Description
A vibrant and flavorful Roasted Butternut Squash and Kale Salad featuring tender roasted butternut squash cubes seasoned with warm spices, paired with fresh baby kale, toasted walnuts, tangy goat cheese, and a zesty orange-maple dressing. This wholesome salad balances sweet, spicy, and savory notes, perfect for a nourishing lunch or side dish.
Ingredients
Roasted Butternut Squash
- 1/4 cup Besti Brown Sweetener
- 1 tsp chili powder
- 1/2 tsp ground cinnamon
- 1/2 tsp pink salt
- 1 small butternut squash (2 1/2 to 3 lbs, peeled and cut into 1/2 inch dice)
- 2 tbsp Wholesome Yum Keto Maple Syrup
Salad Base
- 5 ounces baby kale
- 1 cup chopped walnuts (toasted)
- 1/4 red onion (thinly sliced)
- 4 ounces goat cheese (or feta cheese, crumbles)
Dressing
- 3 tbsp olive oil
- 1 orange (zested and juiced)
- 1 1/2 tbsp Wholesome Yum Keto Maple Syrup
- 1 teaspoon pink salt
- 1/4 tsp cinnamon (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a large baking sheet by lining it with parchment paper or foil to prevent sticking and for easy cleanup.
- Make Spice Mix: In a small bowl, whisk together the brown sweetener, chili powder, ground cinnamon, and pink salt until well combined to create a sweet and spicy seasoning blend.
- Coat Squash: Place the diced butternut squash into a large mixing bowl. Drizzle with the keto maple syrup, then sprinkle the spice mix over the squash. Toss thoroughly to ensure each piece is evenly coated with the syrup and spices.
- Roast Squash: Spread the coated squash cubes out in an even layer on the prepared baking sheet. Roast in the preheated oven for 35-45 minutes, turning once halfway through, until the squash is tender and slightly caramelized on the edges.
- Prepare Dressing: While the squash is roasting, combine the olive oil, orange zest and juice, keto maple syrup, pink salt, and optional cinnamon in a mason jar or small bowl. Shake or whisk vigorously to emulsify the dressing.
- Toss Kale and Onion: Place the baby kale in a large salad bowl. Add the thinly sliced red onion and drizzle the dressing over them. Toss gently to coat the greens and onion evenly with the dressing.
- Assemble Salad: Add the roasted butternut squash, crumbled goat or feta cheese, and toasted walnuts to the kale mixture. Toss lightly to combine all ingredients while maintaining texture.
- Serve: Transfer the salad to a serving platter or bowl and serve immediately for the best flavor and texture.
Notes
- For a dairy-free option, substitute goat cheese with a vegan cheese alternative or omit entirely.
- Ensure butternut squash is cut evenly for uniform roasting.
- To toast walnuts, spread them on a baking sheet and roast at 350°F (175°C) for 5-7 minutes, stirring halfway.
- Adjust the sweetness and spice levels in the seasoning mixture to your preference.
- This salad also tastes great chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
