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Massaging kale is a transformative technique that elevates the texture and flavor of this leafy green. While kale is known for its robust nutritional profile, its toughness can be off-putting to some. By massaging the kale, you'll break down its fibrous structure, making it softer and more palatable. This process not only enhances the taste but also helps the kale absorb the flavors of the dressing more effectively.

Butternut Squash and Kale Salad

Celebrate the flavors of fall with the Autumn Bliss Salad, featuring roasted butternut squash and fresh kale. This vibrant dish combines seasonal ingredients like sweet pomegranate seeds and crunchy pecans to create a nourishing and delicious meal. Rich in vitamins and antioxidants, it's perfect for autumn gatherings or as a healthy addition to your weekly menu. Enjoy every satisfying bite while embracing the beauty of the season!
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Ingredients
  

2 cups butternut squash, peeled and diced

4 cups kale, stems removed and torn into bite-sized pieces

1 cup cooked quinoa

1/2 cup pomegranate seeds

1/4 cup roasted pecans, roughly chopped

1/4 cup feta cheese, crumbled (optional)

2 tablespoons olive oil

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

Salt and pepper, to taste

Instructions
 

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out in a single layer and roast for 20-25 minutes or until tender and slightly caramelized. Stir halfway through for even cooking.

    Prepare the Kale: While the squash is roasting, place the torn kale in a large bowl. Drizzle with a little olive oil (about 1 teaspoon) and a pinch of salt. Massage the kale for a few minutes to tenderize it and help reduce its bitterness.

      Whisk the Dressing: In a small bowl, combine the remaining olive oil, maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Whisk until it's well combined and emulsified.

        Assemble the Salad: Once the butternut squash is roasted and slightly cooled, add it to the bowl with the kale. Then add the cooked quinoa, pomegranate seeds, and roasted pecans. If using, sprinkle the feta cheese over the top.

          Dress the Salad: Drizzle the dressing over the salad and toss gently until everything is coated. Adjust seasoning with additional salt and pepper if necessary.

            Serve: Enjoy your fresh Autumn Bliss Salad immediately, or allow it to sit for about 10 minutes for flavors to meld. This salad can also be stored in the fridge for up to 2 days, but the kale may soften over time.

              Prep Time, Total Time, Servings:

                15 minutes | 40 minutes | 4 servings