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Fall Butternut Squash Salad

Butternut squash kale spinach salad

This roasted butternut squash kale and spinach salad with pomegranate, feta, and a maple dijon dressing is so pretty and and perfect for fall. (gluten-free, vegetarian)

Scale

Ingredients

Instructions

  1. Preheat oven to 400° F. Line a baking sheet with parchment or a silicone baking mat.
  2. Toss butternut squash cubes in 2 tsp olive oil, salt and pepper. Spread evenly over baking sheet and roast for about 30 minutes or until golden and cooked through, stirring halfway through.
  3. Turn oven down to 350° F. Using the same baking sheet, toss butternut squash seeds in 1/2 tsp oil, salt and pepper. Roast until golden, about 10-15 minutes, stirring halfway through.
  4. Place kale in a large bowl and drizzle with remaining 1/2 tsp olive oil and sprinkle with a pinch of salt. Use your hands to gently massage the kale until softened and shiny, 1-2 minutes.
  5. Add spinach, onion, pomegranate, feta, butternut squash, and toasted seeds to the bowl. Drizzle with desired amount of dressing. Toss lightly to combine and serve.

Notes

Keywords: butternut squash kale salad, kale spinach salad with butternut squash and pomegranate, fall roasted butternut squash salad

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