Roasted Butternut Squash and Kale Salad with Maple Vinaigrette

This roasted butternut squash and kale salad with maple vinaigrette is a healthy and flavorful meal that is sure to please. The sweet and savory flavors of the roasted squash and the tangy maple vinaigrette make this salad a perfect lunch or dinner.

Cooking Equipment:

Baking sheet Large bowl Measuring cups and spoons

Preparation Time:

10

Cooking Time:

Total Time:

35

Cuisine:

American

Keywords:

Keywords:

Roasted Butternut Squash, Kale, Maple Vinaigrette, Salad, Healthy, Lunch, Dinner

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

1/2 butternut squash, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups kale, chopped
1/4 cup walnuts, chopped
1/4 cup dried cranberries
1/4 cup maple vinaigrette

Cooking Instructions:

Preheat oven to 400°F.
Place cubed butternut squash on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
Roast in preheated oven for 25 minutes, stirring once halfway through.
In a large bowl, combine kale, walnuts, cranberries, and roasted butternut squash.
Drizzle with maple vinaigrette and toss to combine.

Nutrition:

Calories: 250, Fat: 10g, Protein: 5g, Carbs: 35g

This roasted butternut squash and kale salad with maple vinaigrette is a healthy and flavorful meal that is sure to please. The sweet and savory flavors of the roasted squash and the tangy maple vinaigrette make this salad a perfect lunch or dinner.

Rating:

2

Did You Know?

The chocolate chip cookie, which was invented by Ruth Wakefield in Massachusetts in the 1930s, is one of America’s most beloved cookies.