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3.9 from 108 votes

Roasted Butternut Squash Salad

This vibrant roasted butternut squash salad features kale, dried cranberries and roasted walnuts in an easy balsamic dressing.

Prep Time
1 hr
Cook Time
mins
Servings: 4
Calories: 446 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 large bunch of lacinato kale washed and de-stemmed
  • 2 cups of spring mix
  • ½ cup dried cranberries
  • ⅓ cup of kalamata olives pitted and cut into slivers
  • ½ cup raw walnuts
  • 1 red or yellow bell pepper thinly sliced
  • 1 small butternut squash
  • 1 Tablespoon olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
Dressing
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • ½ teaspoon sea salt
  • freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. Prepare the squash by peeling it, cutting it in half and scraping out the seeds. Cut the squash into 1 inch cubes, toss them 1 Tablespoon olive oil, salt and pepper. Spread the cubes onto a baking sheet.
  3. Roast the squash for 30-40 minutes, turning once or twice, until all the pieces are tender and some have brown spots.
  4. While roasting the squash, toast the walnuts on a separate baking sheet for about 6-8 minutes in the 400° oven.
  5. Remove both items from oven when finished cooking and let cool. Once walnuts are cool enough to handle, chop them into bite-size pieces.
  6. While butternut is roasting, stack the kale leaves and roll them into tight bundles, then slice very thinly with a sharp knife to create shredded pieces.
  7. Pour ½ cup of water over the cranberries and leave them to soften until you are ready to toss the salad. Drain before adding to the salad. (This step is optional).
  8. In your salad bowl, whisk together dressing by combining olive oil, balsamic, sea salt and pepper. Add all the remaining salad ingredients and toss everything together. Let the salad marinate in the fridge for at least 30 minutes to an hour before serving. Serve cold or at room temp.

Nutrition Information

Serving 1/4 of recipe Calories 446kcal (22%) Carbohydrates 41g (14%) Protein 6g (12%) Fat 29g (45%) Saturated Fat 2g (10%) Polyunsaturated Fat 9g Sodium 888mg (37%) Fiber 6g (24%) Sugar 24g (48%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 446

% Daily Value*

Serving 1/4 of recipe
Calories 446kcal 22%
Carbohydrates 41g 14%
Protein 6g 12%
Fat 29g 45%
Saturated Fat 2g 10%
Polyunsaturated Fat 9g 53%
Sodium 888mg 37%
Fiber 6g 24%
Sugar 24g 48%

* Percent Daily Values are based on a 2,000 calorie diet.