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.
This salad was beautiful, I microwaved the butternut squash for 4 minutes , easy then to peel the skin and then baked for 20 minutes, perfect. The dressing was too thin so I added half a spoon of Dijon mustard, instead of cider I squeezed the juice of one orange. Came out good. The dressing is too much so next time I will add half of what I added today. Rest followed the recipe using baby kale and the moon shaped squash slices looked beautiful. Will make it again, nice fal salad.
This salad exudes the crispness, warmth, aromas and tastes of autumn. Made some substitutions with what we had, and it turned out fall-tastic: 1. Baby arugula instead of kale. 2. Fresh-squeeze OJ instead of apple cider. Also: 3. Cut up a sweet potato to roast with the squash, sprinkling both with cinnamon (baking at 425 for 25 minutes in our old oven).
Delicious!
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