Autumn Butternut and Kale Salad with Maple Vinaigrette

Ingredients and Weight:

• 1 medium butternut squash (about 2 pounds), peeled and cubed
• 1 bunch kale (about 1 pound), chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1/4 cup crumbled goat cheese (optional)

Maple Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Difficulty Level: 2 (Simple)

Preparation Method Steps:

1. Preheat oven to 425°F (220°C).
2. Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 30-40 minutes, or until tender and caramelized.
3. In a large bowl, combine the roasted butternut squash, kale, cranberries, walnuts, and goat cheese (if using).
4. In a small bowl, whisk together the maple vinaigrette ingredients.
5. Drizzle the maple vinaigrette over the salad and toss to combine.

Nutritional Information:

• Calories: 300 per serving
• Fat: 15 grams
• Protein: 10 grams
• Carbohydrates: 30 grams
• Fiber: 5 grams

Dish Characteristics:

• Autumnal flavors with roasted butternut squash, kale, and cranberries
• Sweet and tangy maple vinaigrette
• Crunchy texture from walnuts
• Healthy and satisfying

User Comments:

• "A delicious and refreshing salad that's perfect for fall."
• "The maple vinaigrette is incredibly flavorful and complements the butternut squash perfectly."
• "I love the combination of sweet and savory flavors. This salad is a winner!"
• "The goat cheese adds a nice creamy touch."
• "This salad is easy to make and can be customized to your liking."

Special Precautions and Tips:

• If you don't have maple syrup, you can substitute honey.
• If you're vegan or dairy-free, you can omit the goat cheese.
• To make the salad ahead of time, prepare everything except the vinaigrette. Store the salad separately from the vinaigrette in the refrigerator for up to 3 days. Toss with the vinaigrette just before serving.