Savor the Season with a Fall Butternut Squash Salad

Embrace the flavors of autumn with this Fall Butternut Squash Salad, a dish that combines the natural sweetness of roasted butternut squash with the hearty texture of kale, creating a perfect balance for your seasonal table.

 

To prepare, start by peeling and cubing a medium-sized butternut squash. Toss the cubes with olive oil, a sprinkle of salt, and a dash of cinnamon for warmth. Spread them evenly on a baking sheet and roast at 400°F until tender and caramelized, about 25-30 minutes.

 

While the squash is roasting, de-stem and chop fresh kale into bite-sized pieces. To soften its texture and reduce bitterness, massage the kale with a drizzle of olive oil and a pinch of salt until the leaves darken and become tender.

 

For added crunch and flavor, toast a mix of pumpkin seeds and pecans in a dry skillet over medium heat until fragrant. This step enhances their natural nuttiness, complementing the salad's other components.

 

Once the squash has cooled slightly, combine it with the massaged kale, toasted nuts, and a handful of dried cranberries for a touch of sweetness. Crumble feta cheese over the top to introduce a creamy, tangy element that ties the salad together.

 

Dress the salad with a simple vinaigrette made from olive oil, apple cider vinegar, maple syrup, Dijon mustard, and freshly chopped sage. This dressing adds a subtle sweetness and herbaceous note, enhancing the overall flavor profile.

 

This Fall Butternut Squash Salad is not only visually appealing with its vibrant colors but also offers a delightful mix of textures and flavors. It's an excellent choice for autumn gatherings, providing a nourishing and festive dish that celebrates the season's bounty.

 

Enjoy this salad as a standalone meal or as a side dish alongside your favorite fall entrees. Its versatility and rich flavors are sure to impress your guests and become a staple in your autumn recipe collection.