Butternut Squash Kale Salad Recipe

Kale Salad with Wild Rice, Butternut Squash, and Goat Cheese prep foodiecrush.com

Butternut Squash Kale Salad Recipe

This filling kale salad with warm wild rice and roasted butternut squash, toasted pecans, goat cheese, and sweet-tart dried cranberries is dressed with an apple cider and maple dressing full of fall flavors.

Course Salad

Cuisine American

Keyword butternut squash kale salad, fall harvest salad

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 262kcal

Ingredients

For the Salad

2 cups butternut squash , peeled, seeded, and cut into 1-inch cubes (from a 2 pound butternut squash)
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 cups lacinato kale , washed, stemmed, and cut into ribbons (from 2 bunches)
2 tablespoons minced shallot , from 1 shallot
1 cup uncooked wild rice
⅓ cup toasted pecan halves
½ cup dried cranberries
½ cup goat cheese , crumbled

Apple Cider and Maple Dressing

4 tablespoons cider vinegar
2 tablespoons whole grain or stone ground mustard
2 tablespoons maple syrup
4 tablespoons extra-virgin olive oil
2 tablespoons fresh thyme , minced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Instructions

Preheat the oven to 425°F. Add squash to a large sheet pan, drizzle with olive oil and season with salt and pepper. Use your hands to toss the squash so it is evenly coated, arranging in an even layer.
Roast the butternut squash cubes. Place the squash in the oven to roast for about 15-20 minutes, or until squash is golden brown and bottoms are caramelized.
Cook the wild rice. While the squash roasts, cook the wild rice according to the package directions.
Toast the pecans. Add them to a skillet over medium heat and toast until fragrant and lightly browned, about 5 minutes. Set aside.
Make the dressing. Whisk together the vinegar, mustard, and maple syrup in a small bowl (or add to a jar with a fitte lid). Slowly drizzle in the olive oil, whisking (or shaking) to emulsify. Season with salt and pepper. If you like it on the sweeter side, add more maple syrup to taste.
Assemble the salad. Add the kale and shallot to a large bowl and massage it with a tablespoon of the cider dressing until the leaves begin to tenderize and soften.
Add the remaining salad ingredients to the bowl and toss to coat with 2-3 more tablespoons or so of the dressing, adding more if needed.

Notes

Make ahead option: This salad is best served the day of making. While not as fresh tasting, it can also be refrigerated overnight.

Nutrition