Nut Free Granola Bars

I love making homemade granola bars because they are easy to make and taste so much better than store bought. Most granola bar recipes have nuts or nut butter, including my favorite recipe. The only problem? A lot of schools, day cares, and camps don&#…

I love making homemade granola bars because they are easy to make and taste so much better than store bought. Most granola bar recipes have nuts or nut butter, including my favorite recipe. The only problem? A lot of schools, day cares, and camps don’t allow nuts because of nut allergies so I created a…

The post Nut Free Granola Bars appeared first on Two Peas & Their Pod.

Minty Watermelon Cucumber Salad (Vegan)

Get ready for summertime in a bowl! This fresh and juicy watermelon salad is bursting with flavor thanks to sweet watermelon, crisp cucumber, bright mint leaves, zingy onions, a hint of spice from jalapeños, and crunchy pepitas (or pistachios). It’s al…

Minty Watermelon Cucumber Salad (Vegan)

Get ready for summertime in a bowl! This fresh and juicy watermelon salad is bursting with flavor thanks to sweet watermelon, crisp cucumber, bright mint leaves, zingy onions, a hint of spice from jalapeños, and crunchy pepitas (or pistachios). It’s all beautifully balanced with salty vegan feta and a zesty lime dressing. Where do we sign up!?

This is a plant-based take on the classic combo that you don’t want to miss!

Minty Watermelon Cucumber Salad (Vegan) from Minimalist Baker →

Roasted Delicata Squash, Pomegranate and Arugula Salad

Have you made this salad before, by chance? I pulled this recipe from the archives and updated the photos to catch your eye. This stunner just might…

The post Roasted Delicata Squash, Pomegranate and Arugula Salad appeared first on Cookie and Kate.

delicata squash arugula salad recipe

Have you made this salad before, by chance? I pulled this recipe from the archives and updated the photos to catch your eye. This stunner just might steal the show at your Thanksgiving feast, and for good reason. Glittering pomegranate arils and golden squash taste just as good as they look.

Delicata squash is a lovely winter squash. It’s unique because its skin is so, well, delicate that you don’t need to peel it before roasting. The maple-balsamic dressing, arugula, pomegranate and goat cheese go great with the squash, of course, but also with apples and pears. If your oven is full, try sliced fruit instead, or simply roast the squash the day before.

salad ingredients

When I revisit older blog posts, I’m always amazed by the parallels in my life over the years and the seasons. When I originally shared this post seven years ago, I was dreaming of a better living/work space. Since that time, I’ve upgraded from my tiny apartment to a little rent house where I made the cookbook, then to a new apartment with a functional kitchen. Then we got married and I moved into my husband’s cozy home, which we’ve outgrown.

We’re actually in the process of purchasing our dream home now. It’s everything we could ever hope for, including a recently renovated kitchen that’s so pretty, I can hardly stand it. We’ll move in time for Christmas and I’m looking forward to setting up our tree and sitting by the fireplace.

To be honest, all I really care about now is keeping Cookie healthy, but our new home is a bright ending to an acutely difficult year. I’ve left my original sentiments below, just in case anyone would like to read them. I hope you are staying well and cozy out there.

Continue to the recipe...

The post Roasted Delicata Squash, Pomegranate and Arugula Salad appeared first on Cookie and Kate.

Roasted Butternut Squash Soup

With winter weather approaching, I wanted to perfect butternut squash soup that was not only easy to make but also incredibly delicious.
After a few trial runs, I reached the perfect intersection of minimal effort and maximum flavor. Let us show you h…

Roasted Butternut Squash Soup

With winter weather approaching, I wanted to perfect butternut squash soup that was not only easy to make but also incredibly delicious.

After a few trial runs, I reached the perfect intersection of minimal effort and maximum flavor. Let us show you how easy it is to make this seriously dreamy butternut squash soup that’s perfect for the holidays and beyond.

This 10-ingredient soup starts with roasting the squash, carrots, onion, and garlic to enhance their natural sweetness and maximize flavor.

