Whether you’ve recently harvested a garden full of butternut squash or you’ve just been eyeing squash at farmers’ markets or the grocery store, the cooler weather is a sure sign it’s time to start making some hearty squash recipes.
Butternut squash is excellent in comfort dishes like risotto and pasta. But it can also be great in salads – which can be served as a side dish or first course but are hearty enough to serve as a main course with some crusty bread, a sandwich, or some soup. Roasting the squash brings out the sweetness, which is a great combination with the slight bitterness of cool weather greens like arugula and the crunchiness of kale.
Roasted Butternut Squash Warm Kale Salad
- 1 butternut squash (medium) peeled, seeded, and cut into half-inch cubes (see note)
- 1 red onion (large) diced
- 2 tbsp olive oil
- 1 bunch kale leaves cut into half-inch slices
- ¾ cup balsalmic vinegar
- 1 cup arugula
- ½ cup goat cheese avocado for a plant-based option
- Preheat the oven to 400 degrees.
- Toss the squash and onion with 1.5 Tbsp olive oil, place in a roasting pan or on a foil-lined baking sheet and roast, turning occasionally, for about 35 minutes, until squash is tender.
- While the squash cooks, pour balsamic vinegar into a small saucepan and lightly simmer on very low heat until it is reduced by about half. Don’t worry if it seems too thin – it will thicken quite a lot as it cools.
- Saute kale in 0.5 Tbsp olive oil just until slightly wilted, about one or two minutes, tossing regularly. Transfer kale to your salad bowl and allow to cool.
- When the squash and onions are ready, add them to the kale.
- Top the salad with the arugula and toss, seasoning with salt and pepper to taste.
- Crumble goat cheese over the salad (or toss with avocado) and drizzle with the balsamic reduction.
The Bottom Line
This hearty salad is a good transitional dish for fall. It’s easy to put together and packed with healthy ingredients!