Warm Kale + Butternut Squash Salad with Maple Balsamic Vinaigrette

Warm Kale + Butternut Squash Salad with Maple Balsamic Vinaigrette ~ It is slowly starting to cool down in Texas and that means it’s time to start getting out the boots and sweaters (yay!) and firing up the oven for cozier dishes. The farmers market produce is also turning into more hearty fare with things such as wintery greens, winter squashes, and potatoes –– It’s officially roasting season. With the roasting season comes the start of the holidays and all of the chaos that comes with it so, now more than ever, we need easy recipes that are somewhat balancing to all of that pie we are about to consume. I have made this salad at least three times in the last week for various outings and have gotten several requests to share the dish. Imagine this delicious warm salad at your holiday feast, company potluck, or get together? Loaded with flavor and lots of festive colors this Warm Kale + Butternut Squash Salad with Maple Balsamic Vinaigrette is sure to please. You could even make this ahead of time or serve it room temperature to check one item off of you growing todo list.

                       This starts with a simple roasting of butternut squash and onions. 

Print Recipe

Warm Kale + Butternut Squash Salad with Maple Balsamic Vinaigrette

Prep Time

10-15 Minutes

Cook Time

25-35 Minutes

Servings

Servings

Ingredients

• 8 Cups loosely packed kale Chopped
• 1 Large butternut squash peeled, seeded, and chopped into small cubes -- about 4 cups
• 1 Medium red onion peeled and chopped
• 1 Cup cotija or feta cheese crumbled
• 1 Cup dried cranberries
• 1 Cup candied pecans
• 1 Cup croutons optional
• 4 Tablespoons olive oil divided
• 1 Teaspoon garlic peeled and minced
• 3 Tablespoons maple syrup
• 2 Tablespoons balsamic vinegar
• 1/2 Teaspoon kosher salt
• 1/2 Teaspoon ground black pepper

Prep Time 10-15 Minutes Cook Time 25-35 Minutes Servings Servings Ingredients 8 Cups loosely packed kale Chopped 1 Large butternut squash peeled, seeded, and chopped into small cubes -- about 4 cups 1 Medium red onion peeled and chopped 1 Cup cotija or feta cheese crumbled 1 Cup dried cranberries 1 Cup candied pecans 1 Cup croutons optional 4 Tablespoons olive oil divided 1 Teaspoon garlic peeled and minced 3 Tablespoons maple syrup 2 Tablespoons balsamic vinegar 1/2 Teaspoon kosher salt 1/2 Teaspoon ground black pepper

Instructions

1. Preheat oven to 350 degrees. Place chopped butternut squash and onions onto a cookie sheet. Drizzle with 2 Tablespoons of olive oil and using a spoon or your hands gently stir together until everything is lightly coated. Once coated place into the oven and roast for 20-25 minutes or until fork tender. Once tender remove from the oven and set aside.
2. Place a large pan over medium high heat. Add remaining olive oil and minced garlic. Heat for 30 seconds then add in kale. Top kale with the roasted butternut squash mixture and drizzle in the maple syrup and balsamic vinegar. Gently stir it all together until the kale is well coated and slightly wilted about 3-5 minutes. Sprinkle with salt and pepper and give a final stir. Remove from heat and place onto a serving dish. Next, sprinkle over the cranberries, pecans, croutons and cheese. Then serve.