Roasted Butternut Squash Kale Salad
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4 (main) or 8 (side)
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Calories
578 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
American
Roasted Butternut Squash Kale Salad
Description
This salad combines wedges of green cabbage and thin half-moon slices of peeled roasted butternut squash with chopped kale, ribboned carrots, and canned chickpeas. The cabbage wedges are roasted with olive oil and kosher salt, while the squash is tossed with olive oil, pure maple syrup, cumin, red pepper flakes, and seasoning before roasting. This roasting process softens and caramelizes the vegetables, imparting a rich, slightly sweet flavor.
The salad is dressed with a red wine vinaigrette made from crushed garlic, red wine vinegar, maple syrup, Dijon mustard, oregano, red pepper flakes, and olive oil, providing a tangy, slightly sweet and spicy dressing that complements the roasted vegetables and kale’s earthiness. A sweet-and-spicy almond crunch made from whole almonds glazed with agave nectar, cayenne pepper, and salt adds a crunchy texture and a spicy-sweet note.
This combination results in a hearty, flavorful salad that works well as a side dish or light main. The varied textures from roasted vegetables, crunchy almonds, and fresh greens offer balance and complexity.
For best texture, only dress the amount to be eaten immediately if making ahead, as remaining salad can lose crispness over 2-3 days refrigerated. If squash is too tough to slice, microwaving briefly softens it. If nut mix is salted, reduce added salt in salad accordingly. Use thin carrot ribbons and slice cabbage into 1-inch wedges to maintain texture contrast.
Ingredients
- 1 green cabbage or ½ of a large cabbage, small
- 1 butternut squash 1 1/2 to 2 pounds, small
- extra virgin olive oil
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 1 tablespoon pure maple syrup
- 1 teaspoon cumin ground
- ½ teaspoon red pepper flakes
Salad Ingredients
- 3 to 4 cups kale 50-65g, chopped
- 2 to 3 carrot peeled and ribboned with a Y-shaped/wide vegetable peeler, large
- 1 (15-ounce/425g ) chickpeas canned, drained and rinsed
Red Wine Vinaigrette
- 3 garlic crushed with a press or finely minced, cloves
- 3 tablespoons red wine vinegar
- 2 teaspoons pure maple syrup
- ¾ teaspoon Dijon mustard
- ¾ teaspoon oregano dried
- ½ teaspoon red pepper flakes
- 3 tablespoons extra virgin olive oil
Sweet-and-Spicy Almond Crunch
- ½ cup almond whole, unsalted, 70g
- 2 tablespoons agave nectar 42g
- 1/8 teaspoon cayenne pepper
- kosher salt or sea salt
Instructions
- Preheat the oven to 450ºF/232ºC.
- Prep the cabbage: Trim the bottom stem from the cabbage, but leave the core otherwise intact to hold the leaves together. Slice the cabbage in half. Cut into 1-inch thick wedges. Spread the cabbage out on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon kosher salt and pepper to taste. Rub cabbage with your hands, getting the oil and seasonings into the crevices.
- Prep the squash: Peel the butternut squash***. Cut in half vertically and scoop out the seeds. Using a mandoline (preferred method) or a sharp chef’s knife, thinly slice the squash, crosswise, into ¼-inch thick half-moon slices (see photos in blog post for reference). Transfer squash slices to a bowl, and toss with 1 tablespoon olive oil, maple syrup, cumin, red pepper flakes, 1 teaspoon kosher salt, and black pepper to taste. Spread out on a rimmed baking sheet with as little overlap as possible (you might need to add a few pieces to the pan with the cabbage).
- Roast the cabbage and squash for 15 minutes. Flip each cabbage piece using a spatula and toss the squash around. Continue roasting for 10 to 13 minutes, or until the cabbage edges are browned and the squash is nicely browned and tender.
- Meanwhile, make the vinaigrette. Add garlic, vinegar, maple syrup, mustard, red pepper flakes, and oregano to a bowl. Whisk to combine, then stream in the olive oil, whisking as you go. Season with ¼ teaspoon kosher salt and pepper to taste. Or, add all of the ingredients to a jar, close the lid, and shake up the jar until the dressing is emulsified.
- Make the almond crunch: Line a large plate with parchment paper. Heat a medium frying pan over medium heat. After a few minutes, add the almonds, agave nectar, and cayenne. Season with a bit of salt and black pepper. Stir the mixture constantly, until the nuts are browned and the sugar has caramelized, 2 to 3 minutes. Quickly transfer the mixture to the lined surface and use a spatula to squish the almonds together in a pile. Allow to rest for a few minutes, then use your hands to break them into clumps.
- Assemble the salad: Add the kale, carrot ribbons, and chickpeas to a large bowl. Pour some of the vinaigrette on top and toss with tongs or forks. Add the roasted squash and cabbage, add a bit more vinaigrette, and gently toss. Sprinkle the almond crunch on top.****Best served at room temperature or warm.
Notes
- If squash is too hard to cut, soften it in the microwave for 2 minutes before slicing.
- Shave carrots into ribbons for best texture; when no more can be shaved, slice thinly for added crunch.
- If using salted nuts, reduce or omit extra salt in the almond crunch to balance flavor.
- Dress only the portion of salad you plan to eat immediately to maintain crispness; leftovers keep 2-3 days refrigerated but may soften.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(main) or 8 (side)
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 72g | 24% |
| Protein | 16g | 32% |
| Fat | 30g | 46% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Sodium | 543mg | 23% |
| Potassium | 1602mg | 34% |
| Fiber | 16g | 64% |
| Sugar | 24g | 48% |
| Vitamin A | 29494IU | 590% |
| Vitamin C | 164mg | 182% |
| Calcium | 352mg | 35% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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