Maple-Roasted Butternut Squash, Kale, and White Bean Salad
From Jenny Sugar, POPSUGAR Fitness
Notes
Buy precubed raw butternut squash and packages of cut kale to make this salad even faster.
Ingredients
- 2 cups diced raw butternut squash (can substitute sweet potato)
1 teaspoon olive oil
1 teaspoon maple syrup
Sea salt
8 cups raw kale, stems removed, ripped into bite-size pieces
1 tablespoon lemon juice
1 teaspoon olive oil
Salt and pepper to taste
1 cup white beans, rinsed and drained
1/2 cucumber
3 tablespoons sliced raw almonds
2 tablespoons raisins or dried cranberries
Directions
- Preheat oven to 400°F.
- In a bowl, toss cubed butternut squash with olive oil, maple syrup, cinnamon, and sea salt.
- Pour squash onto a baking sheet and roast for 10 minutes. Flip and roast for another 10 minutes. Flip and roast for another 5 to 10 minutes until soft and slightly crisp on the edges.
- While the squash is baking, prepare the salad. Divide the raw kale between two bowls. Drizzle on lemon juice, olive oil, and a little salt and pepper to taste. Massage kale for several minutes until desired texture.
- Remove butternut squash from the oven and allow to cool for 10 minutes.
- Divide the kale between two bowls then add the white beans, diced cucumbers, warm roasted squash, sliced almonds, and raisins.
- Enjoy!
Source: Calorie Count [1]Information
- Category
- Salads, Main Dishes
- Cuisine
- North American
- Yield
- 2 servings
- Total Time
- 29 minutes, 59 seconds
Nutrition
- Calories per serving
- 426