Roasted Butternut Squash Soup from Minimalist Baker →

Autumn Kale and Sweet Potato Salad

I don’t know about you, but I need a good salad right about now. I’ve been kind of over doing the comfort foods lately and my body is like, “pleeeease, can I have some fresh vegetables??” But I’m still trying to enjoy these fall vibes, so I whipped up this Autumn Kale and Sweet Potato Salad. It meal preps well, which means that every time I open my fridge there is a delicious salad staring at me, ready to be eaten. That helps. That helps a lot. 😛

The post Autumn Kale and Sweet Potato Salad appeared first on Budget Bytes.

I don’t know about you, but I need a good salad right about now. I’ve been kind of over doing the comfort foods lately and my body is like, “pleeeease, can I have some fresh vegetables??” But I’m still trying to enjoy these fall vibes, so I whipped up this Autumn Kale and Sweet Potato Salad. It meal preps well, which means that every time I open my fridge there is a delicious salad staring at me, ready to be eaten. That helps. That helps a lot. :P

Autumn kale and sweet potato salads in glass meal prep containers

How Long Do the Salads Last?

Thanks to the heartiness of kale and the low moisture ingredients, you can prep this salad and keep it in your fridge for about five days. You can either keep the dressing separate, or toss the salad in the dressing ahead of time to help soften the kale. If you do toss the salad in the dressing before storage, you may want to make extra dressing, as some of it will be absorbed as the salad refrigerates.

Can I Use a Different Green?

Yes, if you are not a fan of the texture of kale, you can swap it out for spinach. You might also consider trying lacinato kale, which is a little bit softer than the curly kale I used. You can also make this salad over finely shredded cabbage and carrots, which would be similar to my Sweet Crunch Winter Salad.

What Other Dressings Can I Use

This slightly sweet and savory Maple Tahini Dressing is by far the best match for these flavors, but if you must swap it out for something else I would go with some sort of sweet vinaigrette, like either a honey poppyseed, apple cider or pomegranate vinaigrette, honey mustard dressing, or even a raspberry vinaigrette.

Swap Out the Sweet Potatoes

If you happen to have leftover roasted winter squash of any kind (butternut, acorn, delicata, pumpkin, kabocha, etc.) you can use that in place of the sweet potatoes and still have all those fall flavors! I just find sweet potatoes to be easier to source and prepare, so I chose those today.

front view of maple tahini dressing being poured over autumn kale and sweet potato salad
dressing being poured over the autumn kale and sweet potato salad in a bowl

Autumn Kale and Sweet Potato Salad

This fresh and crisp Autumn Kale and Sweet Potato Salad is chock full of fresh produce, but still has all those cozy fall flavors!
Total Cost $6.67 recipe / $1.67 serving
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 629.05kcal
Author Beth – Budget Bytes

Ingredients

Roasted Sweet Potatoes

  • 2 lbs. sweet potatoes $2.40
  • 1 Tbsp cooking oil $0.04
  • 1/4 tsp cinnamon $0.02
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp smoked paprika $0.02
  • 1/4 tsp salt $0.01

Maple Tahini Dressing

  • 1/4 cup tahini $0.85
  • 1/4 cup water $0.00
  • 2 Tbsp lemon juice $0.09
  • 2 Tbsp maple syrup $0.60
  • 1/4 tsp salt $0.01
  • 1/4 tsp garlic powder $0.02
  • 1/8 tsp cayenne pepper $0.02

Salad

  • 6 cups chopped kale (about 1/2 bunch) $0.50
  • 1 large apple* $0.70
  • 1/4 cup pepitas $0.60
  • 1/4 cup chopped pecans $0.52
  • 1/4 cup dried cranberries $0.22

Instructions

  • Preheat the oven to 400ºF. Peel and dice the sweet potatoes into 1/2-inch pieces. Place the sweet potatoes on a parchment lined baking sheet and add the cooking oil, cinnamon, cumin, smoked paprika, and salt. Toss the sweet potatoes until they are coated in oil and spices.
  • Roast the sweet potatoes for about 30 minutes, or until they are tender and browned on the edges, stirring once half way through.
  • While the sweet potatoes are roasting, prepare the rest of the salad. Start with the dressing. Add the tahini, water, lemon juice, maple syrup, garlic powder, cayenne pepper, and salt to a blender or bowl. Blend or whisk together until the ingredients are emulsified and smooth. Set the dressing aside.
  • Pull the kale leaves from the tough woody stems and rinse them well in a colander with cool water. Drain the kale well, then slice it into thin strips (they don't have to be perfect, so don't stress about this, just aim for smaller pieces). Divide the sliced kale between four bowls or containers.
  • Cut the apple into quarters and remove the core. Cut each quarter into thin slices. Add the apple slices to each container.
  • Add 1 Tbsp each of the pepitas, chopped pecans, and dried cranberries to each container. When the sweet potatoes are finished roasting, let them cool for about 5 minutes, then divide them between the containers. Divide the dressing between four small containers. Enjoy the salad immediately or refrigerate up to five days.

Notes

*Use a sweet or sweet-tart variety of apple. I used Honeycrisp, but Gala would be another nice option.

Nutrition

Serving: 1salad | Calories: 629.05kcal | Carbohydrates: 85.83g | Protein: 9.48g | Fat: 31.13g | Sodium: 941.68mg | Fiber: 13.35g
dressing being poured over the autumn kale and sweet potato salad in a bowl

How to Make Autumn Kale and Sweet Potato Salad – Step by Step Photos

Sweet potatoes prepped for roasting on a sheet pan

Start with the sweet potatoes. Preheat the oven to 400ºF. Peel and dice 2 lbs. sweet potatoes into ½-inch cubes. Place the sweet potatoes on a parchment lined baking sheet, drizzle with 1 Tbsp oil, ¼ tsp cinnamon, ¼ tsp ground cumin, ¼ tsp smoked paprika, and ¼ tsp salt. Toss until the sweet potatoes are coated in oil and spices.

Roasted sweet potatoes on the baking sheet

Roast the sweet potatoes for about 30 minutes, or until they’re tender and browned on the edges, stirring half way through roasting.

maple tahini dressing in a blender

While the sweet potatoes are roasting, prepare the rest of the salad. Begin with the dressing. Add ¼ cup tahini, ¼ cup water, 2 Tbsp lemon juice, 2 Tbsp maple syrup, ¼ tsp garlic powder, ⅛ tsp cayenne, and ¼ tsp salt to a blender or bowl. Blend or whisk until the ingredients are smooth.

Chopped kale in a bowl

Pull the kale leaves from the woody stems and give them a good rinse with cool water in a colander. Drain well, then slice the kale into thin strips (this doesn’t have to be perfect, so don’t stress, just aim for smaller pieces).

Cored and sliced apple

Cut a large apple into quarters, then remove the core. Slice each quarter into thin slices.

kale, apple, and sweet potato in a bowl

When the sweet potatoes are finished roasting, let them cool for about five minutes. Divide the kale between four bowls or meal prep containers, followed by the apple slices, and the roasted sweet potato.

cranberries, seeds, and nuts added to the salad

Then add 1 Tbsp dried cranberries, pepitas, and chopped pecans to each bowl or container. Divide the dressing into four small containers as well.

autumn kale and sweet potato salad being eaten

Drizzle the maple tahini dressing over top, then enjoy!

meal prep containers full of autumn kale and sweet potato salad

Or refrigerate the salad up to five days and enjoy later. :)

The post Autumn Kale and Sweet Potato Salad appeared first on Budget Bytes.

Autumn Cheese Board with Bourbon Crackling Caramel.

Oh how I live for a fall cheese board! And this one is better than the rest because of… bourbon crackling caramel. WOW. Yes, say it with me! Oh man guys. When we shot this cheeseboard… it was just SO good. So incredibly good. Let’s just say that 2020 is NOT the year of the […]

The post Autumn Cheese Board with Bourbon Crackling Caramel. appeared first on How Sweet Eats.

