Description
This Roasted Butternut Squash Salad features sweet roasted sweet potatoes, crunchy pecans, and creamy goat cheese, making it a perfect fall dish.
Ingredients
- roasted sweet potato
- pecans
- goat cheese
- kale
- sliced apple or pear
- pumpkin seeds
- dried cranberries
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cube the sweet potatoes, toss them in olive oil, salt, and pepper, and spread them on the baking sheet.
- Roast the sweet potatoes for about 25-30 minutes or until tender and lightly browned, stirring halfway through.
- While the sweet potatoes are roasting, prepare the salad base by massaging chopped kale with a bit of olive oil and salt.
- Once the sweet potatoes are done, let them cool slightly, then add them to the kale along with chopped pecans, crumbled goat cheese, sliced apple or pear, pumpkin seeds, and dried cranberries.
- Toss everything gently and serve immediately, or let it chill in the fridge for a refreshing, cold salad.
Notes
Feel free to customize this salad with your favorite ingredients or dressings. It can also be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 18 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 15 mg
Keywords: Roasted Butternut Squash Salad, sweet potato salad, fall salad, healthy salad, kale salad