Description
A vibrant and nutritious Butternut Squash Salad featuring roasted butternut squash cubes tossed with baby kale, crunchy walnuts, sweet dried cranberries, and tangy feta cheese, all brought together with a zesty lemon-olive oil dressing. Perfect as a light lunch or a wholesome side dish.
Ingredients
Scale
Roasted Butternut Squash
- 1/2 large butternut squash, cut into 1/2-inch cubes (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad
- 5 ounces baby kale
- 1/2 cup walnuts
- 1/2 cup dried cranberries
- 1/4 cup feta cheese, crumbled (plus more for the topping)
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C), preparing it for roasting the butternut squash. Alternatively, you can prepare your air fryer if using that method.
- Roast Butternut Squash: In a large mixing bowl, toss the butternut squash cubes with 2 tablespoons olive oil, Italian seasoning, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread the squash in a single layer on a quarter sheet baking pan. Roast in the oven for 30 minutes or until tender and slightly caramelized. If using an air fryer, cook the squash in a single layer at 400°F for 12-15 minutes until tender.
- Combine Salad Ingredients: In a large serving bowl, mix together the baby kale, walnuts, dried cranberries, and 1/4 cup crumbled feta cheese to create the base of the salad.
- Prepare Dressing: In a small mixing bowl, whisk together 1/4 cup olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well emulsified and blended.
- Assemble Salad: Drizzle the dressing over the salad mixture. Add the roasted butternut squash to the bowl and toss gently to combine all ingredients and coat evenly with the dressing.
- Serve: Transfer the salad to serving dishes, sprinkle additional crumbled feta cheese on top if desired, and serve immediately to enjoy the fresh, vibrant flavors.
Notes
- You can roast butternut squash in an air fryer for a quicker alternative to oven roasting.
- Add more feta cheese to taste for extra creaminess and tang.
- For added texture, consider toasting the walnuts before adding them to the salad.
- This salad is best served immediately but can be stored in the refrigerator for up to one day without dressing.
- To make it vegan, omit feta cheese or substitute with a plant-based cheese alternative.
