This cozy butternut squash kale salad has it all: lemony kale, savory roasted squash, tart-sweet cranberries, earthy button mushrooms, and crunchy pine nuts.
Author Becky Striepe
For the squash
4cupsdiced butternut squash(You're going for ½" pieces. A 2-pound squash should do the trick.)
1cupsliced green onionsYou're going for 3-inch pieces.
8ouncesbutton mushroomsstemmed and quartered
1tablespoonolive oilYou can substitute spray oil, if you prefer. Just spray after transferring the mixture to the basket.
For the salad
4cupskalestemmed and torn into bite-sized pieces
½cuptoasted pine nuts
If you're baking, preheat the oven to 425° F.
Roast the squash
In a large bowl, combine the squash, green onions, and button mushrooms, and set aside.
Make the sauce: Combine the olive oil (if using), soy sauce, maple syrup, vinegar, and garlic in your blender or food processor, and puree until smooth. Pour the sauce over the squash mixture, tossing to coat well.
To air fry: Transfer the squash mixture to your air fryer basket, leaving any leftover sauce in the bowl. Cook at 400F for 20-30 minutes (see note), shaking every 5 minutes, until the squash pieces are browned on the outside and tender on the inside. Toss with the cranberries, and set aside
To bake: Transfer the squash mixture to a baking sheet lined with parchment paper, leaving any leftover sauce in the bowl. Bake for 40-60 minutes (see note), stirring after 20 minutes, until the squash pieces are browned on the outside and tender on the inside. Toss with the cranberries, and set aside
Make the salad
In a large bowl, add the kale, lemon juice, olive oil, and salt. Massage the kale until it turns bright green. Add to the serving bowl
When the squash is done cooking, add it to the bowl of kale. Add the pine nuts, and toss to combine. Serve now for a warm salad, or chill until you're ready to serve.
Make sure that your squash pieces are as uniform as possible. If your pieces vary in size too much, you'll end up with some that are burnt and others that are undercooked. I don't want that for you!20-30/40-60 minutes may seem like a big range of cooking times. Let me explain! The cooking time will vary depending on the size of your pieces, the size of your air fryer, and even how fresh the squash you chose is. Just keep checking in until it's lightly browned on the outside and fork-tender on the inside.Your butternut squash kale salad will keep for three to four days in the refrigerator.
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Course Side Dish
Cuisine Holiday, Vegan
Keyword butternut squash kale salad, kale and butternut squash salad, kale butternut squash salad
Kale and butternut squash salad recipe from Glue & Glitter, https://www.glueandglitter.com/butternut-squash-kale-salad/