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butternut-squash-kale-salad-recipe

Butternut Squash Kale Salad

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 large Butternut squash peeled and cubed
  • 2 tablespoon Olive oil
  • 1 bunch Kale stems removed, chopped
  • ½ cup Dried cranberries
  • ¼ cup Pumpkin seeds toasted
  • ¼ cup Feta cheese crumbled
  • 1 tablespoon Lemon juice freshly squeezed
  • 1 teaspoon Salt to taste
  • ½ teaspoon Black pepper freshly ground

Instructions 

  1. Preheat the oven to 400°F (200°C).
  2. Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet.
  3. Roast the squash in the preheated oven for 25-30 minutes, until tender and slightly caramelized. Let it cool.
  4. In a large mixing bowl, combine the chopped kale, remaining olive oil, and lemon juice. Massage the kale with your hands until it softens.
  5. Add the roasted butternut squash, dried cranberries, pumpkin seeds, and crumbled feta to the bowl. Toss to combine.
  6. Season with additional salt and pepper to taste. Serve immediately or refrigerate for later.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 400mg | Potassium: 700mg | Fiber: 5g | Sugar: 10g | Vitamin A: 10000IU | Vitamin C: 80mg | Calcium: 150mg | Iron: 2mg

Keywords

Gluten-Free
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