Description
A vibrant and nutritious Autumn Kale Salad that celebrates the flavors of fall with kale, roasted butternut squash, pomegranate seeds, walnuts, and feta cheese.
Ingredients
- Fresh kale: 1 bunch, washed and torn into bite-sized pieces
- Butternut squash: 1 medium, peeled and diced into 1-inch cubes
- Olive oil: 3 tablespoons
- Apple cider vinegar: 2 tablespoons
- Salt: 1 teaspoon, or to taste
- Pepper: 1/2 teaspoon, or to taste
- Pomegranate seeds: 1 cup, fresh
- Toasted walnuts: 1/2 cup, roughly chopped
- Feta cheese: 1/2 cup, crumbled
Instructions
- Wash the kale leaves thoroughly and tear them into bite-sized pieces. Place in a large salad bowl.
- Drizzle 1 tablespoon of olive oil over the kale and sprinkle with a pinch of salt. Massage the kale for 2-3 minutes until tender.
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway through.
- In a small bowl, combine 2 tablespoons of apple cider vinegar with the remaining 1 tablespoon of olive oil. Whisk until well combined.
- Once the butternut squash has cooled, add it to the bowl with the massaged kale. Add pomegranate seeds, toasted walnuts, and crumbled feta cheese.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Notes
- For added protein, consider adding grilled chicken, chickpeas, or quinoa.
- Store the salad components separately from the dressing if preparing in advance to keep the kale fresh.
- Feel free to customize with seasonal fruits like apples or pears for extra sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Autumn Kale Salad, Healthy Salad, Fall Recipes, Kale Salad Recipe