Kale & Roasted Butternut Squash Salad W/Goat Cheese & Maple Dressing

Name: Kale & Roasted Butternut Squash Salad W/Goat Cheese & Maple Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: ▢ 4 cups cubed butternut squash (about 2-2.5lbs butternut squash); ▢ 2 1/2 tbsp. extra virgin olive oil, divided; ▢ 1/4 tsp. fine sea salt; ▢ 1/4 tsp. garlic powder; ▢ 1/8 tsp. pepper; ▢ 1/2 cup pumpkin seeds (also known as pepitas); ▢ 8 cups lightly packed torn kale leaves (from curly kale); ▢ 1 large sweet apple, chopped (or 2 small apples); ▢ 1/3 cup diced red onion; ▢ 4 oz goat cheese crumbles; ▢ 1/4 cup extra virgin olive oil; ▢ 2 tbsp. apple cider vinegar; ▢ 3 tbsp. pure maple syrup; ▢ 2 tbsp. fresh lemon juice; ▢ 1/2 tsp. fine sea salt (+ more to taste); ▢ 3/4 tsp. ground mustard (optional)

by Clean Plate Mama

8 servings

45 min

This kale and butternut squash salad screams all things fall with the apples, crunchy pumpkin seeds, creamy goat cheese, and the most delicious maple vinaigrette. Nutrient packed and a flavorful salad that everyone will love.

There is so much goodness in this bowl! It's festive and perfect for fall. Packed with nutrients thanks to the kale, butternut squash, and pumpkin seeds. And the maple vinaigrette add the perfect touch of sweetness and flavor to the overall dish. Both gluten free and vegetarian.

And if you love fall food as much as I do, be sure to check out my Gluten-free Apple Crisp and Gluten-free Pumpkin Chocolate Chip Bread.

Enjoy!

kale roasted butternut squash salad w goat cheese

Kale & Roasted Butternut Squash Salad W/Goat Cheese & Maple Dressing

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Recipe details

Yield 8 servings
Time spent: Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min

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% Daily value

Ingredients

For the Salad

▢ 4 cups cubed butternut squash (about 2-2.5lbs butternut squash)
▢ 2 1/2 tbsp. extra virgin olive oil, divided
▢ 1/4 tsp. fine sea salt
▢ 1/4 tsp. garlic powder
▢ 1/8 tsp. pepper
▢ 1/2 cup pumpkin seeds (also known as pepitas)
▢ 8 cups lightly packed torn kale leaves (from curly kale)
▢ 1 large sweet apple, chopped (or 2 small apples)
▢ 1/3 cup diced red onion
▢ 4 oz goat cheese crumbles

For the Dressing

▢ 1/4 cup extra virgin olive oil
▢ 2 tbsp. apple cider vinegar
▢ 3 tbsp. pure maple syrup
▢ 2 tbsp. fresh lemon juice
▢ 1/2 tsp. fine sea salt (+ more to taste)
▢ 3/4 tsp. ground mustard (optional)

Instructions

Preheat oven to 425 and line a baking sheet with parchment paper.
Toss cubed butternut squash with ½ tbsp. extra-virgin olive oil, salt, and pepper. Evenly spread out squash on your prepared baking sheet.
Bake squash for 25-30 minutes, stirring half way through, or until squash can easily be pierced with a fork and is golden brown.
While the squash is cooking, roast the pumpkin seeds, make the dressing, and prepare the kale. - Heat a cast iron skillet, or frying pan, over medium heat. Add the pumpkin seeds and drizzle lightly with extra-virgin olive oil. Stir frequently for 3-4 minutes, or until about half of the pumpkin seeds are lightly browned and toasted. Sprinkle with fine sea salt and set aside. - Place the torn kale leaves in a large bowl and drizzle with 2 tbsp. of extra-virgin olive oil. Using both your hands to massage the oil into the kale until all kale leaves are coated. Set aside. - Prepare the dressing by adding all dressing ingredients to a small mason jar, cover, and shake until mixed. You can also whisk all ingredients together in a small bowl.
Once the squash is cooked let it cool slightly and then assemble the salad. Add kale to a large shallow salad bowl or serving tray. Add butternut squash, apples, onions, and pumpkin seeds. Toss lightly and then sprinkle with goat cheese crumbles and drizzle dressing over salad.
Serve and enjoy!

Tips

It's best if your butternut squash is cut into ½"-¾" cubes.
When removing the kale leaves from the thick inner stems, tear the kale into bit sized pieces. I also recommend chopping the apple and onions on the smaller side.
If using baby kale, you do NOT need to massage the kale first.
The ground mustard is optional for the dressing. It tastes great without, but does add a little something to the end product if you have some around.
When preparing this salad, a large shallow bowl or large plate works best. It keeps the toppings evenly distributed and keeps them from weighing down the kale.

Comments

Lenora on Oct 25, 2021

Do you peel the squash?

1 Reply
- See 1 previous
- Virginia Leonard on Oct 26, 2021
  
  Yes
  
  Like
- Clean Plate Mama on Oct 26, 2021
  
  Yes, there is more detailed instructions in my full recipe post here: Kale & Roasted Butternut Squash Salad w/ Goat Cheese (+ maple vinaigrette) - Clean Plate Mama
  
  1
Tina Solar Maben on Oct 25, 2021

Looks and sounds delicious! Definitely going to try this one! TY

Like Reply
- Clean Plate Mama on Oct 26, 2021
  
  Thanks! Please let me know what you think of it... enjoy!
  
  Like

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