Description
Sweet squash, earthy beets, and caramelized onions give depth to this fall salad
Ingredients
Scale
- 1 large butternut squash, peeled and cut into 1-inch cubes
- 3 large beets, peeled and cut into 1-inch cubes
- 2 Tbsp olive oil, plus more as needed
- Salt and freshly ground black pepper, to taste
- 1 very large onion, sliced into thick pieces
- 5 cloves garlic, sliced into slivers (or 1 heaping Tbsp minced garlic)
- 2 bunches of kale, stems removed, torn into bite-sized pieces
- 1-2 tsp brown sugar (for roasting beets)
- 2 Tbsp apple cider vinegar
- 1 tsp dried thyme (or fresh if you’ve got it)
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the 1-inch butternut cubes on a foil-lined baking tray.
- Drizzle with about 1 Tbsp olive oil, season with salt and pepper, and roast for 20–30 minutes. I like mine tender but not mushy.
- On a second tray, scatter the beet cubes.
- Drizzle with olive oil, sprinkle with brown sugar, salt, and pepper. Roast alongside the butternut for the same time, keeping that slight crunch.
- While the veggies roast, heat 1–2 Tbsp olive oil in a large skillet over medium heat.
- Add the sliced onion and garlic. Cook slowly, stirring occasionally, until golden and caramelized, about 15 minutes. Let cool.
- In the same skillet, add a drizzle more oil if needed.
- Toss in the torn kale and cook for about 3 minutes, just until wilted and tender. Remove from heat and let it cool.
- In a large serving dish, arrange the roasted butternut, beets, caramelized onions, and kale. Gently toss to combine.
- Stir together apple cider vinegar, a pinch more pepper, and thyme.
- Drizzle over the salad and toss lightly.
- Taste and tweak seasoning; add more vinegar, oil, or salt if you like.
Note: Swap yams for butternut or use your favorite vinegar; balsamic or red wine work nicely.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
