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Fresh Harvest Kale Salad with Roasted Butternut Squash

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A vibrant and healthy kale salad featuring caramelized roasted butternut squash, toasted pepitas, and a citrusy dressing. Perfect for fall gatherings and easy to prepare in under 40 minutes.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes
  • 1 large bunch of kale (about 8 cups), stems removed and leaves chopped
  • ½ cup raw pepitas (pumpkin seeds), toasted
  • ¼ cup dried cranberries or cherries (optional)
  • ¼ cup crumbled feta cheese or goat cheese (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Toss with 1 tablespoon olive oil, salt, and black pepper.
  3. Spread the squash cubes evenly on the baking sheet and roast for 25 minutes, flipping halfway through, until golden and tender.
  4. While the squash roasts, remove kale stems and chop leaves into bite-sized pieces. Place kale in a large bowl.
  5. Drizzle 1 tablespoon olive oil and a pinch of salt over kale. Massage with clean hands for 2-3 minutes until softened and darker green.
  6. In a small bowl or jar, whisk together apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and 1 tablespoon olive oil. Season with salt and pepper.
  7. Toast pepitas in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly browned. Let cool.
  8. Add roasted squash, toasted pepitas, and dried cranberries to the kale. Pour dressing over and toss gently to combine.
  9. Optionally, sprinkle crumbled feta or goat cheese on top before serving.
  10. Serve immediately or let flavors meld for 10-15 minutes for a softer texture.

Notes

Roast squash in a single layer to ensure caramelization. Massage kale to reduce bitterness and soften texture. Toast pepitas carefully to avoid burning. Dressing can be adjusted to taste. Roasted squash and toasted pepitas can be prepared 1-2 days ahead and stored separately. Keep dressing separate until serving to maintain kale crispness.

Nutrition

Keywords: kale salad, roasted butternut squash, pepitas, healthy salad, fall salad, autumn recipe, easy salad, vegetarian, gluten-free

Find it online: https://sizzlesprout.com/fresh-harvest-kale-salad-with-roasted-butternut-squash-easy-healthy-recipe/