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As the leaves begin to change color and the air turns crisp, the allure of autumn draws us into the kitchen to embrace seasonal cooking. This time of year brings a bounty of fresh produce that is not only vibrant and colorful but also rich in flavor and nutrition. One dish that perfectly embodies the essence of fall is the Autumn Harvest Butternut Squash & Kale Salad. This delightful salad brings together the warmth of roasted butternut squash, the earthiness of kale, and a medley of complementary ingredients that create a harmonious blend of flavors and textures.

Butternut Squash and Kale Salad

Celebrate the flavors of fall with this Autumn Harvest Butternut Squash & Kale Salad. Featuring roasted butternut squash, earthy kale, and a mix of nutritious ingredients like quinoa, cranberries, pecans, and feta cheese, this salad is as delicious as it is healthy. Packed with vitamins and antioxidants, it’s a perfect dish for seasonal gatherings or a wholesome meal prep option. Easy to prepare and beautifully vibrant, it embodies the spirit of autumn. Enjoy this nutritious powerhouse at any occasion!
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Ingredients
  

1 medium butternut squash, peeled and diced

3 cups kale, stems removed and chopped

1/2 cup quinoa, rinsed and drained

1/4 cup dried cranberries

1/4 cup pecans, roughly chopped

1/4 cup feta cheese, crumbled

2 tablespoons olive oil, divided

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

Salt and pepper, to taste

Instructions
 

Roast the Butternut Squash:

    Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced butternut squash with 1 tablespoon of olive oil, and season generously with salt and pepper. Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for approximately 25-30 minutes, or until the squash is fork-tender and exhibits a beautiful caramelization, flipping it halfway through for even roasting.

      Cook the Quinoa:

        While the squash is roasting, prepare the quinoa. In a small saucepan, combine the rinsed quinoa with 1 cup of water and a pinch of salt. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water has been absorbed. Afterward, fluff the cooked quinoa with a fork and set it aside to cool slightly.

          Prepare the Kale:

            In a large mixing bowl, add the chopped kale. Drizzle approximately 1 teaspoon of olive oil over the kale, along with a pinch of salt. Using your hands, massage the kale for about 2-3 minutes. This process will soften the leaves, enhancing their flavor and making them more palatable in the salad.

              Make the Dressing:

                In a small bowl, whisk together the remaining 1 tablespoon of olive oil, maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Whisk until the dressing is well combined and emulsified. Taste and adjust the levels of sweetness or acidity according to your preference.

                  Assemble the Salad:

                    Once the roasted butternut squash has cooled to a manageable warmth, transfer it to the bowl with the massaged kale. Next, incorporate the cooked quinoa, dried cranberries, and chopped pecans. Drizzle the prepared dressing over the salad ingredients and toss gently to ensure everything is evenly coated.

                      Top with Feta:

                        Finally, sprinkle the crumbled feta cheese generously over the top of the salad, adding a delightful salty and creamy contrast to the dish.

                          Serve:

                            This salad can be enjoyed warm or at room temperature, making it versatile for any occasion! It serves beautifully as a hearty side dish or a satisfying main course.

                              Prep Time, Total Time, Servings:

                                15 minutes | 50 minutes | Serves 4