Butternut Squash Kale Salad | Recipe Cart
Butternut squash and kale salad with roasted spices, goat cheese, and a tangy dressing—quick and flavorful in just 40 minutes! Perfect for a healthy dinner.
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Cooking tools:
- Mason jar
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Whisk
- Refrigerator
- Serving bowl
Ingredients
- 3 cups cubed butternut squash, (about 1-inch cubes)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle chile pepper
- 1 head lacinato/tuscan kale, (leaves torn from stems)
- 1 to 2 teaspoons olive oil
- 2 to 3 ounces goat cheese, (crumbled)
- ¼ cup roasted pepitas
- 1/4 cup apple cider vinegar
- 2 tablespoons apricot preserves
- 2 garlic cloves, (finely minced or pressed)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch crushed red pepper flakes
- 1/2 cup extra virgin olive oil
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