Fall Squash Salad Recipe
Make Fall Squash Salad Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Dressing
Method
Preparation
- 1
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into small cubes. Place the cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly and spread out in a single layer. Roast for about 25-30 minutes, or until tender and slightly caramelized. Allow to cool.
- 2
Prepare the Kale
While the squash is roasting, wash and dry the kale. Remove the tough stems and tear the leaves into bite-sized pieces. In a large bowl, add the kale and drizzle with a small amount of olive oil. Massage the leaves with your hands for about 2-3 minutes until they soften and darken in color.
- 3
Add Other Ingredients
Once the butternut squash has cooled, add it to the bowl with the kale. Then add the pomegranate seeds, crumbled feta cheese, and pumpkin seeds. Gently toss all the ingredients together.
Dressing
- 4
Make the Dressing
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until well combined.
- 5
Combine Salad and Dressing
Pour the dressing over the salad mixture and toss gently until everything is well coated. Taste and adjust seasoning if necessary.
