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Cozy Roasted Butternut Squash and Kale Salad: Easy & Healthy

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A warm, hearty salad featuring caramelized roasted butternut squash, crispy kale, crunchy pepitas, and dried cranberries, all tossed in a creamy maple-tahini dressing. Perfect for a cozy meal that’s both wholesome and indulgent.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds / 900g – 1.4 kg), peeled, seeded, and cubed into 1-inch pieces
  • 1 large bunch of curly kale (about 10–12 ounces / 280-340g), stems removed and torn into bite-sized pieces
  • 3 tablespoons (45 ml) olive oil, divided
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, freshly ground
  • ½ cup (60g) raw pepitas (pumpkin seeds)
  • ⅓ cup (50g) dried cranberries
  • ¼ cup (30g) crumbled feta cheese (optional)
  • ¼ cup (60 ml) tahini
  • 2 tablespoons (30 ml) maple syrup
  • 2 tablespoons (30 ml) apple cider vinegar
  • 2 tablespoons (30 ml) warm water, plus more as needed
  • 1 small clove garlic, minced
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prep the butternut squash: Cut off the top and bottom, peel with a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. On a large baking sheet, toss the cubed squash with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until fork-tender and caramelized.
  4. While squash roasts, wash and dry the kale thoroughly. Remove stems and tear leaves into bite-sized pieces (about 2-inch chunks).
  5. In a large mixing bowl, add the torn kale and remaining 1 tablespoon olive oil. Massage the oil into the leaves for about 2 minutes until they turn a deeper green and become tender.
  6. In a small dry skillet over medium heat, toast the pepitas for 2-3 minutes, shaking frequently, until fragrant and lightly browned. Transfer to a bowl to cool.
  7. Make the dressing: In a small bowl or jar, combine tahini, maple syrup, apple cider vinegar, warm water, minced garlic, and ¼ teaspoon salt. Whisk or shake until smooth and creamy. Add more warm water if needed to reach a pourable consistency.
  8. Once squash is done, remove baking sheet from oven. Push squash to one side and add the massaged kale to the other side, spreading it out. Return to oven and roast for 5-7 minutes, until kale is crispy at the edges but still slightly chewy in the center.
  9. Transfer roasted squash and kale to a large serving bowl. Add toasted pepitas and dried cranberries. Drizzle desired amount of dressing over the top and toss gently to combine.
  10. If using, sprinkle crumbled feta cheese over the top. Serve immediately while vegetables are still warm.

Notes

Massaging the kale is crucial for tenderness. Dry kale thoroughly before roasting to ensure crispiness. For best results, roast vegetables in a single layer without overcrowding. The dressing can be made ahead and stored in the fridge for up to a week. Store leftovers separately from dressing; reheat in a 350°F oven for 5-7 minutes to revive crispiness.

Nutrition

Keywords: roasted butternut squash, kale salad, healthy salad, fall salad, winter salad, maple tahini dressing, vegetarian, gluten-free

Find it online: https://forkifyfun.com/cozy-roasted-butternut-squash-and-kale-salad-easy-and-healthy/