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Autumn Butternut Squash and Kale Salad with Mustard Maple Vinaigrette

Author: Taylor Ellingson

Ingredients

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
  • ½ teaspoon salt

For the dressing:

  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

For the salad:

  • 6-8 cups chopped curly kale about one very large bunch
  • 4 ounces crumbled goat cheese
  • ⅓ cup pepitas
  • ⅓ cup dried cherries

Instructions

  • 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.