Imagine a bowl filled to the brim with vibrant, roasted butternut squash, perfectly caramelized and drizzled with a cinnamon glaze that dances between sweet and savory. Now toss in some kale, fresh and crisp, adding a delightful crunch that pairs beautifully with the warm, sweet squash. This Cinnamon Roasted Butternut Squash & Kale Salad is not just a dish; it’s an experience that envelops your senses and makes your taste buds sing!
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>How to Make Cinnamon Roasted Butternut Squash & Kale Salad</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen butternut squash?
- What can I add for extra protein?
- How do I make this salad vegan?
- 📖 Recipe Card
Every bite offers an explosion of flavors—earthy, nutty, and just the right amount of sweetness. Perfect for cozy autumn evenings or as a festive side dish for holiday gatherings, this salad promises to impress even the pickiest eaters at your table. Get ready to fall in love with this flavorful blend that feels like a warm hug on a chilly day!
Why You'll Love This Recipe
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- <p>This delicious salad is quick to prepare, making weeknight cooking a breeze
- Each bite is packed with sweet, spicy flavors while looking stunning on the plate
- Enjoy its versatility as a side or main course any time of year
- The combination of textures—from tender squash to crunchy kale—will keep your taste buds entertained! </p>
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I remember the first time I made this salad; my friends were skeptical about kale. After one bite, their eyes widened in disbelief as they devoured the entire bowl. Who knew kale could be so appealing?
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Butternut Squash: Choose firm squash with smooth skin for optimal sweetness and flavor; they should feel heavy for their size.
Kale: Opt for fresh, dark green kale leaves; lacinato or curly varieties both work wonders here.
Cinnamon: Use ground cinnamon for warmth; it adds a delightful sweetness that complements the roasted squash perfectly.
Olive Oil: High-quality extra virgin olive oil enhances flavor; drizzle generously over veggies before roasting.
Maple Syrup: A splash of pure maple syrup elevates sweetness; it’s nature’s candy!
Walnuts: Toasted walnuts lend crunch and nuttiness; chop them roughly for texture.
Feta Cheese (optional): Crumbled feta adds creaminess and saltiness if you desire an extra layer of flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Cinnamon Roasted Butternut Squash & Kale Salad
Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This ensures even roasting and perfect caramelization for your butternut squash.
Prepare the Butternut Squash: Peel and dice the butternut squash into small cubes. Toss them in olive oil, cinnamon, and a dash of salt until evenly coated.
Roast the Squash: Spread the seasoned squash onto a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes until golden brown and tender.
Toss in the Kale: While the squash roasts, rinse and chop your kale into bite-sized pieces. Once the squash is done roasting, mix it with raw kale in a large bowl.
Add Sweetness and Crunch: Drizzle maple syrup over the warm butternut squash-kale mixture and toss in toasted walnuts. This step combines warmth with delightful crunch!
Finish with Feta (if using): If you’re feeling fancy (and who doesn’t?), sprinkle crumbled feta cheese on top just before serving. It adds creaminess that takes everything up a notch!
And there you have it! A hearty Cinnamon Roasted Butternut Squash & Kale Salad that’s not just pleasing to the palate but also looks fabulous on any dining table! Enjoy it warm or let it chill for later—the choice is yours!
You Must Know
- This Cinnamon Roasted Butternut Squash & Kale Salad is not only delicious but also a nutritional powerhouse
- The sweetness of the squash paired with the hearty kale creates a perfect balance
- Plus, it’s an excellent dish for impressing guests or enjoying a cozy night in
Perfecting the Cooking Process
To achieve optimal flavor and texture, roast the squash before adding it to the salad. This lets its natural sugars caramelize beautifully, while you can prepare the kale and dressing during roasting.
Add Your Touch
Feel free to swap out kale for spinach or add nuts for crunch. A sprinkle of feta cheese or dried cranberries can elevate your salad and add delightful flavor contrasts.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave, but enjoy cold as a refreshing salad option too.
Chef's Helpful Tips
- For this recipe, cut the squash into uniform pieces to ensure even cooking
- Don’t skip on seasoning; it enhances flavors immensely
- Lastly, let the roasted squash cool before mixing to avoid wilting your greens
Cooking this perfect Cinnamon Roasted Butternut Squash & Kale Salad takes me back to family gatherings where everyone would fight over the last helping. It became a staple because of its crowd-pleasing flavors!
FAQ
Can I use frozen butternut squash?
Yes, frozen butternut squash works well; just adjust roasting time accordingly.
What can I add for extra protein?
Consider adding grilled chicken or chickpeas to boost protein content.
How do I make this salad vegan?
Skip any cheese and use a maple syrup-based dressing for a vegan-friendly option.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Cinnamon Roasted Butternut Squash & Kale Salad
- Total Time: 45 minutes
- Yield: Serves 6
Description
Cinnamon Roasted Butternut Squash & Kale Salad is a vibrant and delicious dish that perfectly balances sweet and savory flavors. This colorful salad features caramelized butternut squash, crisp kale, and a hint of cinnamon, all drizzled with maple syrup for an extra touch of sweetness. Topped with toasted walnuts and optional feta cheese, this recipe is ideal for cozy autumn evenings or festive gatherings. It’s easy to prepare and sure to impress even the pickiest eaters at your table!
Ingredients
- 4 cups butternut squash, diced
- 4 cups kale, chopped
- 2 tsp ground cinnamon
- 3 tbsp olive oil
- 2 tbsp pure maple syrup
- 1/2 cup walnuts, toasted and roughly chopped
- 1/4 cup feta cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, cinnamon, and a pinch of salt in a bowl.
- Spread the squash on a parchment-lined baking sheet and roast for 25-30 minutes until golden brown and tender.
- While roasting, rinse and chop the kale into bite-sized pieces.
- Once the squash is done, combine it with the raw kale in a large bowl.
- Drizzle maple syrup over the mixture and toss in toasted walnuts.
- Top with crumbled feta cheese if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 8g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
