Butternut squash and black bean kale salad
This Butternut Squash and Black Bean Kale Salad features roasted butternut squash, nutrient-rich kale, and creamy goat cheese, all tossed in a tangy dressing. It's a flavorful, healthy option perfect for lunch or as a side dish.
Cook time 30 min
Prep time 15 min
Ingredients:
1 squash3 tbsp olive oil
1 dash salt
1 dash black pepper
2 tbsp vinegar
1 tbsp mustard
1 tbsp honey
2 garlic cloves
1.50 cup kale
2 cups black beans
1/2 cup goat cheese
Prepare a delightful and nutritious Butternut Squash and Black Bean Kale Salad that bursts with flavors. This salad combines roasted butternut squash, black beans, fresh kale, and creamy goat cheese, all tossed in a vibrant and tangy dressing. Perfect for a healthy lunch or as a side dish for dinner, this recipe offers a harmonious blend of textures and tastes.
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon (15g) of olive oil and season with a dash of salt and black pepper.
- Toss the squash to coat evenly and spread it out in a single layer on the baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and nicely caramelized. Stir halfway through to ensure even cooking.
- Once done, remove from the oven and let it cool slightly.
- In a small bowl, whisk together the remaining 2 tablespoons (25g) of olive oil, vinegar, mustard, honey, and minced garlic until well combined.
- Place the chopped kale in a large mixing bowl.
- Drizzle a small amount of the prepared dressing over the kale.
- Using your hands, massage the dressing into the kale for about 1-2 minutes. This helps to soften the fibers of the kale, making it more tender and flavorful.
- Add the roasted butternut squash and black beans to the bowl with the kale.
- Drizzle the remaining dressing over the salad ingredients.
- Toss everything together gently to ensure the ingredients are well coated with the dressing.
- Sprinkle the crumbled goat cheese over the top of the salad.
- Give the salad a final gentle toss to incorporate the goat cheese.
- Transfer the salad to a serving dish or individual plates.
- Enjoy your delicious and nutritious Butternut Squash and Black Bean Kale Salad!
Your Butternut Squash and Black Bean Kale Salad is now ready to be enjoyed. The combination of hearty black beans, tender roasted squash, fresh kale, and tangy goat cheese, all enveloped in a flavorful dressing, makes this salad an enticing and nutritious meal. Serve it fresh and savor the delightful mix of flavors in every bite.
Butternut squash and black bean kale salad FAQ:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the goat cheese separate and add it just before serving to maintain its freshness.
The butternut squash is done roasting when it is tender and caramelized, typically after 25-30 minutes at 400°F (200°C). You can test doneness by poking it with a fork; it should be easily pierced.
Yes, you can substitute kale with other greens such as spinach or Swiss chard. Keep in mind that softer greens like spinach will require less massaging with the dressing.
If you need a substitute for goat cheese, try feta cheese, ricotta, or a dairy-free cheese alternative, depending on your dietary preferences.
Yes, you can customize the salad by adding ingredients like roasted nuts, seeds, or other vegetables such as bell peppers or avocado for additional flavor and texture.
Cooking Tips:
- Ensure to cut the butternut squash into uniform pieces for even roasting.
- Massage the kale with a small amount of olive oil or the dressing to soften it before mixing it with the other ingredients.
- For extra flavor, consider roasting the garlic cloves along with the squash.
- You can make the dressing ahead of time and store it in the refrigerator for up to a week.
- Feel free to personalize the salad by adding other ingredients like roasted nuts, seeds, or dried cranberries.
Nutrition Facts
4 ServingsCalories 270kcal
Protein 14g
Carbohydrates 30g
Fiber 10g
Sugar 9g
Fat 20g
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