Roasted butternut squash, avocado, baby kale, and cranberries join together for a hearty winter salad that can be customized in so many different ways.
Yield: 4
Ingredients
For the roasted butternut squash:
1 1/2cupsbutternut squash, cubedcut into 1/2-inch chunks; from about 1/4 of a medium butternut squash
2teaspoonsolive oil
1/4teaspoonkosher salt
1/4teaspoonblack pepper
For the salad dressing:
2tablespoonsred wine vinegar
1tablespoonfresh squeezed Meyer lemon juicecan substitute plain lemon juice
1teaspoonhoney
1teaspoonDijon mustard
1small clove garlic, mincedabout 1/2 teaspoon
Pinchkosher salt and freshly ground black pepperplus more to taste
1/2cupolive oil
For the salad:
5ouncesbaby kalewashed and dried
Prepared roasted butternut squash
1avocadocubed
1applecored and cubed (Fuji is great in this salad)
Preheat oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Add butternut squash to the baking sheet and drizzle with olive oil, kosher salt, and black pepper. Toss to evenly coat the squash. Roast until soft and slightly golden in color, about 20 minutes. Remove from the oven and let cool to room temperature before putting on the salad.
Make the salad dressing
In a large salad bowl (the one you will use for serving) add vinegar, lemon juice, honey, Dijon mustard, garlic, kosher salt and pepper. Whisk together until smooth. Slowly drizzle in the olive oil until the mixture is smooth and combined. Taste the dressing and add more kosher salt and pepper if desired.
Assemble the salad
Top the dressing with the baby kale, butternut squash, avocado, apple, blue cheese, and cranberries. Toss to combine and make sure all ingredients are evenly coated. Top with eggs and serve.
Notes
Meat option:
Add slices of grilled chicken or cooked crumbled bacon. Or both.
Dairy-free option:
Omit the blue cheese.
Vegan option:
Omit the blue cheese and eggs. Add cubed marinated tofu and/or vegan feta.