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Kale Butternut Squash Salad with Maple Miso Dressing

colorfulsuperfoodie
If you're looking for a salad that's anything but boring, this Kale Butternut Squash Salad with Maple Miso Dressing is about to become a new favorite! Packed with cozy roasted butternut squash, hearty kale, juicy pomegranate seeds, crunchy pumpkin seeds, and creamy dairy-free feta, every bite is a delicious combination of sweet, savory, tangy, and crunchy.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Salad, Side Dish
Cuisine American
Servings 6

Equipment

  • 1 Sheet pan
  • 1 small blender or food processor
  • Parchment paper

Ingredients
  

  • 6-8 cup green kale chopped
  • 1 medium sized butternut squash about 3 cups
  • 1/2 cup pomegranate seeds
  • 1/3 cup pumpkin seeds
  • 1/2 cup dairy free feta crumbles
  • 1 tbsp avocado oil
  • 1 tbsp maple syrup
  • 1/4 tsp cinnamon

For the Maple Miso Dressing

  • 1/2 cup avocado oil
  • 1/4 cup rice vinegar
  • 5 tbsp maple syrup
  • 2 tsp Miso Master's Red Miso
  • 2 tbsp coconut aminos
  • 1 tsp grated ginger
  • 2 garlic cloves

Instructions
 

  • Carefully peel and de-seed the butternut squash, then cut it into small, bite-sized cubes.
  • Add the cubed butternut squash to a large bowl and toss with the avocado oil, maple syrup, and cinnamon until evenly coated. Spread the squash in a single layer on a parchment-lined baking sheet.
  • Roast for 25–30 minutes, or until fork-tender, stirring halfway through to ensure even roasting.
  • Once the butternut squash is finished roasting, remove it from the oven and set aside to cool for a few minutes.
  • While the squash is roasting, wash and carefully chop the kale into small, bite-sized pieces. Depending on the size of your kale bunch, you should have approximately 6–8 cups.
  • Add the chopped kale to a large salad bowl and drizzle with a little avocado oil. Use your hands to gently massage the kale until it softens. Add the roasted butternut squash, pomegranate seeds, pumpkin seeds, and dairy-free feta.
  • Prepare the maple miso dressing by adding all the dressing ingredients to a small blender or food processor. Blend until smooth, creamy, and well combined.
  • Drizzle the maple miso dressing over the salad and toss until all the ingredients are evenly coated.
  • Serve immediately and enjoy!
Keyword butternut squash, fall salad, kale salad, maple miso dressing, thanksgiving salad, thanksgiving side dish