It’s hard to pack a whole season into a single salad, but dang it, All-Fall Salad does a pretty amazing job of it! Tender roasted butternut squash adds sweetness and autumnal fun, as do the crunchy toasted pepitas and the notes of smoky maple syrup! A little creamy goat cheese with some garden-fresh kale, plus a touch of lemon juice twinkling like beams of fall sunshine; you’ll find that eating this All-Fall Salad is like watching the leaves turn golden and waft away on the breeze! Find your bite of fall bliss!
Ingredients
- 4 cups butternut squash, cut into 3/4-inch cubes
- 1/2 cup onion, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon pure maple syrup
- 1/4 teaspoon kosher salt
- 1 1/2 cups lacinato kale, stemmed and thinly sliced
- 1 tablespoon lemon juice
- 1/3 cup goat cheese, crumbled
- 1/4 cup pepitas, toasted
- 1/4 teaspoon flaky sea salt
- 1/8 teaspoon cracked black pepper
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line a large rimmed baking sheet with parchment paper.
Step 3 –Spread the squash and the onion out onto the prepared baking sheet.
Step 4 –Drizzle the squash and the onion with the oil and the maple syrup.
Step 5 –Sprinkle the squash and the onion with the kosher salt and stir to coat.
Step 6 –Spread the squash-onion mixture in an even layer and roast until tender, about 20 minutes.
Step 7 –In a large bowl, combine the kale and the lemon juice and toss to coat. Let the kale mixture stand while the squash is baking to allow it to soften.
Step 8 –Add the squash-onion mixture to the kale mixture and toss to combine.
Step 9 –Top the salad with the goat cheese, the pepitas, the flaky salt, and the cracked pepper.
Step 10 –Serve.
