Warm roasted butternut squash and crispy kale tossed with tart apples, toasted pepitas, and a tangy maple-Dijon dressing—bright, earthy, and satisfying.
Massage kale with a pinch of salt and a squeeze of lemon before dressing to soften the leaves and reduce bitterness. Slice apples just before assembling the salad to prevent oxidation.
Substitute red wine vinegar for apple cider vinegar if preferred. Pepitas can be toasted up to 2 days ahead and stored in an airtight container.
Ingredients
Scale
Measurement units
- 1 medium (about 2 lbs) butternut squash
- 3 tbsp olive oil (2 tablespoons plus 1 tablespoon, divided)
- kosher salt
- black pepper
- 8 oz fresh kale (Lacinato or curly kale both work)
- 2 medium Granny Smith apples (slice just before serving to prevent browning)
- ½ cup pepitas (pumpkin seeds)
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 1 small shallot
- 1 clove garlic clove
Ingredients
Scale
Measurement units
- 1 medium (about 2 lbs) butternut squash
- 3 tbsp olive oil (2 tablespoons plus 1 tablespoon, divided)
- kosher salt
- black pepper
- 8 oz fresh kale (Lacinato or curly kale both work)
- 2 medium Granny Smith apples (slice just before serving to prevent browning)
- ½ cup pepitas (pumpkin seeds)
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 1 small shallot
- 1 clove garlic clove
Instructions
Prepare and roast the squash
Preheat oven to 425°F.
Toss butternut squash (2 pound) cubes with olive oil (2 tablespoon), salt, and pepper on a sheet pan.
Spread in a single layer and roast until golden and tender, 25–30 minutes, stirring halfway through.
Equipment: sheet pan
Toast the pepitas
While squash roasts, heat a dry skillet over medium heat.
Add 0.5 cup pepitas and toast, stirring frequently, until fragrant and lightly browned, 4–5 minutes.
Transfer to a plate to cool.
Equipment: dry skillet
Make the maple-Dijon vinaigrette
In a small bowl, whisk together apple cider vinegar (2 tablespoon), Dijon mustard (1 tablespoon), 1 tbsp maple syrup, 1 minced shallot (1 small), 1 minced garlic clove (1 clove), and olive oil (1 tablespoon).
Season with salt and pepper to taste.
Equipment: small bowl, large salad bowl
Assemble the salad
Place 8 oz torn kale in a large salad bowl.
Pour warm roasted squash over the kale and drizzle with the vinaigrette.
Toss gently until kale is coated and slightly wilted, about 1 minute.
Top with toasted pepitas and sliced apples just before serving.
Equipment: large salad bowl, small bowl
Before you cook
Cook notes
- • Massage kale with a pinch of salt and a squeeze of lemon before dressing to soften the leaves and reduce bitterness.
- • Slice apples just before assembling the salad to prevent oxidation.
- • The warm roasted squash will slightly wilt the kale while the vinaigrette clings to it—toss gently to combine.
- • Pepitas can be toasted up to 2 days ahead and stored in an airtight container.
- • For a creamier dressing, whisk in 1 tbsp of tahini or Greek yogurt.
- • Substitute red wine vinegar for apple cider vinegar if preferred.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?