Looking for a vibrant and tasty salad? This Kale Butternut Squash Salad With Blueberries is packed with flavor and color! The hearty kale, sweet butternut squash, and juicy blueberries make a delightful combination that's perfect for any meal. It's healthy, delicious, and easy to prepare. Let's get started!
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Why This Recipe Works
- Flavorful Combination: The sweet and nutty flavor of roasted butternut squash pairs perfectly with the hearty texture of kale, creating a delicious and balanced kale butternut squash salad.
- Easy to Make: This fall salad recipe is simple to prepare and can be customized with your favorite toppings and dressings, making it a versatile and convenient choice for any meal. Use butternut squash or try Mexican Squash for Variety.
🥘 Ingredients
For The Salad
- Kale: A nutrient-dense leafy green that forms the hearty base of the kale butternut squash salad.
- Butternut Squash: Adds a sweet, roasted flavor and vibrant color.
- Creamy Goat Cheese: Provides a creamy and tangy contrast to the other ingredients.
- Blueberries: Adds a burst of sweet, juicy flavor and antioxidants.
- Toasted Pecans: Contributes a crunchy texture and nutty richness.
- Olive Oil: Lightly coats the salad for added richness and helps the ingredients blend.
For The Dressing
- Apple Cider Vinegar: Adds a tangy and slightly sweet acidity to the dressing.
- Maple Syrup: Provides a natural sweetness that balances the vinegar.
- Dijon Mustard: Adds a sharp, tangy flavor and helps emulsify the dressing.
- Dried Thyme: Infuses the dressing with a subtle, earthy herb flavor.
- Garlic: Adds a robust, aromatic depth to the dressing.
- Salt: Enhances the overall flavor of the dressing.
- Ground Black Pepper: Adds a mild heat and complexity to the dressing.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Apple and Walnut Variation: Add thinly sliced apples and toasted walnuts for a sweet and crunchy twist. Top with crumbled feta cheese and a drizzle of olive oil for added richness.
- Winter Squash Delight: Swap butternut squash with roasted acorn squash for a wintery twist. Drizzle with extra virgin olive oil and bake on a baking sheet, then top with crumbled goat cheese for added richness.
- Quinoa and Avocado Variation: Mix in cooked quinoa and diced avocado for a protein-packed and creamy addition. Sprinkle with sunflower seeds and a squeeze of fresh lemon juice for extra flavor.
🔪 How To Make Kale Butternut Squash Salad
Step One: Cut the butternut squash into small squares and roast them until tender. This generally takes around 40 minutes in the oven.
Step Two: In a bowl, mix together apple cider vinegar, maple syrup, Dijon mustard, thyme, minced garlic, salt, and pepper.
Step Three: Thoroughly wash and chop the kale into bite-sized pieces. In a large bowl, add the chopped kale. Add the roasted squash while it’s still warm, along with toasted pecans, blueberries, and goat cheese crumbles.
Step Four: Drizzle the dressing and a bit of olive oil over the salad, then toss to combine. Serve and enjoy your Kale Butternut Squash Salad!
👩🍳 Expert Tips
- Massage the Kale: Before chopping, massage the kale leaves with a bit of olive oil to soften them and reduce bitterness, making them more palatable in the salad.
- Let it Rest: Allow the assembled salad to sit for a few minutes before serving to let the flavors mingle and intensify, enhancing the overall taste sensation.
- Roast with Precision: Ensure the butternut squash is evenly cut to promote uniform roasting and don't forget to season well for optimal flavor.
💭 FAQ'S
Massaging the kale is essential to reduce its bitterness and tough texture. Place the chopped kale in a large bowl, add a pinch of salt, lemon juice, and a bit of olive oil, then gently rub the leaves together for about 10 minutes until they darken and become tender.
Peel and cut the butternut squash into ½-inch cubes, toss them with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast in a preheated oven at 425°F (220°C) for 30 to 40 minutes, turning halfway through, until the squash is tender and golden brown.
Yes, you can roast the butternut squash and massage the kale ahead of time. Store them separately in airtight containers in the refrigerator. Assemble the salad just before serving to maintain freshness.
Incorporating ingredients like dried cherries, crumbled goat cheese, toasted nuts (such as hazelnuts or pecans), and a tangy dressing can elevate the salad's taste and provide a delightful contrast of textures.
Store any leftover Kale Butternut Squash Salad in an airtight container in the refrigerator for up to 2-3 days. Serve the salad chilled directly from the refrigerator. For added flavor and texture, add some roasted pumpkin seeds or crumbled feta cheese before serving.
🧂Serving Suggestions
Pair Blueberry Kale Salad with these sides:
- Creamy Salmon: Rich and tender salmon cooked in a creamy dill sauce provides a luxurious and flavorful protein that pairs well with the fresh salad.
- Sliced Chicken Breast: Baked or grilled chicken marinated in citrus juices and herbs adds a zesty and savory element to the meal, balancing the sweetness of the squash and kale salad.
- Stuffed Bell Peppers: Bell peppers filled with a mixture of quinoa, black beans, and spices add a colorful and hearty side dish to the meal.
- Roasted Brussels Sprouts: Crispy roasted Brussels sprouts with a drizzle of balsamic glaze offer a slightly sweet and savory side dish that complements the salad.
- Vegan Avocado Toast: Toasted bread topped with creamy avocado, a sprinkle of salt, and a dash of red pepper flakes adds a simple yet delicious complement to the squash kale salad.
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Kale Butternut Squash Salad
Ingredients
- 10 Cups Kale
- 1 Cup Butternut Squash
- 50 g Goat Cheese
- 12 Cup Blueberries
- ⅓ Cup Toasted Pecans
- 1 teaspoon Olive Oil
- 3 tablespoon Apple Cider Vinegar
- 1 ½ tablespoon Maple Syrup
- 1 tablespoon Dijon Mustard 1 tablespoon
- ½ teaspoon Dried Thyme
- 1 Clove Garlic
- ¼ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
Instructions
- Cut the butternut squash into small squares and roast them until tender. This generally takes around 40 minutes in the oven.
- In a bowl, mix together apple cider vinegar, maple syrup, Dijon mustard, thyme, minced garlic, salt, and pepper.
- Thoroughly wash and chop the kale into bite-sized pieces.
- In a large bowl, add the chopped kale. Add the roasted squash while it’s still warm, along with toasted pecans, blueberries, and goat cheese crumbles.
- Drizzle the dressing and a bit of olive oil over the salad, then toss to combine.
- Enjoy your Kale Butternut Squash Salad!
Just made this salad—it's like autumn and summer had a delicious baby! The roasted squash and juicy blueberries are a match made in salad heaven.