Oh how I live for a fall cheese board!

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

And this one is better than the rest because of… bourbon crackling caramel. WOW.

Yes, say it with me!

pouring bourbon crackling caramel on cheese

Oh man guys. When we shot this cheeseboard… it was just SO good.

So incredibly good.

Let’s just say that 2020 is NOT the year of the cheeseboard. Obviously. At least, not a giant mind-blowing cheeseboard. 

It has been nearly a year since I made a big entertaining cheeseboard because it’s been nearly a year since I entertained with a huge group of guests! I guess I could have made a smaller one for us, and I probably should have, but I just… didn’t.

And I couldn’t believe how much I’ve missed them. I mean, I could not stay away from this board. It was sooooo delicious. 

The combo between the salty and the sweet? Couldn’t handle it. 

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Now, before you freak over caramel and cheese, let me tell you! It’s not really any different from a wheel of brie topped with some sort of sweet jam. Or if you’ve ever made a sweet topping for brie, like a brown sugar kahlua version or something, then you’ll get it. 

The caramel on top of the salty, creamy cheese is the best combination. Then add a crunchy cracker? Sold.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

And because of the caramel, I don’t include my usual honeycomb (another staple I love on boards) or fig jam. Or any sort of sweet spread. The cracking caramel is enough!

To make it, you let sugar, water and bourbon bubble on the stovetop for 5ish minutes. I like to let it cool slightly – for just one minute or so – and then you pour it over your cheese. It slightly hardens and creates almost a crust of sorts over top of the cheese. But it’s still easy enough to slice into and twirl on your cracker.

OH MY GOSH.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

I am 99% certain I will never make a cheeseboard without this again. It is a game changer. It elevates the whole board, and I don’t even like to use that term. Especially when it comes to cheese boards because let’s be real, unless you’re eating a Lunchable, a cheeseboard is already elevated. 

But it does just that. 

For the actual board, I like to use two creamier cheeses, like a brie and a creamy goat. I also absolutely love this caramelized cheese – it’s incredible and so warming for fall. However! The wonderful part of this board (or really, any board) is that you can use whatever cheese you like. If you’d rather use a hard cheese (hello drunken goat!), that works too. As long as you love the cheese and enjoy a savory + sweet combo, it will work.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Now for the next fun part: smoky honey roasted pepitas. Yessssss. I love them.

These pepitas come from my honeycrisp harvest salad which is one of my favorites this (and every) time of year. Roast the pepitas then let them cool and break them into clusters. You can throw them on top of the cheese or simply scatter them on the board. 

With the pepita clusters, I also skip the nuts. I almost always do a marcona almond on my cheese boards but these are divine.

Also! I made the sweet and spicy walnuts from the salad too (in the salad I use pecans, but was out, so walnuts it was!) and they added so much crunch and flavor. I don’t think you have to make both sets of nuts for a cheese board, but it sure is fun because they are GOOD. 

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Now I hope I’ve convinced you that this should be dinner tonight.

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Fall Cheese Board with Bourbon Crackling Caramel

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Autumn Cheese Board with Bourbon Crackling Caramel

This fall cheeseboard is extra special, with creamy cheese drizzled in bourbon cracking caramel and topped with smoky honey roasted pepitas.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 to 10 people
Author How Sweet Eats

Ingredients

  • 1 wheel brie cheese
  • 1 wheel goat cheese
  • 1 block ski queen gjetost cheese, (this is a caramel cheese)
  • salami slices
  • baguettes and crackers
  • apple wedges
  • grapes
  • figs

smoky honey roasted pepitas

  • 1/2 cup pepitas
  • 1/2 tablespoons coconut oil
  • 2 to 3 tablespoons honey
  • 1/4 teaspoon smoked paprika
  • pinch of salt

bourbon crackling caramel

  • ½ cup brown sugar
  • 2 tablespoons bourbon
  • 2 tablespoons water

Instructions

  • Note: you can prepare the pepitas ahead of time. I suggest assembling the board fully and then making they caramel, as it only takes 5 minutes and you want to pour it over the cheese shortly after making.
  • Assemble the cheese board with the cheese wedges and blocks in the center, and the fruit, crackers, salami and and baguettes around the outside. Pour the slightly cooled caramel over the top of the cheese. Sprinkle with the pepitas clusters or spread them around the board.
  • Serve!

