Roasted Butternut Squash and Blackberry Harvest Salad
Celebrate the flavors of the harvest season with the Roasted Butternut Squash and Blackberry Harvest Salad! This vibrant and refreshing salad combines the sweetness of roasted butternut squash, the tartness of fresh blackberries, and the crunch of toasted pecans.
Prep Time: 20-25 minutes
Cook Time: 40-45 minutes
Total Time: 60-70 minutes
Ingredients:
1 medium butternut squash, peeled and cubed
2 cups fresh blackberries
4 cups kale (de-stemmed and chopped)
1/2 cup candied walnuts (or you can make your own by tossing walnuts in sugar and baking them for a few minutes)
1/4 cup crumbled goat cheese (or more, if you’re a fan!)
2 tablespoons olive oil (for roasting squash)
1 tablespoon maple syrup (optional, for a touch of sweetness on the squash)
1 tablespoon lemon juice (for massaging the kale)
Salt and pepper, to taste
Balsamic vinaigrette or maple-dijon dressing (for drizzling)
Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C).
Toss the butternut squash cubes with olive oil, salt, pepper, and a drizzle of maple syrup (if you want an extra sweet flavor).
Spread the cubes on a baking sheet in a single layer and roast for 20-25 minutes, flipping once halfway, until the squash is tender and caramelized.
2. Massage the Kale:
While the squash is roasting, take your chopped kale and massage it with the lemon juice and a pinch of salt for about 2-3 minutes until the kale becomes darker, softer, and more tender.
3. Assemble the Salad:
In a large bowl, combine the massaged kale, roasted butternut squash, blackberries, and candied walnuts. Gently toss everything together.
4. Add Goat Cheese:
Sprinkle the crumbled goat cheese on top for that creamy, tangy finish.
5. Dress the Salad:
Drizzle with your dressing (balsamic vinaigrette or a maple-dijon dressing would work beautifully) and toss gently to coat.
6. Serve:
Serve immediately while the squash is still warm for a cozy, flavorful salad. Enjoy the balance of sweet, savory, and creamy!
Enjoy!
Nutritional Information (per serving)
Calories: 250-300
Protein: 5-7g
Fat: 10-12g
Saturated Fat: 1.5-2g
Carbohydrates: 35-40g
Fiber: 8-10g
Sugar: 10-12g