Best 2 Butternut Squash And Kale Salad Recipes
Welcome to the delectable world of cooking butternut squash and kale salad! This vibrant and nutritious dish combines the sweet, earthy flavors of roasted butternut squash with the hearty crunch of kale, creating a harmonious blend of textures and flavors. Whether you're a seasoned salad aficionado or just starting to explore the culinary delights of healthy eating, this article will guide you through the process of crafting the perfect butternut squash and kale salad. We'll explore various recipes, offering a range of options to suit different dietary preferences and taste buds. Get ready to embark on a culinary journey that will leave your taste buds dancing and your body feeling nourished and satisfied!
Check out the recipes below so you can choose the best recipe for yourself!
KALE SALAD WITH BUTTERNUT SQUASH, POMEGRANATE, AND PUMPKIN SEEDS
Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds
Provided by Susan Spungen
Categories Salad Butternut Squash Seed Healthy Low Cal Kale Parmesan Kid-Friendly Low Cholesterol Small Plates
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35-40 minutes. Remove garlic and squash from oven and set aside to cool.
- Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add pepitas and cook, stirring occasionally, until about half are golden brown, 2-3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.
- Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.
- In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
- Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.
- Do ahead
- Dressing can be prepared 3 days ahead; cover and chill. Squash and garlic can be roasted, and kale can be sliced 1 day ahead; place separately in airtight containers and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
KALE SALAD WITH BUTTERNUT SQUASH, CRANBERRIES AND PEPITAS
This satisfying autumnal salad from Kathryn Anible, a personal chef in New York, is dressed with a sweet-tart apple cider vinaigrette.
Provided by Tara Parker-Pope
Categories easy, lunch, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Peel the squash, cut in half and scoop out the seeds. Cut the squash into 1/2-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.
- 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.
- 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.
- Divide the squash and kale onto plates and top with the toasted pepitas.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 20 grams, Carbohydrate 39 grams, Fat 25 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 558 milligrams, Sugar 19 grams, TransFat 0 grams
Tips:
- Choose a ripe butternut squash that is firm and heavy for its size. A ripe squash will have a deep orange color and a slightly sweet aroma.
- To peel the butternut squash, use a sharp knife to cut off the top and bottom of the squash. Then, use a vegetable peeler to remove the skin from the squash.
- If you don't have a vegetable peeler, you can also remove the skin from the butternut squash by using a sharp knife to score the skin in a criss-cross pattern. Then, place the squash in a microwave-safe bowl and microwave on high for 2-3 minutes, or until the skin is soft and easy to peel off.
- To roast the butternut squash, preheat your oven to 400 degrees Fahrenheit. Cut the butternut squash into 1-inch cubes and toss with olive oil, salt, and pepper. Spread the squash cubes in a single layer on a baking sheet and roast for 20-25 minutes, or until the squash is tender and slightly caramelized.
- To make the kale salad, simply massage the kale with olive oil and lemon juice until it is tender. Then, add the roasted butternut squash, dried cranberries, and walnuts to the kale and toss to combine.
Conclusion:
This butternut squash and kale salad is a delicious and healthy salad that is perfect for fall. The roasted butternut squash adds a sweet and savory flavor to the salad, while the kale and cranberries provide a crunchy and tart contrast. The walnuts add a nutty flavor and a bit of protein. This salad is also very easy to make, and it can be made ahead of time, making it a great option for busy weeknights.
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