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As the leaves change color and the air turns crisp, autumn brings a bounty of seasonal ingredients that inspire warm and comforting dishes. One such dish is the Autumn Glow Roasted Squash and Kale Salad, which beautifully showcases the vibrant flavors and textures of butternut squash and kale. This salad not only celebrates the essence of fall but also packs a nutritious punch, making it an ideal choice for lunch or a side dish at dinner.

Roasted Squash and Kale Salad

Embrace the flavors of fall with the Autumn Glow Roasted Squash and Kale Salad, a delightful mix of roasted butternut squash, hearty kale, and sweet cranberries. This vibrant salad is not only visually stunning but also packed with nutrition, making it perfect for lunch or dinner. Drizzled with a tangy homemade dressing, each bite offers a satisfying blend of textures and flavors. Enjoy this seasonal dish to celebrate autumn's bounty!
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Ingredients
  

1 medium butternut squash, peeled and diced

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

4 cups curly kale, stems removed and leaves chopped

1/4 cup dried cranberries

1/4 cup pecans, roughly chopped

1/2 cup crumbled feta cheese (optional)

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 tablespoons maple syrup

1 tablespoon water

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Squash: In a large mixing bowl, toss the diced butternut squash with olive oil, salt, pepper, cinnamon, and nutmeg until evenly coated.

      Roast the Squash: Spread the seasoned squash onto a lined baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes or until tender and lightly caramelized, stirring halfway through for even cooking.

        Massage the Kale: While the squash is roasting, place the chopped kale in a large bowl. Drizzle with a pinch of salt and a little olive oil, then massage the kale with your hands for about 2-3 minutes until it becomes softer and darker in color.

          Make the Dressing: In a small bowl or jar, combine the apple cider vinegar, Dijon mustard, maple syrup, and water. Mix or shake until well combined.

            Combine Ingredients: Once the squash is done roasting, let it cool slightly. In the bowl with the massaged kale, add the roasted squash, dried cranberries, chopped pecans, and feta cheese (if using). Drizzle with the dressing and toss everything together gently until well mixed.

              Serve and Enjoy: Serve the salad warm or at room temperature. This salad can be plated individually or served family-style in a large bowl.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings