Kale Salad with Roasted Butternut Squash

Name: Kale Salad with Roasted Butternut Squash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving
Ingredients: 10 cups kale; 1 cup butternut squash; 2 ounces goat cheese; ½ cup blueberries; ⅓ cup toasted pecans; 1 teaspoon olive oil; salt and pepper; ⅓ cup olive oil; 3 tablespoons apple cider vinegar; 1 ½ tablespoons sugar-free maple syrup; 2 teaspoons Dijon mustard; ½ teaspoon dried thyme; 1 clove garlic; ¼ teaspoon salt; ¼ teaspoon ground black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6
Calories
313 kcal
Course
Salad
Cuisine
American

Kale Salad with Roasted Butternut Squash

Iris Warren

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This Kale Salad with Roasted Butternut Squash is healthy and hearty, loaded with sweet juicy blueberries, crunchy toasted pecans and creamy goat cheese tossed in an easy homemade vinaigrette.

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Ingredients

Servings

For the Salad

10 cups kale chopped
1 cup butternut squash raw and cubed
2 ounces goat cheese crumbled
½ cup blueberries
⅓ cup toasted pecans
1 teaspoon olive oil
salt and pepper

For the Dressing

⅓ cup olive oil
3 tablespoons apple cider vinegar
1 ½ tablespoons sugar-free maple syrup
2 teaspoons Dijon mustard
½ teaspoon dried thyme
1 clove garlic grated
¼ teaspoon salt
¼ teaspoon ground black pepper

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Instructions

Preheat oven to 425°F.
Add the butternut squash cubes to a bowl and drizzle the olive oil, salt and pepper over the top. Toss to combine, then pour onto a small baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until the edges start to char slightly, tossing halfway through.
While the butternut squash is baking, add all the dressing ingredients into a mini chopper or immersion blender.
Blend until well combined, then set aside.
Take your washed and dried kale, and strip all the leaves off, then chop them into small pieces.
Once all the kale has been cut, add it to a large salad bowl. Pour ⅔ of the dressing over the top and using your hands, massage the dressing all over the kale. This helps to soften the kale and trust me it works! Allow the kale to sit at room temperature while you make the rest of the salad.
Add in the roasted butternut squash while it’s still warm, along with the toasted pecans, blueberries and goat cheese crumbles.
Toss to combine and add the rest of the dressing over the top and serve.

Notes

To save yourself some time, you can buy butternut squash already peeled and cubed in most grocery stores. I do this often, because butternut squash isn't fun to peel and chop!
You can also use baby kale instead, and if you do, you can skip the step to massage the dressing into the kale to help tenderize it. Baby kale is already more tender than regular kale.
If you don’t have pecans, you can use walnuts or pumpkin seeds instead. Just be sure to toast whichever you use.
If you don’t have sugar-free maple syrup, you can substitute with sugar-free Keto honey and the dressing will still be delicious!
If you can't find goat cheese, you can use feta cheese instead.