Roasted Butternut Squash and Kale Salad

by Rebekahcooked up on September 30, 2014

I’m going to admit it: it’s been fall for like three days in Portland, but this salad recipe is at least a month old. I used part of a squash for a client photo shoot and I couldn’t help but use the rest for this.

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Yesterday I spent one afternoon walking around downtown Portland in flats with my feet getting wet, and had enough. I immediately decided to buy fall shoes. Today I was back in better form: tights on, boots zipped and wool jacket protecting me from the chilly (but kind of delightful) breeze.

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So finally, it felt appropriate to post this squash and kale salad.

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Today is the first day we’ve had our new gas range hooked up. So my blog recipe output has been a little limited for the past week. But today we got to play with it for the first time. So we’re back in business. And the first order: canning tomatoes, of course!

Here’s what you need:
1 cup cooked quinoa
olive oil
2 cups fresh kale, cut into ribbons
1/2 roasted butternut squash, peeled and cubed*
1 1/2 Tbsp. goat cheese crumbles
2 Tbsp. sweetened, dried cranberries
Freshly ground black pepper

* Can be done ahead of time! Heat the oven to 400 degrees. Carefully peel the squash and cut into 1/2 to 1 inch cubes. Toss the squash with olive oil and salt liberally. Place on a pan lined with aluminum foil. Roast for 25 minutes or until easily pierced with a fork.

Heat the olive oil in a skillet and gently sauté the kale until softened. Toss with the quinoa and cubed butternut squash.

Top with goat cheese and dried cranberries. Season liberally with black pepper.

1 Comment

  1. YUM! This is so Fall. I need to get my fall recipes in check!

    Comment by Rachel Lloyd — October 1, 2014 at 1:39 pm

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Other fall recipes to try:

Roasted Tomato and Garlic Soup

Hands down my favorite thing to do with my armloads of summer tomatoes.

Chocolate Pumpkin “Chumpkin” Pie

One pie to rule them all ?

Delicata Squash & Coconut Rice Buddha Bowl

Basically, my dream post-gym dinner.