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Welcome to the heart of autumn with our delightful Butternut Squash and Kale Salad. This recipe beautifully combines the earthy sweetness of roasted butternut squash with the robust flavor of kale, creating a vibrant and nutritious dish perfect for any autumn gathering. As the leaves turn golden and the air becomes crisp, this salad not only captures the essence of the season but also provides a hearty option for those seeking a healthy yet satisfying meal. Whether you're looking for a light lunch, a side dish for dinner, or a centerpiece for your holiday table, this salad offers a symphony of flavors and textures that will please any palate.

Butternut Squash and Kale Salad

Discover the warmth of autumn with our Butternut Squash and Kale Salad recipe. This vibrant dish combines sweet roasted butternut squash and nutrient-rich kale, creating the perfect balance of flavors and textures for any gathering. Loaded with vitamins and fiber, it's a healthy choice that can be enjoyed as a light lunch, a festive side, or a main dish. With simple preparation steps and customizable ingredients, this salad is a delightful seasonal treat that nourishes both body and soul.
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Ingredients
  

1 medium butternut squash, peeled and diced into 1-inch cubes

2 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon ground cinnamon

1 teaspoon paprika

4 cups kale leaves, stems removed and roughly chopped

¼ cup dried cranberries

¼ cup pecans, roughly chopped

¼ cup feta cheese, crumbled (optional for a vegan version)

2 tablespoons red onion, thinly sliced

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon maple syrup

1 clove garlic, minced

Instructions
 

Roast the Squash: Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the diced butternut squash with olive oil, salt, pepper, cinnamon, and paprika until evenly coated. Spread the squash in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until tender and caramelized, flipping halfway through for even cooking. Remove from the oven and let cool slightly.

    Prepare the Kale: While the squash is roasting, rinse the chopped kale under cool water and pat dry. In a large bowl, massage the kale with a pinch of salt for about 2-3 minutes until it wilts and softens. This helps to enhance the texture and flavor.

      Make the Dressing: In a small mixing bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup, and minced garlic. Adjust seasoning with salt and pepper to taste.

        Assemble the Salad: In the bowl with the massaged kale, add the roasted butternut squash, dried cranberries, chopped pecans, crumbled feta (if using), and thinly sliced red onion. Drizzle the dressing over the salad and toss gently to combine all the ingredients.

          Serve and Enjoy: Transfer the salad to a serving platter or individual bowls. For extra flair, top with a few whole pecans and a sprinkle of extra feta. Serve immediately or let it chill for 10-15 minutes to allow the flavors to meld.

            Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings