Recipe for the week of November 20 - 26, 2023

Roasted Butternut Squash Salad

Check out this unforgettable Roasted Butternut Squash Salad by Sarah Bell.
Visit ournourishingtable.com for more recipes

Ingredients

  • 3 lbs butternut squash, cubed

  • 2 Tbsp EVOO

  • 1 tsp onion powder

  • ½ tsp paprika

  • ½ tsp sea salt

  • Cracked black pepper optional

  • ¼ cup Pumpkin seeds

  • ⅓ cup Pecans

  • 4 cups kale stems removed, roughly chopped

  • 1 Tbsp olive oil

  • ½ medium red onion

  • 2 Tbsp apple cider vinegar

  • 1 Tbsp pure maple syrup

  • 2 Tbsp warm water

To Serve

  • ½ cup goats feta cheese

  • ¼ cup Dried cranberries

  • Lemon Dijon Dressing

Instructions

  1. Preheat the oven to 350º F. Line a pan with parchment paper and set aside.

  2. Remove ends from butternut squash, slice in half lengthways, and use spoon to scoop out seeds. Cut into cubes.

  3. Place cubes onto tray. Top with olive oil, paprika, garlic powder and salt. Toss to coat and spread out evenly.

  4. Place in oven and roast for 1 hr.

  5. While squash is roasting, prepare quick pickled onions. Add warm water, apple cider vinegar and maple syrup to small bowl. Stir to combine, add thinly sliced red onions and stir again. Set aside. Stir every 15 mins or so.

  6. Next, make salad dressing by adding olive oil, lemon juice, dijon mustard, honey and salt to a small bowl and whisking to combine. 

  7. Add roughly chopped kale to large salad bowl. Drizzle. Massage oil into the kale.

  8. When butternut has 10 mins to go, place pecans and pepitas into baking tray and into oven for 5 mins or until toasted. Watch so they don't burn.

  9. Once butternut squash is roasted, remove from oven and allow to cool to room temperature.

  10. To assemble salad, add roasted butternut squash, dried cranberries, feta, toasted nuts and seeds, and quick pickled onions to kale. Drizzle in lemon dijon dressing and toss to combine.

We hope you enjoy this as much as we did!

Jim Tinsky