It’s a chilly autumn afternoon, and the air is filled with the sweet scent of cinnamon and roasted butternut squash. Imagine walking into your kitchen to find a vibrant bowl of Cinnamon Roasted Butternut Squash & Kale Salad that not only warms your soul but also tickles your taste buds. The crunch of fresh kale paired with the tender sweetness of butternut squash creates a symphony of flavors that dances delightfully on your palate.
Now, picture this: you’ve just invited friends over for dinner, and as they walk through the door, they’re greeted by that warm, inviting aroma. Their eyes light up as they spot this stunning salad glistening in the sun. It’s not just a dish; it’s an experience. Whether it’s Thanksgiving or just a cozy weeknight meal, this salad promises to be the star of the show.
Why You'll Love This Recipe
- This delicious salad is incredibly easy to prepare, making it perfect for busy weeknights
- The flavor balance between sweet and savory will have everyone asking for seconds
- Its colorful presentation guarantees to brighten up any dinner table
- Enjoy it warm or cold; this versatile dish fits any occasion perfectly
I remember the first time I made this salad for my family gathering; everyone’s faces lit up with joy as they took their first bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Butternut Squash: Look for firm squashes without soft spots; they’ll roast beautifully and taste sweet.
Kale: Choose fresh, vibrant leaves; curly kale holds up well against roasting.
Cinnamon: Use ground cinnamon for even distribution of flavor throughout the dish.
Olive Oil: Extra virgin olive oil adds richness and depth to this lovely salad.
Maple Syrup: A drizzle brings out the natural sweetness of the butternut squash and complements the cinnamon perfectly.
Salt and Pepper: Essential seasonings to enhance all the flavors in your dish.
Pecans (optional): Toasted pecans add a delightful crunch and nutty flavor to your salad.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Cinnamon Roasted Butternut Squash & Kale Salad
Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This ensures even roasting, leaving you with perfectly caramelized butternut squash.
Prepare the Butternut Squash: Peel, seed, and chop the butternut squash into bite-sized cubes. Aim for uniform pieces so they cook evenly.
Toss with Seasonings: In a large mixing bowl, combine butternut squash cubes with olive oil, cinnamon, salt, and pepper. Mix well until each piece is coated.
Roast Until Tender: Spread the seasoned squash on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes or until golden brown and tender.
Massage Your Kale: While waiting for your squash to roast, wash your kale thoroughly. Remove stems and tear leaves into bite-sized pieces. Drizzle with olive oil and massage gently until they soften slightly.
Add Sweetness and Crunch: Once your butternut squash is roasted, toss it with maple syrup before adding it to the kale. If you’re using pecans, toast them lightly in a dry pan for extra flavor before mixing everything together.
In just a few simple steps filled with sensory delights—from those aromatic spices wafting through your kitchen to the bright colors dancing on your plate—you’ve created something truly special! Enjoy every bite of this nourishing Cinnamon Roasted Butternut Squash & Kale Salad!
You Must Know
- This delightful Cinnamon Roasted Butternut Squash & Kale Salad combines rich flavors and vibrant colors, making it a perfect fall dish
- The sweet aroma of cinnamon mingles with the earthy kale, creating a sensory experience you won’t forget
- Enjoy it warm or chilled for a refreshing meal
Perfecting the Cooking Process
Start by roasting the butternut squash until tender and caramelized, then add kale to wilt slightly. This order ensures each component is cooked perfectly while maintaining its unique texture and flavor.
Add Your Touch
Feel free to swap out kale for spinach or add nuts for crunch. Experimenting with different spices like nutmeg can also elevate the flavor profile of your salad.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply toss in a skillet over low heat until warmed through, ensuring the kale retains its vibrant color.
Chef's Helpful Tips
- For perfect results, ensure you cut the butternut squash into even pieces for uniform roasting
- Avoid crowding the baking sheet to achieve that ideal caramelization
- And remember, always taste as you go; it’s the best part of cooking!
Sharing a memorable moment, I vividly recall serving this salad at a family gathering. Everyone raved about how unexpectedly delicious it was—a true crowd-pleaser that left my relatives asking for seconds!
FAQ
Can I use frozen butternut squash?
Yes, frozen butternut squash works well; just adjust roasting time accordingly.
How do I make this salad vegan?
This salad is already vegan-friendly; enjoy it as is without any animal products.
What dressing pairs well with this salad?
A simple lemon vinaigrette enhances flavors without overpowering the dish’s natural sweetness.
Cinnamon Roasted Butternut Squash & Kale Salad
- Total Time: 45 minutes
- Yield: Serves 4
Description
Cinnamon Roasted Butternut Squash & Kale Salad is the perfect autumn dish that combines warm, sweet flavors with a delightful crunch. This vibrant salad features tender, caramelized butternut squash and fresh kale, all tossed together with aromatic cinnamon and a hint of maple syrup. Whether served warm or chilled, it’s a crowd-pleaser ideal for any occasion, from cozy dinners to holiday feasts. Prepare to impress your guests with this beautiful and nutritious salad that not only tastes fantastic but also looks stunning on the table.
Ingredients
- 2 cups diced butternut squash (about 1 medium squash)
- 4 cups chopped kale (about 1 bunch)
- 2 tsp ground cinnamon
- 3 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- Salt and pepper to taste
- ½ cup toasted pecans (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Peel, seed, and cube the butternut squash into bite-sized pieces.
- In a mixing bowl, toss the squash with olive oil, cinnamon, salt, and pepper until evenly coated.
- Spread the seasoned squash on a parchment-lined baking sheet and roast for 25-30 minutes until golden and tender.
- Wash and tear kale leaves into bite-sized pieces; remove stems.
- Drizzle kale with olive oil and massage until slightly softened.
- Once roasted, add maple syrup to the butternut squash and mix with kale. If using pecans, toast them lightly before adding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For extra crunch, substitute kale with spinach or add nuts like walnuts or almonds. - Experiment with spices such as nutmeg or add dried cranberries for additional flavor.
