Roasted Butternut Squash and Blackberry Harvest Salad
Ingredients
The Salad Base
-
10
oz
kale, deboned and chopped
-
2-3
tablespoons
olive oil
-
½
teaspoon
salt
The Roasted Butternut Squash
-
½
butternut squash
cubed (24 ounces)
-
1.5
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
Candied Nuts and Seeds
-
1
cup
raw pecans
-
⅓
cup
raw pumpkin seeds
-
1.5
tablespoons
maple syrup
-
⅛
teaspoon
sea salt
Balsamic Dressing
-
1
teaspoon
dijon mustard
-
1
tablespoon
maple syrup
-
2
tablespoons
balsamic vinegar
-
2
tablespoons
olive oil
-
⅛
teaspoon
sea salt
Other Salad Ingredients
-
12
oz
blackberries
-
¼
cup
goat cheese
-
¼
cup
dried cranberries
Instructions
- Massage kale with olive oil and salt in a large bowl for 3-4 minutes and set aside.
- Preheat the oven to 400ºF and prepare a baking sheet with olive oil spray.
- Toss cubed butternut squash with olive oil, salt, and pepper, then spread on the baking sheet and roast for 20-25 minutes.
- For the candied nuts, toss pecans and pumpkin seeds with maple syrup and sea salt, then spread on a baking sheet and roast for 8-10 minutes.
- Combine all dressing ingredients in a jar and shake well to mix.
- In a large salad bowl, combine blackberries, goat cheese, cranberries, kale, nuts, and roasted butternut squash. Pour dressing over the salad, toss, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
404
Total fat
31g
Total carbohydrates
32g
Total protein
7g
Sodium
0mg
Cholesterol
0mg
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