Kale Butternut Squash Salad

Name: Kale Butternut Squash Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 people
Ingredients: 2 cups butternut squash, peeled and cubed; 2 cup kale; ½ cup wholemeal couscous; ¼ cup dried cranberries; ¼ cup pumpkin seeds; 2 tablespoon olive oil; ¼ teaspoon salt; 3 tablespoon olive oil; 1 tsbp lemon juice; ¼ teaspoon salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4 people
Calories
337 kcal
Course
Salad, Lunch
Cuisine
International

Kale Butternut Squash Salad

Willa Mcdonald

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Kale Butternut Squash Salad with roasted butternut squash and kale, wholemeal couscous, dried cranberries and toasted pumpkin seeds in a simple lemon and olive oil dressing, a light but wholesome salad recipe that is packed with goodness and it's absolutely delicious.

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Ingredients

Servings

2 cups butternut squash, peeled and cubed ( or half a medium butternut squash)
2 cup kale
½ cup wholemeal couscous
¼ cup dried cranberries
¼ cup pumpkin seeds
2 tablespoon olive oil
¼ teaspoon salt

For the dressing

3 tablespoon olive oil
1 tsbp lemon juice
¼ teaspoon salt

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Instructions

Preheat the oven to 200 degrees Celsius (390 Fahrenheit, 180 fan oven).
Rinse the kale with cold water, remove the stems, and use kitchen paper to dry the leaves well.
Chop them up into small bites.
Peel and chop the butternut squash into small cubes.
Arrange everything onto a roasting tray, drizzle over the olive oil and season with salt.
Give everything a good massage so they are coated with oil.
Roast for 10 minutes until the kale is crispy, then remove it from the oven.
Continue to roast the butternut squash for a further 20-25 minutes or until the butternut squash is nicely caramelized and tender.
To make the couscous, add it to a bowl with ⅔ cup of boiled water, cover the bowl with a plate and leave it to soak for 10 minutes until all the water has been absorbed.
Use a fork to fluff it up and leave it to cool.
Transfer the pumpkin seeds to a frying pan set over a medium heat, and toast to 3-4 minutes.
To make the dressing, mix the olive oil with the lemon juice and salt, and use a fork with mix it well.
To assemble the salad, add the roasted kale, butternut squash, toasted pumpkin seeds and cranberries to a salad bowl.
Pour over the dressing and toss well to combine.

Notes

Roasting the kale can be pretty tricky, so I would definitely keep an eye on it, it can go from not quite ready to burnt in a matter of minutes.
Do not use the kale if it has been burnt, it is really bitter and pretty horrible. But roasted at the right temperature and for the right amount of time, it's absolutely delicious and so crispy.
To ensure a nice crispiness, it is crucial to dry the kale leaves really well before roasting, otherwise they will stay soft.
Same goes for butternut squash, I love a slight caramelisation, but so keep an eye on it so it doesn't burn.

Nutrition Information

Show Details

Calories 337kcal (17%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Trans Fat 0.003g Sodium 320mg (13%) Potassium 460mg (13%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 11400IU (228%) Vitamin C 49mg (54%) Calcium 134mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 337 kcal

% Daily Value*

Calories	337kcal	17%
Carbohydrates	35g	12%
Protein	6g	12%
Fat	21g	32%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	14g	70%
Trans Fat	0.003g	0%
Sodium	320mg	13%
Potassium	460mg	10%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	11400IU	228%
Vitamin C	49mg	54%
Calcium	134mg	13%
Iron	2mg	11%