This healthy salad makes the perfect side dish for the holidays.
Butternut squash turns tender in the oven, while goat cheese and pumpkin seeds add creaminess and crunch.
Letting the kale and lemon juice sit helps tenderize the leafy green, so don’t skip that step.
Photo: Ali Redmond
Line a large rimmed baking sheet with parchment paper.
Spread squash and onion on the prepared baking sheet.
Drizzle with oil and maple syrup; sprinkle with kosher salt.
Stir to coat and spread in an even layer.
Roast until tender, about 20 minutes.
Meanwhile, combine kale and lemon juice in a large bowl; toss to coat.
Let stand while the squash is baking, allowing the kale to soften.
Add the roasted vegetables to the kale; toss to combine.
Top with goat cheese, pepitas, flaky salt and cracked pepper.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
