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
Scale
- 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