Kale Butternut Squash Salad is a delightful and savory dish that adds a rich twist to your traditional salad. This yummy recipe changes fresh butternut squash into golden-brown cubes that pair perfectly with soft kale, creating a delicious meal for any occasion.
To create this delightful dish, simply roast butternut squash until it caramelizes, then toss it with fresh kale, a touch of olive oil, and a sprinkle of feta cheese for a delicious combination. The result is a flavorful and beautiful meal that’s sure to be loved by everyone.
Perfect for dinner parties, family meals, or a cozy night in, Kale Butternut Squash Salad is easy to make and offers a unique flavor. Each bite has a blend of sweet and savory goodness from the caramelized squash and the hearty texture of kale. Taste the deliciousness of Kale Butternut Squash Salad and bring a new touch of flavor to your recipe book.
Kale Butternut Squash Salad
Ingredients
Dressing
- Freshly ground pepper
- ¼ cup extra virgin olive oil
- Kosher salt
- 2½ tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp za’atar
Finish
- 2 tbsp pepitas
- 2 oz  goat cheese
Farro
- 1 tsp salt
- 1½ cup farro
Roasted Vegetables
- 2 tsp minced fresh rosemary
- 1 medium butternut squash
- Freshly ground black pepper
- 4 cups finely chopped kale
- 1 large red onion, diced
- 1 tsp Kosher salt
- 3 large garlic cloves, peeled
- 1 tsp dried or fresh thyme leaves
- 1 tsp Aleppo pepper
- ¼ cup extra virgin olive oil, divided
Instructions
- Preheat oven to 425°F. Peel and dice the squash into 1-inch cubes, discarding the seeds and peel.
- On a large sheet pan, toss squash, onion, and garlic cloves with 3 tablespoons of olive oil, rosemary. Aleppo pepper, thyme, salt, and pepper.
- Roast for 30 minutes, stirring halfway through.
- While vegetables roast, rinse farro and add it to a medium saucepan with 4 cups of water and 1 teaspoon kosher salt.
- Bring to a boil, skim off foam, reduce heat, and simmer for 25-30 minutes until tender.
- Drain and transfer to a large serving bowl.
- In the same pot, add 2 tablespoons of water and the chopped kale.
- Drizzle with 1 tablespoon of olive oil and a pinch of salt.
- Cook over medium heat, tossing until wilted, 3-5 minutes.
- Cool slightly, then massage kale to tenderize.
- Add to the bowl with farro.
- Remove roasted vegetables from the oven.
- Smash roasted garlic into a paste and mix with ¼ cup olive oil, honey, vinegar, za’atar, salt, and pepper.
- Combine roasted vegetables, farro, and kale. Pour dressing over and toss gently.
- Add crumbled goat cheese and pepitas.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 259.5 kcal |
| Carbohydrates | 23.7 g |
| Protein | 5.1 g |
| Vitamin A | 12643.5 IU |
| Vitamin C | 45.3 mg |
| Iron | 2.3 mg |
| Sugar | 3.8 g |
| Calcium | 135.7 mg |
How Long Can You Store Kale Salad In The Fridge?
Typically, kale salad can be refrigerated for about five to seven days. Proper storage is essential to maintain its crispness and nutrients.
Does Kale Get Mushy When Dressed?
No, kale does not get soggy after adding dressing. One of kale’s advantages is that it remains crunchy and delicious, even if prepared up to an hour before serving.
How Can You Tell If Kale Has Spoiled?
Signs that kale has gone bad include discoloration, wilting, or mushiness.