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As the leaves turn shades of gold and crimson and the air carries a crispness that invites cozy sweater-wearing and warm beverages, autumn presents a wonderful opportunity to celebrate the bounty of seasonal produce. This time of year is not just a feast for the eyes, but also for the palate. Among the delightful offerings of the season is our featured recipe: Butternut Squash and Kale Salad. This vibrant dish captures the essence of autumn with its rich colors and hearty ingredients, providing a comforting yet nutritious option for gatherings or cozy family dinners.

Butternut Squash and Kale Salad

Celebrate the essence of autumn with this vibrant Butternut Squash and Kale Salad! Packed with nutritious ingredients, this dish features sweet roasted butternut squash paired with hearty kale for a healthy and comforting meal. Discover the simple steps to prepare and assemble this stunning salad, complete with a flavorful maple mustard vinaigrette. Ideal for family gatherings or cozy dinners, it's a delicious way to embrace the season's bounty. Bring warmth and joy to your table!
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Ingredients
  

1 medium butternut squash, peeled and diced into 1-inch cubes

2 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon ground cinnamon

1 teaspoon paprika

4 cups kale leaves, stems removed and roughly chopped

¼ cup dried cranberries

¼ cup pecans, roughly chopped

¼ cup feta cheese, crumbled (optional for a vegan version)

2 tablespoons red onion, thinly sliced

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon maple syrup

1 clove garlic, minced

Instructions
 

Roast the Squash:

    Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the diced butternut squash, olive oil, salt, pepper, cinnamon, and paprika. Toss until the squash is evenly coated with the seasoning. Spread the coated squash in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, flipping the pieces halfway through for even cooking. Once done, remove from the oven and let cool slightly.

      Prepare the Kale:

        While the squash is roasting, rinse the chopped kale under cool water and thoroughly pat it dry with a clean kitchen towel. In a large bowl, add the fresh kale along with a pinch of salt. Massage the kale with your hands for about 2-3 minutes until it wilts and softens. This process enhances both the texture and flavor of the kale.

          Make the Dressing:

            In a small mixing bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup, and minced garlic until well combined. Taste the dressing and adjust seasoning with salt and pepper as desired.

              Assemble the Salad:

                To the bowl of massaged kale, add the roasted butternut squash, dried cranberries, chopped pecans, crumbled feta (if using), and thinly sliced red onion. Drizzle the prepared dressing over the top and gently toss everything together until all ingredients are well incorporated.

                  Serve and Enjoy:

                    Transfer the salad to a serving platter or divide it into individual bowls. For an extra touch, garnish with a few whole pecans and an additional sprinkle of feta cheese if desired. Serve immediately, or allow the salad to chill for 10-15 minutes to let the flavors meld beautifully.

                      Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4