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.

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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.

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Toss Salad

3

Toss kale, spring mix, toasted walnuts, dried cranberries, roasted squash, kalamata olives, peppers and homemade balsamic dressing.

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