Description
A vibrant and nutritious salad featuring roasted autumn squash and fresh kale, perfect for the fall season.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups kale, chopped
- 1/2 cup quinoa, cooked
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
- In a large bowl, combine the chopped kale, cooked quinoa, dried cranberries, and walnuts.
- Add the roasted squash to the salad mixture.
- Drizzle with balsamic vinegar and toss to combine.
- If desired, sprinkle with feta cheese before serving.
Notes
- Feel free to substitute other seasonal vegetables.
- This salad can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Autumn Squash Salad, Kale Salad, Fall Recipes, Healthy Salad