smoky honey roasted pepitas

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Microwave the coconut oil and honey together until melted, about 30 seconds. Stir the pepitas in a large bowl with the honey mixture, salt and smoked paprika. Place them on the baking sheet and smooth them out with a spatula – you still want them clustered so you can break them apart after baking!
  • Bake for 10 to 15 minutes, or until golden. Remove from the oven and toss slightly. Let cool completely before breaking apart.

bourbon crackling caramel

  • Combine the sugar, bourbon and water in a saucepan over medium heat. Whisk until the sugar dissolves. Bring the sugar to a boil and reduce it until it is just bubbling. Let it bubble for 5 minutes, brushing down sides with a pastry brush if needed.
  • Remove from the heat and let cool slightly for 1 to 2 minutes. Pour over the cheese wheels!

Notes

inspired by bon appetit

autumn cheese board with bourbon crackling caramel and honey roasted pepitas

Just add a chilled glass of pinot noir.

The post Autumn Cheese Board with Bourbon Crackling Caramel. appeared first on How Sweet Eats.

Steak Salad

Grilled Steak Salad with sweet corn, tomatoes, avocado, red onion, and a creamy cilantro lime dressing. You will love this fresh and simple summer salad! We make and eat a lot of salads during the summertime and this Steak Salad is Josh’s all-tim…

Grilled Steak Salad with sweet corn, tomatoes, avocado, red onion, and a creamy cilantro lime dressing. You will love this fresh and simple summer salad! We make and eat a lot of salads during the summertime and this Steak Salad is Josh’s all-time favorite! Adding a protein, like steak, is a great way to get…

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Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese.

These grilled prosciutto wrapped peaches make me so darn happy. I mean, just look at how cute they are! Plus, peaches wrapped in pork. This I can get behind. PLUS! Fresh arugula greens that provide the perfect bite, crumbly goat cheese, crunchy pepitas, all drizzled with a balsamic glaze. YES. Peach season is here and […]

The post Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese. appeared first on How Sweet Eats.

These grilled prosciutto wrapped peaches make me so darn happy.

grilled prosciutto wrapped peaches with arugula and goat cheese

I mean, just look at how cute they are!

Plus, peaches wrapped in pork. This I can get behind.

peaches wrapped in prosciutto

PLUS!

Fresh arugula greens that provide the perfect bite, crumbly goat cheese, crunchy pepitas, all drizzled with a balsamic glaze. YES.

Peach season is here and I am also here. For it, that is. I have a ton of peach recipes so just get ready.

prosciutto wrapped peaches

I like peaches with prosciutto as it is. But then, we go and grill them?

I’m so in.

In this recipe, the peaches are quartered – I like big thick slices that hold up well on the grill. You wrap half of a slice of prosciutto around the peach wedge and throw it right on the grates. I actually used my grill pan because it was an easy way to keep everything contained. But I’ve also made it without the grill pan and it’s perfect.

arugula and fresh lemon

The peaches get soft, a bit caramely and even sweeter. The prosciutto gets crisp and crunchy. The sweet + savory combo is just insanely good.

crispy prosciutto wrapped peaches

And then! Then you’re going to spritz some arugula with fresh lemon. This is the best way to eat arugula, in my opinion. It’s just so… easy. And light. And refreshing. Also, it’s ridiculously simple. 

Arugula tossed in fresh lemon juice is a great base for so many dishes. Put it in your recipe arsenal!

I like to add goat cheese for that creamy tang. It complements the warm peaches and peppery arugula very well.

grilled prosciutto wrapped peaches with arugula and goat cheese

Finally, a sprinkle of roasted pepitas! Because everyone needs some crunch on their salad.

