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Roasted Butternut Squash Kale Salad

Roasted Butternut Squash Kale Salad


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  • Author: Mariel Lewis
  • Total Time: 50 mins
  • Yield: 4 servings 1x

Description

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.


Ingredients

Units Scale

For the salad

  • 1 kale bunch, washed and chopped
  • 1 large butternut squash, peeled and cubed
  • 2 tbsp grape seed oil
  • 2 tbsp honey
  • 1/2 tsp cinnamon
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup organic raisins
  • Coconut oil spray to spray baking sheet

For the vinaigrette

  • 4 tbsp avocado oil
  • 2 tbsp apple cider vinegar
  • Juice of 1/2 lemon
  • 2 tbsp honey
  • Pinch of sea salt
  • Pinch of black pepper

Instructions

  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.
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Salads
  • Cuisine: American