Description
Roasted squash and kale salad brings Mediterranean warmth to your plate with crisp kale and caramelized squash. Creamy peppercorn dressing elevates this wholesome dish, inviting you to savor each refreshing, hearty bite.
Ingredients
Scale
Roasted Vegetables:
- 2 lb butternut squash
- 1 large bunch kale
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Salad Extras:
- 0.5 cup pumpkin seeds
- 0.25 cup dried cranberries
- 0.25 cup goat cheese, crumbled
Creamy Peppercorn Dressing:
- 0.5 cup greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp dijon mustard
- 2 tsp green peppercorns
- 1 clove garlic
- 2 tbsp lemon juice
- 0.25 tsp salt
- 0.125 tsp black pepper
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Peel and cube the butternut squash into uniform 1-inch pieces, ensuring even roasting.
- Wash and thoroughly dry the kale, then remove tough stems and tear leaves into bite-sized pieces.
- Toss squash cubes with olive oil, salt, and black pepper, spreading them in a single layer on the prepared baking sheet.
- Roast the squash for 25-30 minutes, stirring halfway through, until edges are golden and caramelized.
- During the last 10 minutes of roasting, add kale leaves to the baking sheet, allowing them to crisp slightly.
- While vegetables roast, prepare the creamy peppercorn dressing by combining greek yogurt, mayonnaise, dijon mustard, crushed green peppercorns, minced garlic, lemon juice, salt, and black pepper in a small bowl.
- Whisk dressing ingredients until smooth and well-incorporated, adjusting seasoning to taste.
- Remove roasted vegetables from the oven and let cool for 5-7 minutes.
- Assemble the salad by arranging roasted squash and crispy kale on a serving platter.
- Sprinkle pumpkin seeds, dried cranberries, and crumbled goat cheese over the vegetables.
- Drizzle the creamy peppercorn dressing generously just before serving.
- Serve immediately to enjoy the warm roasted vegetables and crisp salad textures.
Notes
- Customize squash roasting by experimenting with alternative winter vegetables like sweet potatoes or delicata squash for variety.
- Modify the dressing for dietary needs by using dairy-free yogurt alternatives or vegan mayonnaise to create a plant-based version.
- Enhance kale’s texture by massaging leaves with a bit of olive oil before roasting to reduce bitterness and improve crispiness.
- Create make-ahead options by preparing roasted vegetables and dressing separately, storing them in the refrigerator, and assembling just before serving to maintain optimal crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 366
- Sugar: 9 g
- Sodium: 352 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg