Description
Autumn Kale Salad with Maple Balsamic is a vibrant and nutritious dish that captures the essence of fall. Featuring crisp kale, roasted butternut squash, creamy feta, crunchy nuts, and sweet dried cranberries, this salad is drizzled with a luscious maple balsamic dressing. It’s perfect for holiday feasts or as a wholesome main dish for cozy dinners. Impress your family and guests with this delightful blend of flavors and textures!
Ingredients
Scale
- 4 cups fresh kale, chopped
- 2 cups butternut squash, cubed
- 1/2 cup crumbled feta cheese
- 1/2 cup pecans or walnuts, toasted
- 1/3 cup dried cranberries
- 3 tbsp pure maple syrup
- 3 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper; spread on a parchment-lined baking sheet.
- Roast squash for 25-30 minutes until tender and caramelized.
- While roasting, whisk together maple syrup, balsamic vinegar, olive oil, salt, and pepper in a bowl to make the dressing.
- In a large bowl, massage chopped kale with some dressing until well-coated.
- Add roasted squash (once slightly cooled), feta cheese, nuts, and cranberries to the kale; toss gently.
- Serve immediately or let sit briefly for flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 10g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Customize this salad by adding seasonal fruits like sliced apples or pears for extra sweetness. Store leftovers in an airtight container in the fridge for up to three days; keep dressing separate until ready to serve.