Roasted Butternut Squash and Kale Salad with Maple-Dijon Dressing

A warm and flavorful salad featuring roasted butternut squash and crispy kale, tossed in a tangy maple-dijon dressing.

Prep Time

20 minutes

Total Time

50 minutes

Calories

425 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.51/serving

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Lunch•Dinner•Snack•Salad

Cuisine:

British

Main Ingredient:

Vegetarian

Cooking Style:

Roasting

Dietary:

Gluten-Free•Dairy-Free

Mood:

Light & Fresh•Warming

Ingredients

Servings

1mediumButternut Squash(peeled, seeded, and cubed)

£1.50

1bunchKale(Lacinato (dinosaur) kale or curly kale, stems removed and chopped)

£1.20

3tablespoonsOlive Oil(divided)

£0.25

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.02

2tablespoonsMaple Syrup(Grade A or B)

£0.30

2tablespoonsDijon Mustard

£0.15

1tablespoonApple Cider Vinegar

£0.05

0.3cupPecans or Walnuts(chopped, toasted (optional))

£1.00

0.3cupDried Cranberries(optional)

£0.75

0.3cupFeta Cheese(crumbled, optional (omit for vegan))

£0.80

Total Cost

£6.03

£1.51 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
3.
Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.
4.
While the squash is roasting, prepare the kale. In the same large bowl (after removing the squash), massage the chopped kale with the remaining 1 tablespoon of olive oil and a pinch of salt for 2-3 minutes, until the kale softens slightly.
5.
In a small bowl, whisk together the maple syrup, dijon mustard, and apple cider vinegar to create the dressing.
6.
Once the squash is roasted, add it to the bowl with the massaged kale.
7.
Pour the maple-dijon dressing over the butternut squash and kale. Toss gently to combine.
8.
Top with pecans/walnuts, dried cranberries, and feta cheese (if using).
9.
Serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (250g)

425 kcal / 1778 kJ

Carbs

42g

16% of RDA

Fat

27g

39% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

20 g

22% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For extra crispy kale, you can roast it on a separate baking sheet for the last 5-10 minutes of the butternut squash's cooking time.

To toast the nuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.

The salad can be made ahead of time. Store the roasted squash and dressing separately, and toss together just before serving.

Adjust the amount of maple syrup to your taste preference.

Cooking Equipment

Oven

Large Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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