Description
A vibrant and nutritious Butternut Squash Salad featuring roasted butternut squash cubes, fresh baby kale, crunchy walnuts, sweet dried cranberries, and tangy feta cheese, all tossed in a zesty lemon-olive oil dressing. This salad is perfect as a wholesome lunch or a delightful side dish.
Ingredients
Scale
Roasted Butternut Squash
- 1/2 large butternut squash, cut into 1/2-inch cubes (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad
- 5 ounces baby kale
- 1/2 cup walnuts
- 1/2 cup dried cranberries
- 1/4 cup feta cheese, crumbled (plus more for topping)
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Roast the butternut squash: In a large mixing bowl, toss the butternut squash cubes with 2 tablespoons olive oil, Italian seasoning, garlic powder, salt, and black pepper until evenly coated. Spread the cubes in a single layer on a quarter sheet baking pan and roast in the preheated oven for 30 minutes, or until tender. Alternatively, you can roast the squash in an air fryer at 400°F for 12-15 minutes in a single layer.
- Prepare the salad base: In a large serving bowl, combine the baby kale, walnuts, dried cranberries, and crumbled feta cheese.
- Make the dressing: In a small bowl, whisk together 1/4 cup olive oil, lemon juice, salt, and ground black pepper until well emulsified.
- Toss and serve: Drizzle the desired amount of dressing over the salad mixture and toss gently to combine. Add additional crumbled feta cheese on top if desired. Serve the salad immediately for best freshness and flavor.
Notes
- You can substitute walnuts with pecans or almonds for different nutty flavors.
- For a vegan option, omit the feta cheese or use a plant-based cheese alternative.
- Adjust seasoning and dressing quantities to your taste preference.
- If you prefer sweeter roasted squash, sprinkle a little brown sugar or drizzle honey before roasting.
- The salad is best enjoyed freshly made but can be stored covered in the refrigerator for up to 1 day.
