Kale & Roasted Butternut Squash Salad
Fresh, colourful, and packed with seasonal flavour, this Kale & Roasted Butternut Squash Salad is a nourishing blend of sweet, savoury, and crunchy textures. Tender roasted butternut squash is tossed with hearty kale massaged in a simple maple apple cider vinaigrette, then topped with juicy pomegranate, crunchy almonds, and optional crumbled feta. Perfect as a light lunch, wholesome side dish, or make-ahead salad for gatherings!
Ingredients
1 small butternut squash, cubed
1 bunch kale, chopped
¼ cup pomegranate arils
¼ cup sliced or chopped almonds
¼ cup feta, crumbled (optional)
Dressing
2 tbsp olive oil
1 tbsp maple syrup
1 tbsp apple cider vinegar
Salt & pepper
Directions
Roast squash at 400°F for 25–30 minutes, until tender.
Whisk together dressing ingredients and massage into kale.
Toss with roasted squash, pomegranate arils, almonds, and feta.
Serve and enjoy!
