Roasted Butternut Squash & Grape Kale Salad with Citrus Dressing
Ever been to a restaurant and eaten a dish where you’re like “I have to recreate this and enjoy at home!”
That’s kinda how I felt about this salad! The flavors worked so well together and the dressing was nice and different than the usual ones I default to (hello caesar, honey mustard, and balsamic vinaigrette!)
I have no clue what the actual dressing recipe was but I did my best to recreate the flavors and let me tell you – I think I did a fine job! It’s so good! The orange gives it a fresh vibe!
I also added avocado, which was not in the original salad mix, because you know – everything’s better with avo! Amiright? (feel free to remove if avocado is not your thing though, it will still be delicious).
It’s the perfect fall salad to add to your Thanksgiving meal if you’re looking to add something colorful and fresh – or enjoy any time really!
Roasted Butternut Squash & Grape Kale Salad with Citrus Dressing
Ingredients:
- 1 small butternut squash, peeled and chopped into 1 inch cubes
- 2 tablespoons olive oil
- 1 8 oz bag kale, washed and chopped
- 2 cups red grapes, sliced into halves
- 4 small radishes, sliced into thin rounds
- 1 avocado, cut into 1 inch cubes
- Toasted pumpkin seeds for topping
- ½ cup orange juice
- ½ cup olive oil
- ¼ cup maple syrup
- ¼ cup apple cider vinegar
- Pinch of salt to taste
Directions:
- Preheat oven to 425 degrees.
- Toss butternut squash cubes with olive oil. Bake for 30 to 35 minutes – opening the oven to toss once in between. It’s ready when you can easily pierce with a fork. Remove from oven and allow to cool. Meanwhile, prepare dressing.
- Dressing: combine orange juice, olive oil, apple cider vinegar, maple syrup, and salt. Stir until well blended. Set aside.
- In a large bowl, toss together kale, grapes, radishes, butternut squash, and avocado. Pour the amount of dressing that is to your liking (you may have some leftover which you can save for an easy salad prep later that week). Pour mixed salad into a serving bowl. Top with toasted pumpkin seeds. Serve and enjoy!
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