Roasted Butternut Squash and Kale Salad with Maple Dijon Vinaigrette

This Roasted Butternut Squash and Kale Salad with Maple Dijon Vinaigrette is a delicious and nutritious meal that is sure to be a hit with everyone. It’s packed with flavor and nutrition, and is ready in just 35 minutes!

Cooking Equipment:

Baking sheet Small bowl Large bowl Whisk

Preparation Time:

10

Cooking Time:

Total Time:

35

Cuisine:

American

Keywords:

Keywords:

Roasted Butternut Squash, Kale, Maple Dijon Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

1/2 butternut squash, peeled and cubed
1/2 bunch of kale, chopped
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Salt and pepper to taste

Cooking Instructions:

Preheat oven to 400°F (200°C).
Place the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper.
Roast in the oven for 20-25 minutes, or until the squash is tender and lightly browned.
Meanwhile, in a small bowl, whisk together the remaining olive oil, maple syrup, Dijon mustard, and apple cider vinegar.
In a large bowl, combine the roasted butternut squash and chopped kale.
Drizzle the vinaigrette over the salad and toss to combine.
Serve immediately.

Nutrition:

Calories: 250, Fat: 10g, Carbohydrates: 30g, Protein: 5g

This Roasted Butternut Squash and Kale Salad with Maple Dijon Vinaigrette is a delicious and nutritious meal that is sure to be a hit with everyone. It’s packed with flavor and nutrition, and is ready in just 35 minutes!

Rating:

3

Did You Know?

Chicago-style deep dish pizza is known for its thick crust and generous amount of cheese and toppings.