Seriously, I would die without crunch in my salad.

Actually, that’s dramatic. I just wouldn’t eat salad without crunch in my salad. You know? It makes the entire thing.

grilled prosciutto wrapped peaches with arugula and goat cheese

This is the perfect summer lunch or dinner. It’s different and flavorful. It’s not too heavy but it’s satisfying enough. It tastes like heaven!

You can also use it as a side dish too. I like to add a few ears of corn to the grill while I’m doing the peaches, so that rounds everything out. But you could also add chicken breast or even some shrimp if you like. The grill is already hot, so you may as well do it!

grilled prosciutto wrapped peaches with arugula and goat cheese

I’m craving it again already.

grilled prosciutto wrapped peaches with arugula and goat cheese

Grilled Prosciutto Wrapped Peaches with Arugula

Print

Grilled Prosciutto Peaches

These grilled prosciutto wrapped peaches are perfectly sweet and savory! Serve over a bed of lemon arugula with goat cheese and pepitas.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 3 peaches, each cut into 4 wedges
  • 6 slices prosciutto
  • 12 ounces baby arugula
  • 2 tablespoons freshly squeezed lemon juice
  • ½ tablespoon olive oil
  • salt and pepper
  • 4 ounces goat cheese, crumbled
  • 3 tablespoons roasted, salted pepitas
  • balsamic glaze, for drizzling

Instructions

  • Preheat the grill over medium heat - to about 350 or 400 degrees F.
  • Slice the peaches in half and remove the pit. Slice the halves in half again, so you have 4 wedges for each peach. Tear or cut the prosciutto slices in half.
  • Wrap half of a slice of prosciutto around each peach wedge. You can place the peaches on a grill pan or grill directly on the grates.
  • Place the prosciutto wrapped peaches on the grill and cook, turning every few minutes, for about 10 to 12 minutes, until the prosciutto is crispy and cooked.
  • While the peaches are on the grill, toss the arugula with the lemon juice and olive. Season it with a pinch of salt and pepper.
  • Remove the peaches from the grill and serve on top of the arugula. Crumble the goat cheese on top. Sprinkle on the pepitas. Drizzle some balsamic glaze over the peach wedges.
  • You can serve this on a big platter where people can scoop it up themselves, or plated with a handful of arugula on the plate and 2 or 3 peach wedges. Enjoy!

grilled prosciutto wrapped peaches with arugula and goat cheese

This is my love language.

The post Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese. appeared first on How Sweet Eats.

Easy No-Bake Granola Bars

How are you doing? I find myself oscillating between hope and frustration. I look at the news, and promptly crave a distraction. I’ve always hoped that this…

The post Easy No-Bake Granola Bars appeared first on Cookie and Kate.

best granola bars recipe

How are you doing? I find myself oscillating between hope and frustration. I look at the news, and promptly crave a distraction. I’ve always hoped that this website serves as a helpful resource. If it provides a ray of sunshine or a healthy escape, even better.

Today, I offer you my go-to recipe for granola bars. These bars are delicious and easy to make with basic pantry ingredients. They can pass as a quick breakfast, and they make a perfect snack.

granola bar ingredients

These granola bars have spared me from some hangry moments lately. They’re satisfying, just sweet enough, and stick with me for a few hours. Granola bars to the rescue!

I’ve finally found some ingredients to work with, so I’ll be back with more recipes soon. Please let me know what you’re looking for, and I’ll try to come up with something good.

Continue to the recipe...

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Smoky Butternut Kale Salad with Goat Cheese and Apricot Vinaigrette.

I promise this is not another boring butternut squash kale salad! It may look a little underwhelming, but just wait until you taste it. THE FLAVOR. Oh my, the flavor is so good.  This is one of those salads where you will think about the flavor the next day and want to make it again. […]

The post Smoky Butternut Kale Salad with Goat Cheese and Apricot Vinaigrette. appeared first on How Sweet Eats.

I promise this is not another boring butternut squash kale salad!

