Roasted Squash, Kale & Feta Salad with Walnut Vinaigrette Recipe • Steamy Kitchen Recipes Giveaways


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This delicious Roasted Squash, Kale & Feta Salad with Walnut Vinaigrette Recipe is part of our Foods To Fight Seasonal Affective Disorder series for the national daytime show The List. It’s full of healthy ingredients that are great for busting symptoms of depression!

Finished Roasted Squash, Kale & Feta Salad

How Can It Help with Seasonal Affective Disorder?

Roasted Squash, Pumpkin Seeds, and Walnut Vinaigrette are all a great source of Omega-3s, which prevent inflammation and boost brain function. In fact, one study from the University of Pittsburgh found that people who had diets higher in omega-3 fatty acids were less likely to experience depression.

We all know that Kale is super healthy, but did you know that it’s one of the most nutrient-dense foods on the planet? It contains SO many minerals that most of us lack, as well as Vitamin B9 or folate, which plays a huge role in producing dopamine for your brain!

Ingredients for this Roasted Squash, Kale & Feta Salad with Walnut Vinaigrette Recipe

  • 4 cups butternut squash, in 1” cubes
  • 2 tablespoons extra virgin olive oil 
  • 2 bunches of kale, leaves only, chopped
  • 1/2 teaspoon kosher or sea salt
  • 4 ounces crumbled Feta cheese 
  • 1/4 cup roasted pumpkin seeds (pepitas)

For the Citrus Walnut Vinaigrette:

  • 2 tablespoons sherry vinegar
  • 1 orange, zested and juiced
  • 1 tablespoon honey
  • 1 tablespoon grainy mustard
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons walnut oil
  • 2 tablespoons water
  • ½ teaspoon kosher or sea salt
  • Freshly ground black pepper

Ingredients for the Roasted Squash, Kale & Feta Salad

How to Make this Roasted Squash, Kale & Feta Salad with Walnut Vinaigrette Recipe

  1. Preheat the oven to 450F. In a large bowl, toss the squash with the oil. Spread onto a large baking sheet lined with parchment paper. Roast 20 minutes, until squash is golden and cooked through.
  2. In a large bowl, add the kale and salt. Use your hands to “massage” the salt into the kale, until the kale is bright green and silky-soft. Add in the roasted squash, feta cheese and pumpkin seeds.
  3. To make the dressing, in a mason jar (with a tight-fitting lid), add all of the dressing ingredients and shake vigorously, until combined. Toss with the Citrus Walnut Vinaigrette. 

Butternut squash and kale for the salad.Orange juice and zest for the citrus walnut vinaigrette

FAQs

What is Seasonal Affective Disorder?

Seasonal Affective Disorder is a type of depression that occurs in the fall and winter months due to a lack of natural sunlight. It affects 20% of Americans, 75% of which are women. It causes fatigue, brain fog, sleep problems, anxiety, depression, and weight gain.

Can you freeze roasted butternut squash?

Butternut squash freezes well no matter whether it’s raw or cooked. Already cut it into chunks? No problem! Freeze them the same way you would freeze berries: space them evenly on a baking sheet and place in the freezer. Once frozen, gather them into a freezer-safe container, leaving room for expansion. 

Finished dish of the Roasted Squash, Kale & Feta Salad with Walnut Vinaigrette

More Recipes to Beat Seasonal Affective Disorder

 

recipe seasonal depression healthy winter

Roasted Squash, Kale & Feta Salad with Walnut Vinaigrette

A roasted squash salad topped with kale and feta, garnished with a homemade citrus walnut vinaigrette.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Appetizer, lunch, Salad, Side Dish, sides

Cuisine American

Servings 4 people

Calories 490 kcal

Roasted Squash, Kale & Feta Salad

  • 4 cups butternut squash cut into 1″ cubes
  • 2 tbsp extra virgin olive oil
  • 2 bunches kale leaves only, chopped
  • ½ tsp kosher or sea salt
  • 4 oz feta cheese crumbled
  • ¼ cup roasted pumpkin seeds

Citrus Walnut Vinaigrette

  • 2 tbsp sherry vinegar
  • 1 orange zested and juiced
  • 1 tbsp honey
  • 1 tbsp grainy mustard
  • ¼ cup extra virgin olive oil
  • 2 tbsp walnut oil
  • 2 tbsp water
  • ½ tsp kosher or sea salt
  • freshly ground black pepper to taste

Calories: 490kcalCarbohydrates: 33gProtein: 11gFat: 38gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 25mgSodium: 991mgPotassium: 958mgFiber: 4gSugar: 12gVitamin A: 21572IUVitamin C: 125mgCalcium: 325mgIron: 3mg

Keyword crispy kale, feta, homemade salad dressing, roasted squash, salad dressing

 



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