Ingredients:
- 4 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 4 cups kale, stems removed and leaves torn into bite-sized pieces
- /2 cup dried cranberries
- 1/3 cup sunflower seeds, toasted
- 1/3 cup crumbled feta cheese (omit for vegan or dairy-free option)
- 1/4 cup red onion, thinly sliced
Balsamic Vinaigrette:
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- 1 teaspoon dijon mustard (ensure it’s gluten-free)
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread it out on the prepared baking sheet.
- Roast the squash for 25-30 minutes or until tender and slightly caramelized, stirring halfway through the cooking time. Remove from the oven and let it cool.
- In a large salad bowl, massage kale with a bit of olive oil until the leaves start to soften.
- Add the roasted butternut squash, dried cranberries, sunflower seeds, feta cheese, and red onion to the bowl with the kale.
- To prepare the vinaigrette, whisk together the extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
- Drizzle the dressing over the salad ingredients and toss gently to combine.
- Serve the salad at room temperature or chilled, as a nutritious main dish or a hearty side salad.
For more gluten-free salad recipes, you can explore the following titles, which might give you additional ideas and inspirations:
- “Gluten-Free House Salad (Easy Green Salad Recipe)” on One Lovely Life: View Recipe
- “40 Gluten-Free Salad Recipes” on Taste of Home: View Recipes
- “Greek Salad – My Gluten Free Guide”: View Recipe
These links can offer a range of gluten-free salad recipes catering to different tastes and preferences.