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Creamy Harvest Kale Salad with Roasted Squash

creamy harvest kale salad with roasted squash - featured image
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A simple, crowd-pleasing salad featuring roasted butternut squash and massaged Lacinato kale tossed in a creamy yogurt and mayo dressing. It balances sweet, savory, and tangy flavors for a healthy yet indulgent meal.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into 1-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 large bunch Lacinato kale, stems removed and leaves torn into bite-sized pieces
  • 1/2 cup plain full-fat Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • Optional: 1/4 cup toasted walnuts or pecans
  • Optional: 1/4 cup crumbled goat cheese
  • Optional: 1/4 cup thinly sliced red onion

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a medium bowl, toss cubed butternut squash with olive oil, maple syrup, cinnamon, 1/4 teaspoon salt, and pepper. Spread in a single layer on the baking sheet.
  3. Roast squash for 25-30 minutes, flipping halfway through, until tender and caramelized. Let cool slightly.
  4. While squash roasts, place torn kale leaves in a large mixing bowl and sprinkle with remaining 1/4 teaspoon salt.
  5. Vigorously massage the salt into the kale with your hands for 2-3 minutes until leaves are dark green and soft.
  6. In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, honey, and minced garlic until smooth.
  7. Add cooled roasted squash to the massaged kale. Pour dressing over the top and add optional ingredients if using.
  8. Toss everything together until evenly coated. Let sit for 10 minutes before serving to allow flavors to meld.

Notes

Massage the kale thoroughly to break down fibers and remove bitterness. Ensure squash cubes are not crowded on the pan to prevent steaming. For best results, let the salad sit for 10 minutes after tossing to allow the kale to absorb the dressing. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: kale salad, roasted squash, creamy dressing, healthy salad, meal prep, vegetarian, gluten-free, autumn recipe, butternut squash, winter squash

Find it online: https://lirafood.com/creamy-harvest-kale-salad-with-roasted-squash-easy-15-min-recipe/