Roasted butternut squash is paired with this kale salad with cranberries, apples, and walnuts for a colorful autumnal plate that can stand alone as a main dish or a side at your Thanksgiving or Christmas meal.
Kale Salad With Cranberries and Butternut Squash [Vegan]
- 1 bunch of kale
- 1 medium butternut squash
- 1/2 teaspoon salt
- 1 granny smith apple
- 1/4 cup dried cranberries sugar free
- 1/4 cup raw walnuts
- 3 tablespoons vegetable broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons dijon mustard
- 1 teaspoon minced garlic
- 1/2 teaspoon thyme
- 1/4 teaspoon pepper
Preheat oven to 400ºF. Chop butternut squash into one inch pieces.
Evenly spread the squash on a sheet pan and sprinkle with salt and pepper. Place in preheated oven and roast for 25-30 minutes, flipping once.
Wash, de-stem, and finely chop 1 bunch of kale while butternut squash is roasting.
Whisk together vegetable broth, apple cider vinegar, dijon mustard, maple syrup, thyme and pepper.Pour dressing over the kale. Massage the kale by squeezing and rubbing the kale for 2-5 minutes or until the kale darkens and softens.
Chop green apple and walnuts into bite sized pieces.
Place massaged and dressed kale into the bottom of your salad bowl. Top with roasted butternut squash, cranberries, apple, and walnuts. Serve immediately.
How to Chop a Butternut Squash: Pierce the butternut squash a few times with a fork and microwave for two minutes to help soften it. Cut the bottom and the top off the butternut squash. Cut the squash in half at the place where the squash begins to widen. Set one half of the the squash on your cutting board so that it lays flat. Using a sharp knife or peeler starting at the top and cutting downward remove the peel of the squash. Remove all the peel and the green lines that appear as these are places on the squash that are tough to eat. After you’ve peeled both halves, cut the wide half in half and remove the seeds with a spoon. Cut the peeled and seeded squash into one inch pieces.