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Fall Butternut Squash Salad

Fall butternut squash salad over a bed of kale with cheese, pomegranate seeds and an apple cider vinegar dressing.
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Celebrate fall with this delicious and beautiful butternut squash salad! Made with roasted butternut squash, kale, pomegranate seeds, candied pecans, feta cheese in a delicious apple cider vinegar dressing this recipe makes the perfect fall salad or Thanksgiving side!

Ingredients

Scale
  • 2 lb butternut squash, peeled and cubed
  • 2 tbsp olive oil, divided
  • pinch of salt
  • 8 cups raw kale, stemmed and chopped
  • 1/2 cup pomegranate seeds
  • 1/4 cup dried cranberries 
  • 1/2 cup candied pecans (I use store-bought)
  • 1/2 cup crumbled feta cheese 

For the Apple Cider Vinaigrette:

  • 1/4 cup olive oil
  • 3 tbsp apple cider vinegar 
  • 2 tsp Dijon Mustard 
  • 1 small shallot, finely minced
  • 1 tbsp fresh lemon juice 
  • 1 tbsp maple syrup 

Instructions

  1. Preheat oven to 425 degrees F. and line a baking sheet with parchment paper.
  2. Spread butternut squash onto baking sheet and drizzle with 1 tbsp of olive oil and a pinch of salt.
  3. Roast for 30 minutes, flipping halfway through. Or until outside is lightly browned and inside it tender.
  4. In a large salad bowl add your kale and top with remaining 1 tbsp of olive oil. Use your hands to massage olive oil into kale for 3-5 minutes or until kale is slightly wilted.
  5. Top salad with pomegranate seeds, dried cranberries, candied pecans, and feta cheese. Add butternut squash once finished roasting.
  6. In a bowl or mason jar whisk together all apple cider vinaigrette ingredients.
  7. Add desired amount of dressing to salad and toss to combine.
  8. See instructions above for storage.

Find it online: https://www.thehealthymaven.com/butternut-squash-salad/