This recipe for a delicious and healthy Butternut Squash and Kale Salad is easy to make and perfect for a light lunch or dinner. Here’s what you’ll need:
Ingredients:
1 medium butternut squash (about 2 lb.), peeled, seeded, and cut into 1″ pieces (about 6 cups)
2 tbsp. plus 2 tsp. extra-virgin olive oil
1 tsp. kosher salt, divided, plus more to taste
1/4 tsp. freshly ground black pepper
2 tbsp. balsamic vinegar
2 tsp. maple syrup
1 tsp. Dijon mustard
1 bunch of curly kale, stems removed, leaves roughly chopped (about 6 packed cups)
1/4 c. dried cranberries
2 tbsp. raw pumpkin seeds (pepitas)
2 oz. goat cheese
Instructions:
Preheat your air fryer to 400°F.
In a large bowl, toss the butternut squash with 2 teaspoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Transfer the squash to the air fryer basket and cook, shaking the basket or tossing the squash a few times, until it’s tender and golden, about 15 minutes.
In the meantime, in the same bowl you used for the squash, whisk together the balsamic vinegar, maple syrup, Dijon mustard, 1/2 teaspoon of salt, and remaining 2 tablespoons of olive oil. Add the kale to the bowl and massage it into the dressing to soften it.
Once the squash is done, transfer it to the bowl with the kale. Add the dried cranberries and pumpkin seeds and toss everything together to combine. Season the salad with more salt and pepper to taste.
Finally, crumble the goat cheese over the top of the salad and gently toss everything together one more time.
Serve the butternut squash and kale salad immediately and enjoy!
Conclusion:
This Butternut Squash and Kale Salad is a flavorful and healthy option for any meal. The combination of roasted butternut squash, massaged kale, and tangy balsamic dressing is a perfect balance of sweet and savory. Try this recipe today and enjoy a delicious and satisfying salad!