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As the leaves turn vibrant shades of orange and gold, there's an undeniable shift in the air that calls for comforting, nourishing meals. The Autumn Bliss Butternut Squash and Kale Salad perfectly embodies the essence of the season, combining hearty ingredients that celebrate the bounty of autumn. This salad not only offers a feast for the eyes with its rich colors but also delivers a symphony of flavors and textures that make it a standout dish for any fall gathering or cozy weeknight dinner.

Butternut Squash and Kale Salad

Embrace the flavors of fall with the Autumn Bliss Butternut Squash and Kale Salad, a delicious and nutritious dish perfect for any autumn gathering. Featuring roasted butternut squash, nutrient-rich kale, and sweet dried cranberries, this salad is a feast for both the eyes and the palate. Packed with essential vitamins and healthy fats, it's a wholesome addition to your meals. Enjoy its delightful textures and vibrant colors as you celebrate the bounty of the season.
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Ingredients
  

1 medium butternut squash, peeled and diced into 1-inch cubes

2 tablespoons olive oil

Salt and black pepper, to taste

6 cups fresh kale, stems removed and leaves chopped

1/2 cup quinoa, rinsed and drained

1 cup vegetable broth (or water)

1/2 cup dried cranberries

1/2 cup toasted pecans or walnuts, roughly chopped

1/4 cup crumbled feta cheese (optional)

1/4 red onion, finely sliced

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

1 garlic clove, minced

Instructions
 

Roast the Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper in a large bowl. Spread it out in a single layer on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized, flipping halfway through.

    Cook the Quinoa: While the squash is roasting, bring the vegetable broth to a boil in a small pot. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa has absorbed all the liquid. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

      Prepare the Kale: In a large salad bowl, add the chopped kale. Drizzle with the remaining tablespoon of olive oil and a pinch of salt. Massage the kale for 2-3 minutes until it’s tender and slightly wilted.

        Make the Dressing: In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and minced garlic. Season with salt and pepper to taste.

          Combine the Salad: Once the butternut squash is roasted and the quinoa is cooked, add both to the salad bowl with the massaged kale. Add the dried cranberries, chopped nuts, red onion, and feta cheese (if using).

            Dress the Salad: Pour the dressing over the salad and toss gently until everything is well combined.

              Serve: Allow the salad to sit for about 10 minutes to let the flavors meld, then serve warm or at room temperature.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings