Seasonal salads are a hit when you combine the flavors and affordability of in-season veggies. Try this butternut squash kale salad for your lunch or your next party.
Combining fall flavors is appealing to the eyes and the pallet. Butternut squash, combine with crunchy kale, almonds, creamy goat cheese and zingy cranberries an is perfect for fall.
Butternut squash is everywhere in the fall and you can leave the supermarket with money in your pocket if you look for sales. I spotted deals at Aldi for 79 cents a pound and Giant was even going as low as 99 cents per pound. Kale is also usually on sale in the fall. Check out your local grocery store’s sales circular when you first get to the store to see what other cheap veggies you may be able to add to your salad.
Healthy Options that Taste Good
Some people hear salad and think “how boring” but it’s all in the ingredients. Romaine, tomatoes and carrots is way different than arugula, avocado and pumpkin seeds for example. Not to mention one is denser in nutritional value than the other. Salads also get a bad rap for being too light and not having enough “meat” to keep you full until the next meal. Again – its all in the ingredients! Load up a salad with high protein ingredients and dense veggies and you will not go hungry my friends. Not only will you be satiated but you may even have more energy. They do call them “power salads” for a reason. The nutrients in a high protein salad like Pinch of Yum’s Cheater’s Power Salad is way different than say Panera’s Seasonal Greens.
Butternut squash and kale are both good examples of high-nutrient ingredients that will not leave you hungry. Kale is full of Vitamin A, C, Calcium, and Potassium. Butternut squash is loaded with fiber, Vitamin B-6, Phosphorus and Magnesium.
Put It All Together
To make this salad all ingredients can be pre-bought and simply tossed together except the butternut squash. I recommend roasting the butternut squash. First peel the squash with a vegetable peeler. Then chop into small 1/2 inch to 1 inch cubes. Place on a covered baking sheet and drizzle with extra virgin olive oil and a pinch of salt. Bake at 400 degrees for about 20-25 minutes.
- 2-3 Cups Kale (washed and chopped)
- 1 Cup Butternut Squash (chopped and roasted)
- 1 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. Goat Cheese (crumbled)
- 2 Tbsp. Almonds (chopped or sliced)
- 2 Tbsp. Dried Cranberries
- Balsamic Dressing to taste
- Roast butternut squash. Pre-heat oven to 400 degrees. Peel squash with a vegetable peeler. Chop into ½ inch to 1 inch pieces. On a covered baking sheet, add squash, drizzle with extra virgin olive oil. Bake in oven for 20-25 minutes.
- In a medium bowl, add chopped kale and dress with balsamic dressing. Stir and massage the kale until it's covered in dressing. Then add butternut squash (roasted), goat cheese, almonds and dried cranberries.
Enjoy and let food be your energy!