bowl, mix together the remaining 1 tablespoon olive oil, pepitas, cinnamon, brown sugar and a dash of salt. Toast the pepitas in a shallow pan, just until they start to get tan and fragrant. Set aside to cool.
- Step 5
Divide the squash and kale onto plates and top with the toasted pepitas.
Private Notes
Comments
Great salad... RoAsted the squash with cinnamon ... Added salt and pepper and a splash of bourbon to the dressing along with a dash of cinnamon
Great salad. I was concerned about all the dressing reviews so did a vinaigrette with maple, dijon and cider vinegar. It was perfect. The only thing I would add next time would be some feta.
Be advised that a little bit of dressing goes a long way. I would also use half the amount of oil to toast the pepitas. I used delicata squash instead of butternut, which saved on having to peel the squash. Lovely salad and certainly one I would make again, although I would be more sparing about adding the dressing, even though I thought I was being sparing when I did. You can always add more, but once the greens are soaked, you can't blot out extra dressing.
. Be advised that a little bit of dressing goes a long way. I would also use half the amount of oil to toast the pepitas. I used delicata squash instead of butternut, which saved on having to peel the squash. Lovely salad and certainly one I would make again, although I would be more sparing about adding the dressing, even though I thought I was being sparing when I did. You can always add more, but once the greens are soaked, you can't blot out extra dressing.
This was the best kale salad I have ever tasted, in a restaurant or at home. I have had so many bad versions that I was wary of trying this. I purchased organic lacinato kale, a large bunch. I used pre-cut butternut squash, roasted until it was caramelized and with some char. The dressing amount was perfect for all the kale I had. I think rubbing the dressing into the kale was a critical step. The squash added the perfect amount of sweetness, along with the cider and maple syrup.
I added chopped turkey bacon to make it a main course with protein, but it overwhelmed the exceptional flavor balance of this salad. Maybe tempeh, or maybe just serve the protein separately!