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5.0 from 156 votes

Roasted Butternut Squash Kale Salad

Bring something special to the table with this well-loved recipe.

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 4 (main) or 8 (side)
Calories: 578 kcal
Course: Side Dish , Main Course , Salad
Cuisine: American

Ingredients

  • 1 small green cabbage or ½ of a large cabbage
  • 1 small butternut squash (1 1/2 to 2 pounds)
  • extra virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon pure maple syrup
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes
Salad Ingredients
  • 3 to 4 cups (50-65g) chopped kale
  • 2 to 3 large carrots, peeled and ribboned with a Y-shaped/wide vegetable peeler*
  • 1 (15-ounce/425g ) can chickpeas, drained and rinsed
Red Wine Vinaigrette
  • 3 garlic cloves, crushed with a press or finely minced
  • 3 tablespoons red wine vinegar
  • 2 teaspoons pure maple syrup
  • ¾ teaspoon Dijon mustard
  • ¾ teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 3 tablespoons extra virgin olive oil
Sweet-and-Spicy Almond Crunch
  • ½ cup (70g) whole almonds, unsalted**
  • 2 tablespoons (42g) agave nectar
  • 1/8 teaspoon cayenne pepper
  • Kosher salt or sea salt

Instructions

    Cup of Yum
  1. Preheat the oven to 450ºF/232ºC.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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

  • * When you get to the point where you can no longer shave long peels, just slice the remaining carrots thinly - it adds a nice crunchy texture. 
  • ** If your nuts are salted, skip the salt or go really light on it.
  • **** Squash too tough to cut in half? Microwave it for 2 minutes. This softens it, making it much easier to slice through.  
  • **** If you plan to keep leftovers, the salad is still good 2-3 days later, but the texture will be best if you dress only the amount of salad you plan to eat that day.

Nutrition Information

Calories 578kcal (29%) Carbohydrates 72g (24%) Protein 16g (32%) Fat 30g (46%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Monounsaturated Fat 19g Trans Fat 1g Sodium 543mg (23%) Potassium 1602mg (46%) Fiber 16g (64%) Sugar 24g (48%) Vitamin A 29494IU (590%) Vitamin C 164mg (182%) Calcium 352mg (35%) Iron 6mg (33%)

Nutrition Facts

Serving: 4(main) or 8 (side)

Amount Per Serving

Calories 578

% 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.