Warm Butternut Squash and Kale Salad with Toasted Pumpkin Seeds

This warm butternut squash and kale salad is a wholesome dish that perfectly balances flavors and textures. The sweet roasted butternut squash pairs beautifully with the earthy kale, making it a nutritious yet satisfying option for lunch or dinner.

To elevate the dish, we add toasted pumpkin seeds, which provide a delightful crunch and a boost of healthy fats. The combination of these ingredients not only creates a feast for the eyes but also a nourishing meal packed with vitamins.

Warm Butternut Squash and Kale Salad with Toasted Pumpkin Seeds

Serves: 4 Prep Time: 15 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 250 calories 14g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 medium butternut squash, peeled and cubed
• 4 cups kale, chopped
• 1/2 cup pumpkin seeds
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, pepper, garlic powder, and smoked paprika on a baking sheet.
3. Spread the squash in a single layer and roast for 25 minutes, or until tender and slightly caramelized, tossing halfway through.
4. While the squash is roasting, heat a large skillet over medium heat and add the pumpkin seeds. Toast for 3-5 minutes until golden brown, stirring frequently.
5. In the same skillet, add the chopped kale and remaining olive oil. Sauté for 5-7 minutes until the kale is wilted and tender.
6. Once the butternut squash is done, add it to the skillet with the kale. Drizzle with maple syrup and apple cider vinegar, and toss to combine.
7. Serve warm, garnished with toasted pumpkin seeds on top.

Notes

For an extra flavor boost, consider adding crumbled feta cheese or goat cheese before serving.

For the best results, ensure that you cut the butternut squash into even cubes to promote even cooking. If you’re looking to save time, you can roast the squash ahead of time and toss everything together just before serving.

Feel free to substitute the kale with spinach or arugula if you prefer a milder flavor. Leftovers can be stored in an airtight container in the refrigerator for up to three days; simply reheat in a skillet before serving.