This healthy salad makes the perfect side dish for the holidays. Butternut squash turns tender in the oven, while goat cheese and pumpkin seeds add creaminess and crunch. Letting the kale and lemon juice sit helps tenderize the leafy green, so don’t skip that step.
Ingredients
- 4 cups cubed butternut squash (3/4-inch)
- ½ cup thinly sliced onion
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon pure maple syrup
- ¼ teaspoon kosher salt
- 1 ½ cups thinly sliced stemmed lacinato kale
- 1 tablespoon lemon juice
- ⅓ cup crumbled goat cheese
- ¼ cup pepitas, toasted
- ¼ teaspoon flaky sea salt
- ⅛ teaspoon cracked black pepper
Directions
- Step 1
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Step 2
Spread squash and onion on the prepared baking sheet. Drizzle with oil and maple syrup; sprinkle with kosher salt. Stir to coat and spread in an even layer. Roast until tender, about 20 minutes.
Step 3
Meanwhile, combine kale and lemon juice in a large bowl; toss to coat. Let stand while the squash is baking, allowing the kale to soften.
Step 4
Add the roasted vegetables to the kale; toss to combine. Top with goat cheese, pepitas, flaky salt and cracked pepper.
Equipment
Parchment paper
Nutrition Facts
Serving Size: about 1 cup Per Serving: 179 calories; protein 6g; carbohydrates 21g; dietary fiber 5g; sugars 7g; added sugar 3g; fat 9g; saturated fat 2g; mono fat 4g; poly fat 2g; cholesterol 7mg; vitamin a iu 17285IU; vitamin b3 niacin 2mg; vitamin c 51mg; vitamin e iu 3IU; folate 30mg; vitamin k 2mg; sodium 323mg; calcium 108mg; iron 2mg; magnesium 78mg; phosphorus 123mg; potassium 433mg; zinc 1mg; omega 6 fatty acid 2g; niacin equivalents 2mg; selenium 1mcg.
