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+ servings
recipe seasonal depression healthy winter

Roasted Squash, Kale & Feta Salad with Walnut Vinaigrette

A roasted squash salad topped with kale and feta, garnished with a homemade citrus walnut vinaigrette.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, lunch, Salad, Side Dish, sides
Cuisine American
Servings 4 people
Calories 490 kcal

Ingredients
  

Roasted Squash, Kale & Feta Salad

  • 4 cups butternut squash cut into 1" cubes
  • 2 tbsp extra virgin olive oil
  • 2 bunches kale leaves only, chopped
  • ½ tsp kosher or sea salt
  • 4 oz feta cheese crumbled
  • ¼ cup roasted pumpkin seeds

Citrus Walnut Vinaigrette

  • 2 tbsp sherry vinegar
  • 1 orange zested and juiced
  • 1 tbsp honey
  • 1 tbsp grainy mustard
  • ¼ cup extra virgin olive oil
  • 2 tbsp walnut oil
  • 2 tbsp water
  • ½ tsp kosher or sea salt
  • freshly ground black pepper to taste

Instructions
 

  • Preheat the oven to 450F. In a large bowl, toss the squash with the oil. Spread onto a large baking sheet lined with parchment paper. Roast 20 minutes, until squash is golden and cooked through.
  • In a large bowl, add the kale and salt. Use your hands to “massage” the salt into the kale, until the kale is bright green and silky-soft. Add in the roasted squash, feta cheese and pumpkin seeds.
  • To make the dressing, in a mason jar (with a tight-fitting lid), add all of the dressing ingredients and shake vigorously, until combined. Toss with the Citrus Walnut Vinaigrette. 

Nutrition

Sodium: 991mgCalcium: 325mgVitamin C: 125mgVitamin A: 21572IUSugar: 12gFiber: 4gPotassium: 958mgCholesterol: 25mgCalories: 490kcalTrans Fat: 1gMonounsaturated Fat: 19gPolyunsaturated Fat: 9gSaturated Fat: 8gFat: 38gProtein: 11gCarbohydrates: 33gIron: 3mg
Keyword crispy kale, feta, homemade salad dressing, roasted squash, salad dressing
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