Description
A delightful medley of roasted butternut squash and kale, coated in a tangy maple dressing, perfect for autumn gatherings.
Ingredients
- 1 medium butternut squash, diced
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups kale, chopped
- Juice of 1 lemon
- ¼ cup olive oil (for dressing)
- 2 tablespoons maple syrup (for dressing)
Instructions
- Preheat the oven to 400°F (200°C).
- Coat diced butternut squash with maple syrup, olive oil, salt, and pepper, and spread on a baking sheet.
- Roast in the oven for about 30 minutes, or until tender and golden.
- While the squash roasts, massage the kale with olive oil and lemon juice to soften it.
- In a large bowl, combine roasted squash and kale.
- Drizzle with a simple maple dressing and toss until everything is well coated.
- Serve warm and enjoy your seasonal salad!
Notes
For added flavor, consider topping with toasted nuts or pomegranate seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American