Roasted butternut squash and potato salad with kale and maple-balsamic dressing


So amazingly delicious, this salad is pure joy! Serve it warm or cold, on its own or as a side dish, whatever you choose you can't go wrong!


Ingredients (serves 4-6)
- 1 butternut squash, peeled, seeded and diced
- 4 potatoes, peeled and diced
- 2 carrots, peeled and cut into 3 cm pieces
- 1 large onion, sliced not too thinly
- 3 kale leaves, cut into bite size pieces (tough stems removed)
- a handful toasted pumpkin seeds
- 2-3 Tablespoons extra virgin olive oil
- salt and pepper


For the dressing:
- 1 garlic clove, mashed
- 3 Tablespoons balsamic vinegar
- 3 Tablespoon extra virgin olive oil
- 1 Tablespoon maple syrup (or honey)
- salt and pepper

I used two oven proof dishes to prepare this quantity as I did not want to overcrowd the veggies, I wanted them to be a bit crispy. So start by lightly oiling the bottom of the oven proof cookware used, then place the squash, potato, carrot cubes and onion slices, season with salt and pepper and drizzle the olive oil. Toss to coat well and roast at 400 F for 30 minutes or until veggies are tender and some edges start to brown. Meanwhile, prepare the dressing by gradually whisking the olive oil into the balsamic, then adding the maple, garlic, salt and pepper. To assemble the salad, place the roasted veggies into a large bowl, add the kale and the pumpkin seeds, then toss with the dressing. If you want to serve the salad warm, serve it immediately, if instead you would like it cold, add the kale and the dressing only before serving. Enjoy!





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