Massaged kale salad topped with roasted butternut squash, pecans, and apples paired with a flavorful balsamic dressing. It utilizes savory winter vegetables and rich flavors that are perfect for chilly weather.
2.5 cups cubed butternut squash
1 teaspoon sea salt
2 tablespoons + 2 teaspoons olive oil, divided
6 cups kale, ribs removed and chopped
½ cup chopped pecans
1 apple, cored and sliced
2.5 ounces goat cheese (optional)
¼ cup balsamic vinegar
¼ cup olive oil
1 tablespoon dijon mustard
1 garlic clove, minced
½ teaspoon sea salt
¼ teaspoon ground black pepper
- Preheat oven to 400 and line a baking sheet with parchment paper. Slice the butternut into 1-2-inch cubes and toss with 2 tablespoons olive oil and salt. Roast for 25-30 minutes or until softened and caramelized.
- Add all of the dressing ingredients to a jar with a lid and shake to combine. Set aside
- In a large bowl add the chopped kale and drizzle with the remaining two teaspoons of olive oil and massage the leaves until tender and softened. Approximately 1-2 minutes.
- Add the pecans, roasted butternut, sliced apples and goat cheese to the massaged kale and toss to combine. Top with desired amount of balsamic vinaigrette and serve immediately.
- Serving Size: 4
Keywords: kale and roasted butternut squash salad, roasted butternut squash salad, kale and butternut salad, massaged kale salad with butternut, kale salad with balsamic,