Description
A vibrant and nutritious salad featuring roasted butternut squash, tart cranberries, and a creamy avocado-pear dressing, perfect for autumn gatherings.
Ingredients
Scale
- 1 large butternut squash, peeled and cut into 1-inch cubes
- 1 medium red onion, sliced
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 4 cups kale, chopped into bite-size pieces
- ¼ cup dried cranberries
- ⅓ cup roasted pumpkin seeds
- ½ avocado
- ½ pear, cut into small pieces
- ⅛ cup apple cider vinegar
- 1 tablespoon maple syrup
- ⅓ cup olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and pepper.
- Spread squash on a baking sheet and roast for 15-20 minutes untouched. Flip every 5 minutes until golden brown.
- Blend avocado and pear in a food processor until smooth. Add apple cider vinegar, maple syrup, salt, and pepper, mixing until combined. Gradually add olive oil until you reach your desired consistency.
- In a large bowl, combine kale, roasted squash, red onion, cranberries, and pumpkin seeds.
- Pour dressing over and massage the kale to coat.
- Serve immediately or let sit to meld flavors.
Notes
For optimal freshness, store the dressing separately until ready to serve. This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: salad, autumn, butternut squash, kale, healthy