Go Back
Kale Salad with Roasted Butternut Squash, Beets and Goat Cheese

Kale Salad with Roasted Butternut Squash, Beets and Goat Cheese

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Salad
Cuisine Canadian, Vegetarian
Servings 4 people

Ingredients
  

  • 1 bunch kale
  • 2 beets
  • 1 cup Butternut squash cubed - I used frozen Butternut Squash already cubed. Make sure you thoroughly thaw it.
  • 1 onion
  • 3 oz. goat cheese
  • 3 Tablespoons pepitas
  • 5 Tablespoons olive oil
  • 1/4 cup olive oil
  • 1 Tablespoon White Wine Vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 garlic clove minced
  • fresh ground pepper to taste
  • aluminum foil

Instructions
 

  • Preheat oven to 425F.
  • Cut leaves from beets, then wash and pat dry. Place each beet on a 3" square of aluminum foil. Drizzle 1 Tablespoon of olive oil on beet, then wrap and fold each end. Place beets on baking pan and roast for 1 hour.
    Place beets in aluminum foil packets and roast.
  • Remove aluminum foil from beets and chop into 1" pieces.
  • Remove skin from onion and then chop into quarters.
  • Place cubed Butternut squash and onion on a baking pan. Drizzle 2 Tablespoons of olive oil on squash and onion and place pan in the oven. Roast for 20-25 minutes at 425F checking at the 20-minute mark to see if they are done. You may need to remove the onions from the oven and let the squash roast for 5 minutes longer.
    Roast butternut squash and onions at 425F.
  • While vegetables are roasting, prepare dressing by combining 1/4 cup of olive oil, 1 Tablespoon of white wine vinegar, 1/2 teaspoon of Dijon mustard, 1 minced garlic clove and black pepper to taste in a jar with a lid. Shake to combine and then refrigerate dressing until use.
  • Wash kale and tear kale leaves into 2" pieces, ensuring to discard stems. (I steamed the kale for 1 minute to make it more tender, but you don't have to do this.) Massage 2 Tablespoons of olive oil into kale.
  • Place kale in a large salad bowl and add Butternut squash, beets, onions, 4 Tablespoons of pepitas and 3 ounces of goat cheese. Pour dressing on top and toss well.