Description
A vibrant and nutritious Butternut Squash Salad featuring roasted butternut squash cubes seasoned with Italian herbs and garlic, combined with fresh baby kale, crunchy walnuts, sweet dried cranberries, and creamy feta cheese. Tossed in a tangy lemon-olive oil dressing, this salad makes a perfect light lunch or side dish rich in flavors and textures.
Ingredients
Scale
Roasted Butternut Squash
- 1/2 large butternut squash, cut into 1/2-inch cubes (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad Mix
- 5 ounces baby kale
- 1/2 cup walnuts
- 1/2 cup dried cranberries
- 1/4 cup feta cheese, crumbled (plus more for topping)
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Roast Butternut Squash: In a large mixing bowl, toss the cubed butternut squash with 2 tablespoons olive oil, Italian seasoning, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread the squash in a single layer on a quarter sheet baking pan and roast for 30 minutes or until tender. Alternatively, you may use an air fryer at 400°F for 12-15 minutes in a single layer.
- Combine Salad Ingredients: In a large serving bowl, mix together the baby kale, walnuts, dried cranberries, and 1/4 cup crumbled feta cheese.
- Prepare Dressing: In a small bowl, whisk together 1/4 cup olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the dressing is well emulsified.
- Toss Salad: Drizzle the desired amount of dressing over the salad mix and toss to coat all ingredients evenly. Top with additional crumbled feta cheese if desired and serve immediately for the best freshness and flavor.
Notes
- You can use an air fryer to roast the butternut squash for a quicker cooking time.
- Adjust the amount of dressing according to your taste preference.
- Adding extra feta on top enhances the creaminess and flavor profile.
- Walnuts can be toasted before adding for extra crunch and aroma.
- This salad is best served immediately to retain the crispness of the baby kale.
