It’s fall!! That means time for everything squash and pumpkin spice! This colorful salad has been a hit lately in our apartment. On average, I have been making this salad at least one to two times a week just because it is so easy and delicious. While I do not use the kale stems in this recipe, I save them to add to scrambled eggs or an added crunch to my sautéed greens for another meal. Switching up between pumpkin seeds and sunflower seeds is another fun way to make this salad new and exciting without feeling too repetitive each week (if you are a creature of habit like me :)).
How have you been using squash in your meals?
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Bon Appetit!
Ingredients
Butternut Squash:
1 butternut squash cubed
1 tsp garlic powder
1 tsp chili powder
1 tsp pumpkin spice or cinnamon
2 tbsp olive oil
Vinaigrette:
1/2 cup olive oil
1/2 cup red wine vinegar
1 tbsp dijon mustard
1/2 shallot, finely chopped
Cracked pepper to taste
Kale:
1 bunch of kale
1 tbsp olive oil
1 wedge of lemon
Toppings:
1/4 cup sunflower seeds or pumpkin seeds (toasted)
1/4 cup dried cherries
Instructions
Step 1:
Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper. Peel and cube the butternut squash. Place into a medium-size bowl. Drizzle 2 tbsp of olive oil and sprinkle the garlic powder, chili powder, and pumpkin spice onto the butternut squash. Mix until well coated. Pour the butternut squash on the baking sheet and cook for 20-25 minutes or until golden brown.
Step 2:
While the butternut squash is roast, take each kale leaf and in an upwards motion, drag your hand to remove the kale from the stem. Tear the kale into pieces in a serving bowl. Massage the kale with 1 tbsp of olive oil and 1 wedge of lemon. Set aside.
Step 3:
Finely chop the shallot and set it to the side. In a blender, add the red wine, 1/2 cup of olive oil, mustard, and cracked pepper. Blend until well combined. After blended, add the chopped shallots.
Step 4:
Assemble the salad. Sprinkle the butternut squash, sunflower or pumpkin seeds, and dried cherries on top. Add about 1/2 of the dressing to the salad and serve.
Notes
The red wine vinegarette will make more than needed. It will stay fresh in the fridge for other meals. I like to use the individual smoothie cup attachment that comes with our Ninja for making the dressing.
