Looking for a vibrant and nutritious dish that will brighten your table and tantalize your taste buds? Look no further than this Butternut Squash and Kale Salad with Toasted Breadcrumbs! With its perfect blend of sweet, roasted butternut squash, hearty kale, and crunchy toasted breadcrumbs, this salad is not just a side dish—it's a celebration of flavors and textures that will leave you craving more. Whether you're seeking a healthy lunch or a delightful dinner accompaniment, this recipe promises to be a showstopper. Ready to elevate your salad game? Let’s dive into the delicious details!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 4 cups kale, chopped
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your butternut squash roasts evenly and becomes tender.
- Prepare the butternut squash by peeling it with a vegetable peeler. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and then cut the flesh into 1-inch cubes. Aim for uniform pieces for even cooking.
- In a large mixing bowl, combine the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Toss until the squash is evenly coated.
- Spread the seasoned butternut squash cubes in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the squash is tender and lightly caramelized. Stir halfway through cooking to ensure even roasting.
- While the squash is roasting, prepare the kale. Rinse the kale leaves under cold water to remove any dirt or grit. Remove the tough stems and chop the leaves into bite-sized pieces. Place the chopped kale in a large salad bowl.
- In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the breadcrumbs to the skillet and toast them, stirring frequently, until they are golden brown and crispy, about 3-5 minutes. Be careful not to burn them.
- Once the butternut squash is done roasting, remove it from the oven and let it cool slightly. Add the warm butternut squash to the bowl with the chopped kale. The heat from the squash will help soften the kale slightly.
- Sprinkle the toasted breadcrumbs over the salad, along with the grated Parmesan cheese if using. Toss everything together gently to combine, ensuring the kale is well mixed with the squash and breadcrumbs.
- Season the salad with additional salt and pepper to taste. Serve immediately for the best texture, or let it sit for a few minutes to allow the flavors to meld.
Tips
- Choose the Right Squash: When selecting your butternut squash, look for one that feels heavy for its size with smooth, blemish-free skin. This will ensure maximum flavor and sweetness.
- Uniform Cutting: To achieve even cooking, make sure to cut your butternut squash into uniform 1-inch cubes. This helps them roast evenly, resulting in a perfect caramelization.
- Don’t Rush the Roasting: Allow your butternut squash to roast until it’s tender and slightly caramelized. This brings out the natural sweetness and enhances the overall flavor of the salad.
- Kale Prep: Be sure to remove the tough stems from the kale before chopping. This will make your salad more enjoyable and easier to eat.
- Toast the Breadcrumbs Carefully: Keep a close eye on the breadcrumbs while toasting them in the skillet. They can go from golden to burnt quickly, so stir frequently to achieve that perfect crispy texture.
- Serve Warm: For the best flavor and texture, serve the salad warm right after tossing it together. The warmth from the butternut squash will slightly wilt the kale, making it tender and delicious.
- Add a Zesty Twist: For an extra flavor boost, consider adding a squeeze of lemon juice or a drizzle of balsamic vinegar just before serving. It adds a refreshing zing that complements the sweetness of the squash beautifully.
Nutrition Facts
Calories: 238kcal
Carbohydrates: 33g
Protein: 8g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 8mg
