Roasted Butternut Squash Salad
Butternut Salad
This vibrant roasted butternut squash salad features kale, dried cranberries and roasted walnuts in an easy balsamic dressing.
LET'S MAKE IT
Roast Squash
1
Roast butternut squash with olive oil, salt and pepper at 400F for 30-40 minutes until tender and squash has some browned spots.
NEXT STEP
Chop Kale
2
Stack the kale leaves and roll them into tight bundles, then slice very thinly with a sharp knife to create shredded pieces.
NEXT STEP
Toss Salad
3
Toss kale, spring mix, toasted walnuts, dried cranberries, roasted squash, kalamata olives, peppers and homemade balsamic dressing.
NEXT
If you try this butternut squash salad, be sure to leave a star rating and review on the blog post. Thank you!