As autumn leaves turn golden and a crisp breeze fills the air, there’s nothing more comforting than gathering around a cozy kitchen to enjoy a meal that celebrates the season’s bounty. Our Roasted Butternut Squash and Kale Salad is perfect for this time of year, capturing the harmonious flavors of sweet, caramelized squash and vibrant green kale, all brought together with a luscious tahini dressing. This dish doesn’t just nourish the body; it’s a family favorite that brings everyone together, making Sunday dinners and holiday gatherings unforgettable. Cooking with love and creativity, embracing the spirit of Zynahz, is all about cherishing these precious moments with food that warms the heart.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Skill Level: Easy
Ingredients
- 1 medium butternut squash, peeled and cubed
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 bunch of kale, stemmed and chopped
- 1/4 cup dried cranberries
- 1/4 cup pepitas (pumpkin seeds)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons water
- 1 garlic clove, minced
- 1/4 teaspoon smoked paprika
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the butternut squash cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them out on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through.
- While the squash is roasting, prepare the kale. In a large salad bowl, massage the chopped kale with the remaining 1 tablespoon of olive oil until the leaves are softened.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, water, minced garlic, and smoked paprika until smooth. Add salt and pepper to taste.
- Once the squash is done, let it cool for a few minutes before adding it to the kale. Toss in the dried cranberries and pepitas.
- Drizzle the tahini dressing over the salad, toss gently to combine, and serve immediately.
Helpful Tips
- To save time, you can buy pre-cut butternut squash from the store.
- Feel free to switch out dried cranberries with raisins or dried cherries for a different flavor profile.
- If you’re not a fan of tahini, try using a balsamic vinaigrette instead.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh, but it can be reheated gently in the microwave if desired.
Pairings and Complementary Dishes
This Roasted Butternut Squash and Kale Salad pairs wonderfully with a roasted chicken or a hearty quinoa pilaf. For beverages, a crisp apple cider or a glass of Chardonnay complements the autumn flavors beautifully.
Cooking isn’t just about the ingredients; it’s about the memories created and the joy shared with loved ones. I hope this Roasted Butternut Squash and Kale Salad brings warmth and inspiration to your table. Don’t forget to showcase your beautiful creations using #ZynahzRecipes or tagging @Zynahz on Instagram. I look forward to seeing your delightful renditions!
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