Delicious Warm Kale Salad with Roasted Butternut Squash Recipe 

The ideal comfort dish for chilly fall days is this warm kale salad with roasted butternut squash, balsamic vinaigrette, grilled chicken, and sugar-roasted pumpkin seeds!  

– 1 butternut squash – ½ pound brussels sprout – ¼ cup olive oil – 1 teaspoon salt – ½ teaspoon black pepper – 1 teaspoon dried oregano – ⅛ teaspoon nutmeg – ½ teaspoon garlic powder – 1 cup pumpkin seed – 2 tablespoon unsalted butter – ⅛ teaspoon nutmeg – 2 tablespoon brown sugar



Pre-heat your oven to 400℉. Mix the ingredients for roasted butternut squash in a large basin.  


Bake the butternut squash on a large baking sheet for 20–30 minutes until golden brown.   


Mix all the ingredients for the roasted pumpkin seeds in a medium dish and distribute them on a baking sheet in a single layer.   


Beat the chicken breasts between two plastic wraps with a mallet until they're 1 inch thick. Be careful not to shred the meat by beating too long.   


Pour balsamic dressing over the chicken in a shallow bowl or plate, flipping it to coat both sides. Leave the chicken marinating for 30–60 minutes.  


Grill chicken breasts. Brush olive oil on the grill grates, then place the chicken and broil without moving until it gets grill marks and browns.  


Cover the chicken with aluminum foil and let it rest for 5–10 minutes before slicing. Melt butter in a pan over medium-high heat.   


Sauté shallots and garlic for 3 minutes until transparent and aromatic. Add vinaigrette and water and simmer 2 more minutes.  


Mix olive oil and salt thoroughly with kale. I also massage the kale for a minute with clean hands. This tenderizes kale.  


Add the roasted butternut squash, pumpkin seeds, feta cheese, craisins, and dressing and mix thoroughly. Top salad with sliced chicken.  

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