There’s something deeply satisfying about a bowl of Cinnamon Roasted Butternut Squash & Kale Salad that warms both body and spirit. With each bite, you experience the cozy sweetness of the cinnamon-tinged squash, contrasted beautifully by the earthy kale. After multiple attempts to get this recipe just right, I discovered the balance of flavors that make it shine. If you’re looking for more delicious ways to use squash, check out my Pumpkin Brownies.
About Cinnamon Roasted Butternut Squash & Kale Salad
This Cinnamon Roasted Butternut Squash & Kale Salad is not just a meal—it’s a seasonal harmony that brings warmth and comfort. I crafted it in my kitchen, experimenting with various spices and textures to create a salad that feels more like a hug. It’s perfect during the cooler months when you crave heartiness without the heaviness. Plus, it’s budget-friendly, uses seasonal ingredients, and is sure to please family and friends alike.
- Quick prep—ready in under 30 minutes.
- Versatile—great as a side dish or main course.
- Family favorite—everyone loves the blend of flavors.
- Butternut squash has plenty of vitamins and fiber, making it a nutritious choice.
Key Ingredients & Their Roles
- Butternut Squash: Sweet and creamy base; for best results, peel and dice evenly.
- Kale: Adds texture and earthiness; use Tuscan or curly, depending on preference.
- Olive Oil: Enhances flavor and helps with roasting; avocado oil can be a good replacement.
- Cinnamon: The star spice that brings warmth; feel free to experiment with nutmeg for variation.
How to Make Cinnamon Roasted Butternut Squash & Kale Salad
- Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, cinnamon, salt, and pepper in a bowl until well-coated, about 2 minutes.
- Spread the squash in a single layer on a baking sheet. Roast for 20-25 minutes, until tender and slightly caramelized, stirring halfway through to ensure even cooking.
- While the squash is roasting, massage the kale with a little olive oil to soften it, making it more palatable and vibrant.
- Combine the roasted squash and kale in a large serving bowl. Drizzle with additional olive oil and your favorite vinegar, and toss gently before serving.
Pro Tips & Troubleshooting
- I found that using a good quality olive oil really enhances the flavor during roasting—don’t skimp!
- A common error is overcooking the squash. If it becomes mushy, try decreasing the oven time next time.
- In the fall, consider adding roasted apples for added sweetness and seasonal flair.
- This recipe doubles easily, so feel free to make extra for guests!
Storage & Make-Ahead Guide
This dish stays fresh in the fridge for up to 4 days, making it an ideal candidate for meal prep. For longer storage, freeze in an airtight container for up to 3 months. When reheating, I recommend an oven or skillet to maintain that roasted flavor and texture.
Serving Suggestions
This Cinnamon Roasted Butternut Squash & Kale Salad pairs beautifully with grilled chicken or a warm crusty bread. For a complete meal, serve it alongside my Chicken Marsala or Roasted Broccoli and Carrots.
Frequently Asked Questions
- Can I use other greens instead of kale? Yes, spinach or arugula can also work well.
- Can I make this salad ahead of time? Absolutely, just add the dressing right before serving.
- How can I spice this up? Adding chili flakes can introduce a nice kick.
- What dressing pairs best? A balsamic vinaigrette complements the sweetness of the butternut squash.
- Is it possible to add protein? Definitely! Grilled chicken or chickpeas would be a great addition.
Final Thoughts
Every time I make this Cinnamon Roasted Butternut Squash & Kale Salad, I find new ways to enjoy it, whether on chilly evenings or bright lunch hours. I encourage you to experiment and find your favorite variations. Please share your experiences; I love to hear how you made it your own!
More Recipes You’ll Love
- Cinnamon Swirl Pancakes – the perfect breakfast to start your day sweetly
- Lemon Blueberry Pancakes – add a fruity twist to your breakfast routine
- Pumpkin Brownies – a delightful fall dessert pairing
- Chocolate Zucchini Bread – a moist treat that perfectly complements fall flavors
Cinnamon Roasted Butternut Squash & Kale Salad
Ingredients
- 4 cups butternut squash peeled and cubed
- 4 cups kale stems removed and chopped
- 3 tablespoons olive oil for roasting
- 1 teaspoon cinnamon ground
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, cinnamon, salt, and pepper in a bowl until well-coated.
- Spread the squash on a baking sheet and roast for 20-25 minutes until tender.
- Massage the kale with a little olive oil and combine with the roasted squash in a serving bowl.
- Drizzle with additional olive oil and toss to serve.