Roasted Squash, Kale & Feta Salad with Walnut Vinaigrette
A roasted squash salad topped with kale and feta, garnished with a homemade citrus walnut vinaigrette.
Ingredients
Roasted Squash, Kale & Feta Salad
- 4 cups butternut squash cut into 1" cubes
- 2 tbsp extra virgin olive oil
- 2 bunches kale leaves only, chopped
- ½ tsp kosher or sea salt
- 4 oz feta cheese crumbled
- ¼ cup roasted pumpkin seeds
Citrus Walnut Vinaigrette
- 2 tbsp sherry vinegar
- 1 orange zested & juiced
- 1 tbsp honey
- 1 tbsp grainy mustard
- ¼ cup extra virgin olive oil
- 2 tbsp walnut oil
- 2 tbsp water
- ½ tbsp kosher or sea salt
- freshly ground black pepper
Instructions
Roasted Squash, Kale & Feta Salad
- Preheat the oven to 450F. In a large bowl, toss the squash with the oil. Spread onto a large baking sheet lined with parchment paper. Roast 20 minutes, until squash is golden and cooked through.
- In a large bowl, add the kale and salt. Use your hands to “massage” the salt into the kale, until the kale is bright green and silky-soft. Add in the roasted squash, feta cheese and pumpkin seeds.
Citrus Walnut Vinaigrette
- To make the dressing, in a mason jar (with a tight-fitting lid), add all of the dressing ingredients and shake vigorously, until combined. Toss with the Citrus Walnut Vinaigrette.