Cozy Kale and Butternut Squash Salad – Perfect for the holidays or super easy to pack for your fall lunches!
This recipe is currently my favorite salad. What is amazing about kale salads is that you can make it on Sunday and include the dressing and it will stay fresh (not wilted or soggy) ALL week. It is a delicious salad to have in your fridge at all times really, lunch, side salad for dinner or even sautéing it with some scrambled eggs for breakfast.
- 4 cups Kale, shredded
- 2 cups Butternut Squash
- 1/4 cup Roasted Pumpkin Seeds
- 1/3 cup Extra Virgin Olive Oil
- 2 tbsp. Dijon Mustard
- 2 tbsp. honey or maple syrup
- 1 tbsp. Lemon Juice
- Salt & Pepper to taste
- Optional* goat cheese
For the butternut squash, you are going to want these cubed in 1 inch pieces but here is a huge heads up: cutting butternut squash is a challenge and I had to ask my husband to do it for me. It was so much of a challenge that I suggest going to the precut produce section at Whole Foods and picking up the squash there. It is only around $4, perfectly cut and completely worth it. Roast squash at 425 until it starts to golden and become softer. It takes about 20-25 minutes for me but it definitely depends on how big your pieces are.
When the squash is cooking, prepare your dressing. Combine olive oil, mustard, honey, lemon juice, salt and pepper. Mix well with a whisk. For this recipe, I only used half of the dressing. It coated exactly like I liked it so I suggest just using half and if you want to use more than feel free. Since I only used half, I have the dressing ready for my salad for the next week.
Put the kale in a huge bowl and massage the leaves with a drizzle of olive oil, salt and pepper for about 1 minute. The kale should turn bright green. When the squash is done put directly on top. It is actually perfect that it is still hot. Then top with pumpkins seeds and toss with the dressing.
Kristel tip: When I have it for lunch, I cook up some chicken sausage and toss it in the salad which makes it extra tasty and filling for lunch time.
Thank you Fresh Fit Kitchen for sharing!