Daily Recipe: Roasted Butternut Squash and Kale Salad
We can’t get over how wonderful squash season is. With the choices ranging from acorn to patty pan, the recipe options are endless.
A favorite among many is the butternut squash. This odd-shaped beauty is rich in flavor, and the bright orange adds color to any Fall themed dish you create.
Technically a fruit, because of its seeds, butternut squash is full of antioxidants and nutrients. It’s low in fat and has large amounts of dietary fiber, which makes it a heart-healthy choice.
When choosing your squash, look for an unblemished squash that feels heavy and doesn’t appear shiny. A shiny squash indicates that the fruit was picked too early, and it won’t be as sweet as a fully mature fruit.
We’re a fan of roasting the squash, as it brings out the flavor of the fruit and is easy to do. With the abundance of local kale, we were inspired to make a kale salad. Thanks to My New Roots for the inspiration.
Roasted Butternut Squash and Kale Salad
Adapted from My New Roots
- 1 butternut squash ($2.50 a lbs)
- 1 bunch of kale ($3.00 a bunch)
- 1 tbsp melted coconut oil ($.34 for 1 tbsp)
- 3 tbsp poppy seeds ($.84 for 3 tbsp)
- 1 tbsp garlic powder ($.47 for 1 tbsp)
- sprinkle of sea salt
- 1 lemon ($.50 for one lemon)
- 1/4 cup dried cranberries ($.88 for 1/4 cup)
- 2 tbsp olive oil ($.40 for 2 tbsp)
- 1 tsp apple cider vinegar ($.05 for 1 tsp)
- 1 tsp maple syrup ($.11 for 1 tsp)
- 1/4 tsp mustard powder
- pinch of sea salt
Approximate total for in.gredients: $9.09
Approximate per person for a family of four: $2.27
Preheat oven to 400 degrees F. Remove the skin of the squash and cut into bite-sized chunks. Toss the squash with melted coconut oil, garlic powder, sea salt and poppy seeds. Roast for 30-40 minutes.
While the squash is roasting, wash, de-stem and shred the kale. Toss in a bowl with juice from half a lemon and sprinkle with sea salt. Massage to tenderize the kale, allowing it to wilt slightly.
Mix up the dressing by combining olive oil, vinegar, maple syrup, mustard powder and a pinch of sea salt.
After removing the squash from the oven, allow it to cool for 10-15 minutes before tossing in with the kale and the dried cranberries.
Enjoy and dream of crisp fall days.