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Roasted Butternut Squash and Kale Salad

Roasted Butternut Squash and Kale Salad with Turkey Bacon Delight

A vibrant Roasted Butternut Squash and Kale Salad featuring crispy turkey bacon, walnuts, and dried cranberries.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 250 kcal

Equipment

  • Oven
  • Large Bowl
  • Baking sheet

Ingredients
  

  • 1 medium butternut squash, peeled and cubed
  • 4 cups kale, chopped
  • ¼ cup olive oil
  • 2 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • ¼ cup walnuts, toasted
  • ¼ cup dried cranberries

Instructions
 

  • Preheat your oven to 425°F (220°C) and roast the butternut squash until tender, about 25-30 minutes.
  • In a large bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
  • Add roasted squash, kale, walnuts, and cranberries. Toss to combine and serve.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 32gProtein: 5gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 60mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 18000IUVitamin C: 80mgCalcium: 70mgIron: 1.5mg
Keyword healthy salad, kale salad, Roasted Butternut Squash, thanksgiving salad, Turkey Bacon, vegetarian option
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