Roasted Butternut Squash Kale Salad
Prep time
Cook time
Total time
This Roasted Butternut Squash Kale Salad is a bright addition to any dinner table. A light vinaigrette on massaged curly kale, sweet roasted squash and crunchy cashews.
Recipe type: Entree
Cuisine: American
Serves: 4 servings
For the salad:
  • 1 kale bunch, washed and chopped
  • 1 large butternut squash, peeled and cubed
  • 2 tbsp grape seed oil
  • 2 tbsp honey
  • ½ tsp cinnamon
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ cup organic raisins
  • Coconut oil spray to spray baking sheet
For the vinaigrette:
  • 4 tbsp avocado oil
  • 2 tbsp apple cider vinegar
  • Juice of ½ lemon
  • 2 tbsp honey
  • Pinch of sea salt
  • Pinch of black pepper
  1. Make the vinaigrette: add vinaigrette ingredients to a bowl and whisk vigorously to emulsify. Transfer to a jar with a lid and refrigerate until ready to use.
  2. Preheat oven to 400 F.
  3. Spray baking sheet with coconut oil and set aside.
  4. Place squash in a bowl, and toss with grape seed oil, salt and pepper. Transfer squash to baking sheet and bake for 25 minutes; turn squash occasionally to brown evenly. Remove from oven, fold in raisins, honey and cinnamon and bake for another 15 minutes. Let cool.
  5. Add kale to a large salad bowl; massage with hands until soft with the help of a bit of olive oil, fresh lemon juice and a pinch of salt.
  6. Top kale with butternut squash, roasted cashews and vinaigrette to taste. Finish it off with a sprinkle of feta cheese crumbles or nutritional yeast if desired. Serve right away.
Tools You’ll Need:
- Cutting knife
- Cutting board
- Vegetable peeler
- Spoon
- Mixing bowl
- Baking sheet
- Measuring spoons
Nutrition Information
Serving size: 1 serving -- Calories: 325 Fat: 15 g. Carbohydrates: 48 g. Protein: 7 g.
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