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butternut squash salad with kale in a white bowl
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5 from 1 rating

Butternut Squash Salad

from kristineskitchenblog.com
This Butternut Squash Salad is packed with flavor in every bite! Candied walnuts, pomegranate seeds, creamy goat cheese and roasted butternut squash make this colorful salad a favorite. Perfect for a holiday side dish or anytime!
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Servings: 6 servings
Calories: 383kcal

Ingredients

For the butternut squash:

  • 4 cups butternut squash peeled, seeded and cut into ½-inch pieces, 1 small squash
  • 1 tablespoon olive oil
  • salt and pepper

For the candied walnuts:

  • 1 tablespoon unsalted butter
  • 2 tablespoons honey
  • ¼ teaspoon cinnamon
  • 1 pinch cayenne pepper
  • 1 pinch salt
  • 1 cup walnuts

For the maple vinaigrette:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • teaspoon salt
  • teaspoon black pepper

For the salad:

  • 6 cups chopped kale
  • ½ cup pomegranate seeds
  • 4 ounces goat cheese

Instructions

Roast the butternut squash:

  • Preheat oven to 425° F. Place the squash on a rimmed baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine. Roast squash for about 30 minutes, gently stirring every 10 minutes until tender. Remove from oven and let cool.

Make the candied walnuts:

  • Place butter in a small nonstick skillet and melt over low heat. Whisk in the honey, cinnamon, cayenne and salt. Add the walnuts and increase the heat to medium-low. Cook, stirring, for about 5 minutes until nuts are caramelized and lightly toasted. Remove from heat and let cool.

Make the maple vinaigrette:

  • Combine all dressing ingredients in a bowl and whisk together well. (Or combine in a mason jar and shake with the lid on to mix.)

Assemble the salad:

  • Place the washed, chopped kale in a large bowl. Pour the dressing over the kale and toss to combine. Add the roasted butternut squash, pomegranate seeds, goat cheese and candied walnuts. Toss gently. Serve.

Notes

  • Salad can be served immediately or the individual components can be made up to 2 days ahead and then put together right before serving. To make ahead, roast the squash, prepare the candied walnuts, make the dressing and wash the kale. Store these components in separate airtight containers in the refrigerator for up to 2 days.
  • After assembling the salad, the kale will stay fresh in the dressing for 1-2 days, and it will soften over time once dressed.

Nutrition

Serving: 1/6 recipe | Calories: 383kcal | Carbohydrates: 32g | Protein: 11g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 156mg | Potassium: 805mg | Fiber: 4g | Sugar: 14g | Vitamin A: 16879IU | Vitamin C: 102mg | Calcium: 202mg | Iron: 3mg
Nutrition information is only an estimate.
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