Blood Orange olive oil ·
Gluten Free ·
Healthy Options ·
Iron Fish Bourbon Maple Syrup ·
Maple balsamic ·
Salads ·
Roasted Butternut Squash Kale Salad
Roasted Butternut Squash Kale Salad
10 minutes
30 minutes
Salads
Ingredients
- 1 medium butternut squash (about 2 lb.), peeled, seeded, and cut into 1" pieces (about 6 c.)
- 2 tablespoons plus 2 teaspoons Fustini's Blood Orange olive oil
- Kosher salt & freshly ground black pepper
- 2 tablespoons Fustini's Maple balsamic
- 2 teaspoons Iron Fish Bourbon maple syrup
- 1 teaspoon Dijon mustard
- 1 bunch of curly kale, stems removed, leaves roughly chopped (about 6 packed c.)
- 1/4 cup dried cranberries
- 2 tablespoons raw pumpkin seeds (pepitas)
2 oz. goat cheese or blue cheese
thinly sliced apple, optional
Directions
In a large bowl, toss squash, 2 teaspoons of olive oil, salt, and pepper. Scrape into an air-fryer basket, reserve bowl. Cook at 400°, shaking the basket or tossing squash a few times, until squash is tender and golden, about 15 minutes.
- Meanwhile, in the reserved bowl, whisk balsamic, syrup, mustard, 1/2 teaspoon salt, and the remaining 2 tbsp. of olive oil. Add kale and massage into the dressing to soften it a bit.
Transfer squash to bowl with kale. Add cranberries and pepitas and toss to combine, season with salt and pepper. Crumble goat cheese over and gently toss it into the salad. Garnish with apple if desired.
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