Sometimes I like to start the week off with cookies. Other weeks I say – let’s eat some kale! As you can see, this is a kale kind of a week.
I’ve made this Autumn Butternut Squash and Kale Salad twice in one week already, if that says anything about this salad. It’s good stuff!
Marc also mentioned on the way home tonight from a friend’s house (to which I brought the salad) that he “really liked that salad.” And um, if you know my husband at all, he’s not the type to compliment a SALAD. He’s a burger-loving, queso-dipping, eat-veggies-if-my-wife-makes-me kind of a guy. So to say he really liked a salad says a lot. This salad just screams “fall”! From the perfectly roasted butternut squash and tangy goat cheese to the super simple and super delicious maple mustard vinaigrette, I just love everything about it.
One of my favorite things about kale salads is how well they do as leftovers. Most salads get totally gross from the dressing but kale is tough enough that it doesn’t get wilted by the next day. That said, if you definitely know you won’t be eating it all (this makes a BIG salad – enough to bring to a dinner party!), you don’t have to add dressing to all of the kale.
Make this salad as big or small as you want, and you can have freshly dressed leftovers for days!
Looking for more kale salad recipes? Check these out!
For the butternut squash:
- 1 medium butternut squash peeled, seeds removed, and diced into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 2 cloves garlic
- 1/2 teaspoon salt
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the salad:
- 6-8 cups chopped curly kale about one very large bunch
- 4 ounces crumbled goat cheese
- 1/3 cup pepitas
- 1/3 cup dried cherries
- Preheat oven to 400 degrees F.
- Line baking sheet with foil and grease with cooking spray.
- Toss cubed squash cubes with olive oil, maple syrup, balsamic vinegar, garlic, and salt and lay out on prepared baking sheet.
- Roast in preheated oven for 40 minutes.
- Let cool.
- Make the dressing by coming all dressing ingredients in a lidded jar and shaking until well combined.
- Add kale to a large bowl and drizzle with dressing. Massage the dressing into the kale leaves for about 1 minute, until all kale is covered and slightly softened from the dressing.
- Top kale with squash, goat cheese, pepitas, and cherries.
- Serve and enjoy!
- This salad will keep in the refrigerator about 1-2 days, as kale will not wilt like most softer greens.