With roasted butternut squash, crisp apples, crunchy almonds, and slightly bitter kale, this recipe is the perfect mix for Fall!
Was that a cool breeze I felt?!? … Fall, is that you?? I’m going to take that as a yes!
FALL is definitely my favorite time of year. I love the crispy air and changing colors. It’s just so beautiful! Take a moment to enjoy this change of season because it will be gone in a flash.
Not only is Fall beautiful, it also comes with many of my favorite dishes. This Butternut Squash Apple Kale Salad is perfect for the season, and I promise it has all the tastes of Fat; that you’ve been waiting for! Check out the recipe below:
I hope you love this butternut squash apple kale salad recipe! If you make it be sure to leave a comment and a rating. Your feedback helps me create more of what YOU love!
Butternut Squash Apple Kale Salad
With roasted butternut squash, crisp apples, crunchy almonds, and slightly bitter kale, this recipe is the perfect mix for Fall!
Ingredients
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4 cups kale, roughly chopped
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1/4 cup dried cranberries
Roasted butternut squash
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1 1/2 cups butternut squash cut into 1/2″ pieces
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1/2 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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1 1/2 tablespoon extra-virgin olive oil
Apple Compote
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1 tablespoon unsalted butter
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1 cup apple diced (~ 2 1/2 )
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6 dates pitted, diced
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1/4 cup plus 2 tablespoons whole roasted almonds, coarsely chopped
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3 tablespoons red onion diced
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2 teaspoons lemon juice
Maple Dressing
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1 tablespoon maple syrup
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2 tablespoons apple cider vinegar
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2 tablespoons extra virgin olive oil
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1/2 teaspoon sea salt
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1 teaspoon black pepper
Instructions
Roasted Butternut Squash
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Preheat oven to 400 degrees.
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Toss butternut squash, thyme, rosemary and olive oil together; season with salt and pepper. Spread in a single layer on a foil or parchment paper-lined baking sheet.Bake squash until tender, about 15 minutes.
Apple Compote
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Melt butter in a saucepan. Add apples, dates, almonds, and onion. Saute a few minutes until apples start to just soften. Sprinkle with lemon juice and turn off heat. Season to taste with salt and pepper.
Maple Dressing
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In a small bowl, whisk together maple syrup, apple cider vinegar and olive oil. Season to taste with salt and pepper.
To Serve
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Toss kale with salad dressing. Divide kale among three salad bowls. Divide roasted butternut squash and apple compote among salad bowls. Sprinkle dried cranberries on top.
Recipe Notes
1. Serving size: Makes 4 servings.
Nutrition
serving: 1 bowl, calories: 316kcal, carbohydrates: 46.4g, protein: 2.5g, fat: 16g, saturated fat: 4.1g, polyunsaturated fat: 1.2g, monounsaturated fat: 9.8g, trans fat: 0g, cholesterol: 7.5mg, sodium: 308.2mg, fiber: 5.8g, sugar: 35.4g