This salad feels hearty enough for Thanksgiving thanks to roasted squash and crunchy pepitas. The warm apple cider vinaigrette ties it all together with cozy fall flavor. It’s fresh, filling, and stands out from the usual leafy greens.
Butternut Squash & Kale Salad with Warm Cider Vinaigrette
Servings
4
servings
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Ingredients
3 cups chopped kale
2 cups roasted butternut squash cubes
1/4 cup pepitas, toasted
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp apple cider
1 tsp Dijon mustard
1 tsp maple syrup
Salt and pepper to taste
Directions
- Roast the butternut squash until tender and golden, about 25 minutes at 400°F.
- In a small pan, whisk together olive oil, vinegar, cider, mustard, and maple syrup. Warm gently and season.
- Toss kale with roasted squash and pepitas, then drizzle with warm dressing and serve.
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