Butternut Squash, Crispy Kale, and Goat Cheese Salad
This Butternut Squash Crispy Kale Goat Cheese Balsamic Salad is sweet, tangy, sour and crunchy all at the same time! This is what this super healthy, nutritious and filling salad brings.
Total Time
1hr
4.7
3 Ratings
Author: Mi Terruño Food
Servings:
2
Ingredients
•
1
Butternut Squash
•
as needed
Olive Oil
•
2
tsp
Ground Ginger
•
1
tsp
Ground Cumin
•
to taste
Ground Black Pepper
•
1
tsp
Smoked Salt
•
1
tsp
Salt
•
4
cups
Kale
•
to taste
Salt
•
1/2
Red Onion
, finely sliced
•
1
cup
Goat Cheese
•
to taste
Arugula
•
to taste
Balsamic Glaze
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C).
2.
Scoop the seeds out from Butternut Squash (1) and chop it into large cubes. Keep the seeds and put them in a bowl of water.
3.
Put the cubed squash in a baking tray lined with parchment and season with Ground Ginger (2 tsp), Ground Cumin (1 tsp), Ground Black Pepper (to taste), Smoked Salt (1 tsp), Salt (1 tsp), and Olive Oil (as needed). Use your hands to mix well. Roast for 40 to 45 minutes in the preheated oven or until soft.
4.
Put Kale (4 cups) on a baking tray lined with parchment. Add Olive Oil (as needed), Salt (to taste), and Ground Black Pepper (to taste) and mix well with your hands. Roast for 10 minutes in the oven. Once done remove it from the tray and place it on a dry plate.
5.
Wash the squash seeds and remove all traces of the butternut squash flesh. Pat dry and put it in a tray and roast for 6 to 7 minutes at 400 degrees F (200 degrees C) or until crunchy.
6.
On a plate, add Arugula (to taste) as a base, then add the kale, squash, squash seeds, Red Onion (1/2), and Goat Cheese (1 cup). Drizzle some Balsamic Glaze (to taste) on top. Serve and enjoy!
Nutrition Per Serving
CALORIES
478
FAT
38.1 g
PROTEIN
28.6 g
CARBS
3.6 g
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