Roasted Butternut Squash Kale Salad
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Roasted Butternut Squash Kale Salad
Category
Salads
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
- 1 medium butternut squash (about 2 lb.), peeled, seeded, and cut into 1" pieces (about 6 c.)
- 2 tablespoons plus 2 teaspoons Fustini's Blood Orange olive oil
- Kosher salt & freshly ground black pepper
- 2 tablespoons Fustini's Maple balsamic
- 2 teaspoons Iron Fish Bourbon maple syrup
- 1 teaspoon Dijon mustard
- 1 bunch of curly kale, stems removed, leaves roughly chopped (about 6 packed c.)
- 1/4 cup dried cranberries
- 2 tablespoons raw pumpkin seeds (pepitas)
- 2 oz. goat cheese
Ingredients
Directions
- In a large bowl, toss squash, 2 teaspoons of olive oil, salt, and pepper. Scrape into an air-fryer basket, reserve bowl. Cook at 400°,, shaking the basket or tossing squash a few times, until squash is tender and golden, about 15 minutes.
- Meanwhile, in the reserved bowl, whisk balsamic, syrup, mustard, 1/2 teaspoon salt, and the remaining 2 tbsp. of olive oil. Add kale and massage into the dressing to soften it a bit.
- Transfer squash to bowl with kale. Add cranberries and pepitas and toss to combine, season with salt and pepper. Crumble goat cheese over and gently toss it into the salad.
Recipe Note
For a less 'sweet' option, substitute the Blood Orange olive oil for your favorite herb-infused olive oil. Adapted from delish.com