Roasted Butternut Squash Kale Salad
A zesty salad with roasted squash, crisp cabbage, shredded carrots, and a tangy maple-Dijon dressing. Easy to make and perfect for fall gatherings.
Ingredients
Vegetables
- 1 small butternut squash peeled, seeded, and cut into ¾-inch cubes
- 1 Tbsp extra-virgin olive oil for tossing squash
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 4 cups shredded red cabbage about ½ small head
- 2 medium carrots peeled and shredded
- 0.25 cup pepitas toasted
- 0.25 cup chopped fresh cilantro
Dressing
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1 tsp Dijon mustard
- 0.5 tsp kosher salt
Instructions
Vegetables
- Preheat the oven to 425°F (220°C). In a large rimmed baking sheet, toss the butternut squash with 1 Tbsp extra-virgin olive oil, ½ tsp kosher salt, and ¼ tsp black pepper. Roast for 20–25 minutes, stirring halfway, until tender and lightly browned.
- Meanwhile, toast the pepitas in a small skillet over medium heat, stirring, until fragrant, 2–3 minutes; transfer to a bowl to cool.
Dressing
- In a large bowl, whisk together 3 Tbsp extra-virgin olive oil, 1 Tbsp apple cider vinegar, 1 Tbsp maple syrup, 1 tsp Dijon mustard, and ½ tsp kosher salt until smooth.
- Add the shredded cabbage, shredded carrots, chopped cilantro, toasted pepitas, and roasted squash to the dressing. Toss gently to coat, season to taste, and serve immediately.
Notes
Store leftover squash and salad components separately in airtight containers in the refrigerator.
Reheat squash at 300°F for 5–7 minutes before mixing.
Dress the salad just before serving to maintain crisp texture.
Reheat squash at 300°F for 5–7 minutes before mixing.
Dress the salad just before serving to maintain crisp texture.