Kale & Roasted Butternut
Squash Salad
cleanplatemama.com
cleanplatemama.com
This kale and roasted butternut squash salad is made with apples, pumpkin seeds, creamy goat cheese, and a delicious maple vinaigrette dressing.
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INGREDIENTS
Salad
-butternut squash -extra-virgin olive oil -salt -garlic powder -pepper -pumpkin seeds -kale -apple -red onion -goat cheese
Dressing
-extra-virgin olive oil -apple cider vinegar -pure maple syrup -salt -ground mustard
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Start by cubing and roasting the butternut squash.
1
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While squash is roasting, toast the pumpkin seeds in a small skillet.
2
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Prepare the dressing by adding all ingredients to a mason jar and shaking until combined. Alternatively, you can whisk in a bowl.
3
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Massage extra-virgin olive oil onto torn kale leaves to soften the kale.
4
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Assemble the salad after ingredients have been prepped.
5
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- Tear kale into small bite-sized pieces. - A large shallow bowl or plate works best so toppings don't sink to the bottom of the salad. -Leftovers will stay good for 2 days.
TIPS
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This salad is festive, nutrient packed, flavorful, gluten free and vegetarian.
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Get the full recipe for this kale and roasted butternut squash salad, plus details and expert tips, by clicking the link below.
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