Roasted Butternut Squash Salad
This vibrant roasted butternut squash salad features kale, dried cranberries and roasted walnuts in an easy balsamic dressing.
LET'S MAKE IT
Roast butternut squash with olive oil, salt and pepper at 400F for 30-40 minutes until tender and squash has some browned spots.
Stack the kale leaves and roll them into tight bundles, then slice very thinly with a sharp knife to create shredded pieces.
Toss kale, spring mix, toasted walnuts, dried cranberries, roasted squash, kalamata olives, peppers and homemade balsamic dressing.
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