Kale Butternut Squash Salad
Kale Butternut Squash Salad combines tender roasted butternut squash with fresh kale, creating a delightful mix of textures. Tossed with a tangy vinaigrette and topped with cranberries and toasted nuts, it's a perfect, nutrient-packed dish for any occasion.
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.