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As the leaves begin to change and the air turns crisp, autumn invites us to embrace its bounty of seasonal ingredients. Among the array of delights that this season offers, the Autumn Harvest Butternut Squash & Kale Salad stands out as a vibrant celebration of flavors and textures. This dish skillfully marries the sweetness of roasted butternut squash with the hearty earthiness of kale, complemented by the nutty crunch of quinoa. It is not only visually appealing but also packed with nutrients, making it an ideal choice for gatherings or a cozy dinner at home.

Butternut Squash and Kale Salad

Embrace the flavors of fall with this vibrant Autumn Harvest Butternut Squash & Kale Salad. Featuring roasted butternut squash, nutrient-rich kale, and crunchy quinoa, it’s a delightful blend of sweetness and earthiness. Toss in dried cranberries and toasted pecans for added texture and flavor, all drizzled with a tangy maple mustard vinaigrette. This salad isn’t just a feast for the eyes; it’s packed with vitamins and antioxidants, making it a nutritious choice for gatherings or cozy dinners at home. Perfect for showcasing the best of autumn's bounty!
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Ingredients
  

1 medium butternut squash, peeled and diced

3 cups kale, stems removed and chopped

1/2 cup quinoa, rinsed

1/4 cup dried cranberries

1/4 cup pecans, roughly chopped

1/4 cup feta cheese, crumbled

2 tablespoons olive oil

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

Salt and pepper, to taste

Instructions
 

Roast the Butternut Squash:

    Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until the squash is tender and caramelized, flipping halfway through.

      Cook the Quinoa:

        While the squash is roasting, cook the quinoa. In a small pot, combine the rinsed quinoa with 1 cup of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork and set aside.

          Prepare the Kale:

            In a large bowl, add the chopped kale. Drizzle with a little olive oil (about 1 teaspoon) and a pinch of salt. Massage the kale for 2-3 minutes until it softens and wilts slightly. This will enhance the flavor and texture of the salad.

              Make the Dressing:

                In a small bowl, whisk together the remaining olive oil, maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper until well combined. Adjust the sweetness or acidity to your liking.

                  Assemble the Salad:

                    Once the butternut squash has cooled slightly, add it to the bowl with the kale. Then, add the cooked quinoa, dried cranberries, and chopped pecans. Drizzle the dressing over the salad and toss everything gently to combine.

                      Top with Feta:

                        Sprinkle the crumbled feta over the salad for a delicious salty flavor boost.

                          Serve:

                            Enjoy the salad warm or at room temperature! It makes a great side dish or a filling main course.

                              Prep Time, Total Time, Servings:

                                15 minutes | 50 minutes | Serves 4