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Fall Butternut Squash Salad

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Welcome the flavors of fall with this stunning Butternut Squash Salad — a colorful, cozy, and delicious blend of roasted squash, hearty kale, sweet pomegranate seeds, crunchy candied pecans, and creamy feta. All tossed in a bright apple cider vinaigrette, this salad is a seasonal showstopper for weeknight dinners or your Thanksgiving table.

Ingredients

Scale

1 medium butternut squash, peeled & cubed

1 tbsp olive oil

Salt & pepper to taste

5 cups chopped kale (massage with a little olive oil for tenderness)

½ cup pomegranate seeds

½ cup candied pecans (or regular toasted pecans)

½ cup crumbled feta cheese

For the Apple Cider Vinaigrette:

3 tbsp apple cider vinegar

1 tsp Dijon mustard

1 tsp maple syrup or honey

¼ cup olive oil

Salt & black pepper to taste

Instructions

Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.

Massage chopped kale with a drizzle of olive oil for 1–2 minutes to soften.

Whisk together vinaigrette ingredients until smooth.

In a large bowl, combine kale, roasted squash, pomegranate seeds, pecans, and feta.

Drizzle with vinaigrette and toss just before serving.

Nutrition

Find it online: https://thecomfortspoon.com/fall-butternut-squash-salad/