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

It may look a little underwhelming, but just wait until you taste it.

THE FLAVOR.

Oh my, the flavor is so good. 

roasted butternut squash

This is one of those salads where you will think about the flavor the next day and want to make it again. It’s true.

lacinato kale with goat cheese

And! 

This is one of those salads that is almost too easy. It can surely be a great side dish – I feel like I’m always searching for a new kale salad! Just made another one last night for the super bowl – as a side to all the snacks. It’s accompanies most meals and kale salads always hold up great if you have leftovers.

But it’s also hearty enough that if you’re not starving, like on a day that you had a big lunch or you’d just like something lighter for dinner? It works. It’s filling and satisfying thanks to the squash. The pepitas bring the crunch and the goat cheese is so dreamy and creamy!

apricot vinaigrette

The dressing though! Oh this dressing. I became obsessed with this idea of jam dressing, especially apricot dressing. Which is hilarious because it’s not like I’m a huge fan of apricots or anything. But!

I just LOVE this vinaigrette so much.

Grab some apricot preserves and you can have this year round. It’s slightly sweet but also tart and just adds so much depth of flavor to the salad. And of course, you can use any jam that you’d like! This is one of my tips in my next book and I just couldn’t wait to share. Got jam? You can have an exciting and unique vinaigrette then too. 

Woohoo!

roasted butternut squash

Aside from the roasting of the squash, the salad comes together quickly and without fuss. I used lacinato kale here but you can always use curly green kale. Make sure to massage the kale with the tiniest drop of olive oil – it helps to remove the bitterness from the greens. It also allows them to be chewy in a GOOD way – not chewy in a tough way. You know?

It’s an important step that you can’t forget!

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

All that’s left to add? The goat cheese and pepitas. Almost TOO easy, right? Sure, I could have added some dried fruit or a cucumber or an avocado. But I’ve really loved making these “base” recipes lately that allow me to enjoy great flavors AND possibly account for leftovers.

By that, I mean that this salad makes a great base. The flavors are not overly polarizing so you could add some leftover shrimp or chicken to this. You could even add a soft boiled egg or something like that for a little more ooomph. 

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

This salad is:

Crunchy

Chewy

Creamy

All the things!

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

These are just my favorite kinds of recipes! HELLO DINNER. 

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

Butternut Squash Kale Salad

Butternut Squash Kale Salad

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

  • 3 cups cubed butternut squash, (about 1-inch cubes)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chipotle chile pepper
  • 1 head lacinato/tuscan kale, (leaves torn from stems)
  • 1 to 2 teaspoons olive oil
  • 2 to 3 ounces goat cheese, (crumbled)
  • ¼ cup roasted pepitas

apricot vinaigrette

  • 1/4 cup apple cider vinegar
  • 2 tablespoons apricot preserves
  • 2 garlic cloves, (finely minced or pressed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch crushed red pepper flakes
  • 1/2 cup extra virgin olive oil
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Place the squash on the sheet and toss with a tablespoon of olive oil. Season with the salt, pepper, garlic powder, cumin, paprika and chipotle pepper. Toss well. Roast for 20 to 25 minutes, until the squash has started to caramelize.
  3. While the squash is roasting, chop the kale leaves. Place them in a large bowl and drizzle on 1 to 2 teaspoons of the olive oil. Use your hands to massage the oil into the kale, massaging for a few minutes. Let the kale sit for 5 minutes.
  4. Add a pinch of salt and pepper to the kale and toss. Add on the crumbled goat cheese and the roasted pepitas. Add on the squash. Drizzle with the dressing and serve!

apricot vinaigrette

  1. In a bowl or jar, whisk together the vinegar, preserves, garlic, salt, pepper flakes and pepper. Stream in the olive oil while whisking until emulsified. Drizzle on the salad! This stays great in the fridge for 3 to 4 days.

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

In it for meatless monday!

The post Smoky Butternut Kale Salad with Goat Cheese and Apricot Vinaigrette. appeared first on How Sweet Eats.