Make this crisp salad featuring apples, roasted squash, nuts, and dried cranberries with a simple maple dressing. It works well as a weeknight side dish or a healthy lunch prep.
Author:jaxriley
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings 1x
Category:Salad
Method:Roasting and Tossing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 small butternut squash, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
5 ounces kale, stems removed and chopped
2 crisp apples, cored and sliced
1/2 cup dried cranberries
1/2 cup chopped pecans or walnuts
For the Dressing:
1/4 cup maple syrup
3 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
Roast the squash for 20 to 25 minutes, or until tender and lightly browned. Let it cool slightly.
While the squash cools, prepare the dressing. Whisk together the maple syrup, apple cider vinegar, 2 tablespoons of olive oil, and Dijon mustard in a small bowl until combined.
In a large bowl, combine the chopped kale, cooled roasted squash, sliced apples, dried cranberries, and chopped nuts.
Pour the maple vinaigrette over the salad ingredients.
Toss everything gently until the kale and other components are lightly coated with the dressing.
Serve immediately or store components separately for lunch prep.
Notes
If you plan to prep this salad for several days, keep the dressing separate and add it just before eating to prevent the kale from wilting.
Massage the kale with a small amount of the dressing for one minute before adding other ingredients; this softens the leaves.
Use firm, tart apples like Honeycrisp or Granny Smith for the best texture.