Butternut Squash, Kale, Pecan, Cranberry, Apple Salad

Butternut Squash, Kale, Pecan, Cranberry, Apple Salad with Maple-Lime Dressing - this healthy, gluten free salad combines lots of Autumn flavors and is a great side dish / appetizer during the Fall/Winter season!

Course Salad

Cuisine American

Keyword butternut squash salad, kale salad

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 292kcal

Author Julia

Ingredients

Roasted Butternut Squash:

½ pound butternut squash , peeled, seeded, and cubed into 1-inch cubes (Yields about 2 cups of uncooked cubed butternut squash)
1 tablespoon olive oil
1 tablespoon maple syrup
¼ teaspoon ground cinnamon

Kale Salad Ingredients:

1 bunch kale , chopped, thick stems removed (about 4 cups of packed chopped kale)
1 red apple sweet, cored and chopped
1 cup pecans toasted
½ cup dried cranberries

Dressing

3 tablespoons honey
2 tablespoons lime juice freshly squeezed
2 tablespoons olive oil

Instructions

Roasted butternut squash:

Preheat oven to 400 F. Line the baking sheet with foil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Remove from the oven.

Salad assembly:

In a large bowl, add chopped kale, chopped apple, lightly toasted pecans, dried cranberries, and cooked butternut squash.
In a small bowl, combine dressing ingredients, and whisk.
Pour the dressing over the salad and toss carefully to combine.

Nutrition