Description
Roasted squash and kale salad with creamy peppercorn dressing brings autumn’s rich harvest to your plate with elegance. Crisp kale, caramelized squash, and zesty dressing create a harmonious blend that satisfies your seasonal cravings.
Ingredients
Scale
Main Ingredients:
- 2 cups butternut squash, cubed
- 3 cups kale, chopped
- 1/2 cup red onion, sliced
Protein and Nuts:
- 1/4 cup pumpkin seeds
- 1/3 cup feta cheese, crumbled
Dressing Ingredients:
- 1/2 cup greek yogurt
- 2 tbsp olive oil
- 1 tbsp black peppercorns, crushed
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Toss butternut squash cubes with a drizzle of olive oil, ensuring each piece is evenly coated and seasoned with a pinch of salt and pepper.
- Spread squash in a single layer on the prepared baking sheet, roasting for 25-30 minutes until edges are caramelized and pieces are tender when pierced with a fork.
- While squash roasts, prepare kale by removing tough stems and chopping leaves into bite-sized pieces.
- Massage kale with a small amount of olive oil to soften the leaves and reduce bitterness.
- Create the creamy peppercorn dressing by whisking greek yogurt, crushed black peppercorns, minced garlic, lemon juice, olive oil, salt, and black pepper until smooth and well combined.
- Slice red onions thinly and briefly soak in cold water to mellow their sharp flavor.
- Once squash is roasted and slightly cooled, combine kale, roasted squash, drained red onions, crumbled feta, and pumpkin seeds in a large serving bowl.
- Drizzle the creamy peppercorn dressing over the salad, gently tossing to ensure even coating and distribution of ingredients.
- Serve immediately at room temperature, garnishing with additional pumpkin seeds or cracked pepper if desired.
Notes
- Soften kale by massaging with olive oil to reduce bitterness and create a more tender texture, making the leaves easier to chew and more palatable.
- Soak red onions in cold water for a few minutes to mellow their sharp, pungent flavor, resulting in a milder and more balanced taste in the salad.
- Customize the salad for different dietary needs by substituting feta with vegan cheese alternatives or omitting it entirely for a dairy-free version that still maintains rich flavors.
- Enhance meal prep efficiency by roasting extra squash and preparing dressing in advance, allowing for quick assembly of the salad throughout the week.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg