Description
Warm Fall Harvest Salad with Roasted Vegetables is a seasonal delight, perfect for cozy gatherings or weeknight dinners. This vibrant dish combines sweet butternut squash, earthy beets, and hearty kale, all roasted to perfection and drizzled with balsamic vinegar. It?s a comforting blend of flavors that embodies the essence of fall while providing a nutritious boost. Easy to prepare and visually stunning, this salad will surely impress your family and friends.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 2 cups beets, sliced into wedges
- 4 cups kale, chopped
- 1 medium red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- ? tsp black pepper
- 2 tbsp balsamic vinegar
Instructions
- Preheat oven to 400?F (200?C) and line a baking sheet with parchment paper.
- In a large bowl, combine butternut squash, beets, and red onion. Drizzle with olive oil and sprinkle with salt and pepper. Toss until well-coated.
- Spread the vegetables evenly on the baking sheet and roast for 25-30 minutes until tender.
- While the veggies roast, wash and chop kale into bite-sized pieces and place in a serving bowl.
- Once roasted, let the vegetables cool slightly before adding them to the kale. Drizzle with balsamic vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 9g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg