Cinnamon Roasted Butternut Squash & Kale Salad
A warm and comforting salad featuring roasted butternut squash, fresh kale, and a hint of cinnamon.
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.
Notes
Feel free to add nuts or seeds for extra crunch.