Kale and Roasted Red Kuri Squash Salad

A vibrant and hearty kale salad featuring roasted Red Kuri squash, feta cheese, dried cranberries, and pumpkin seeds. The combination of flavors and textures creates a satisfying and nutritious dish.

Ingredients:

• 1 bunch of kale, stems removed and leaves torn into bite-sized pieces
• 1 small Red Kuri squash, peeled, seeded, and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup balsamic vinaigrette dressing

Instructions:

Preheat your oven to 400F 200C

Toss the diced Red Kuri squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet

Roast in the preheated oven for about 20-25 minutes or until the squash is tender and slightly caramelized

Set aside to cool

In a large mixing bowl, massage the torn kale leaves with the remaining 1 tablespoon of olive oil until the leaves soften and darken in color, about 3-5 minutes

Add the roasted Red Kuri squash, toasted pumpkin seeds, crumbled feta cheese, and dried cranberries to the bowl with kale

Drizzle the balsamic vinaigrette dressing over the salad and toss everything together to combine

Serve immediately as a nutritious and delicious salad