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5 from 1 vote
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Warm Butternut Squash & Kale Salad with Goat Cheese & Pepitas
Total Time
33 mins
 
Servings: 4
Ingredients
  • 4 cups butternut squash, cubed (3/4-inch)
  • ½ cup onion, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon kosher salt
  • 1 ½ cups stemmed lacinato kale, thinly sliced
  • 1 tablespoon lemon juice
  • ⅓ cup goat cheese, crumbled
  • ¼ cup pepitas, toasted
  • ¼ teaspoon flaky sea salt
  • ⅛ teaspoon cracked black pepper
Instructions
  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. Spread squash and onion on the prepared baking sheet. Drizzle with oil and maple syrup; sprinkle with kosher salt. Stir to coat and spread in an even layer. Roast until tender, about 20 minutes.
  3. Meanwhile, combine kale and lemon juice in a large bowl; toss to coat. Let stand while the squash is baking, allowing the kale to soften.
  4. Add the roasted vegetables to the kale; toss to combine. Top with goat cheese, pepitas, flaky salt and cracked pepper.