Description
A warm salad featuring kale, roasted squash, and a tangy cranberry vinaigrette.
Ingredients
Scale
- 4 cups kale, chopped
- 2 cups butternut squash, diced
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup cranberry juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes.
- In a large bowl, combine kale and dried cranberries.
- In a small bowl, whisk together balsamic vinegar and cranberry juice.
- Once squash is done, add it to the kale mixture.
- Drizzle the vinaigrette over the salad and toss to combine.
- Top with chopped walnuts before serving.
Notes
- Feel free to add grilled chicken for extra protein.
- Use fresh cranberries if available for a unique flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Warm Kale and Roasted Squash Salad with Cranberry Vinaigrette