Butternut Squash Kale Salad
Servings: 4 people (as a main)
- 1 pound (450 g) butternut squash pre-peeled and diced — or 2 pounds/1 medium squash before peeling and seeding.
- 6 packed cups (230 g) kale stems removed and chopped (about 8 oz)
- ½ green apple chopped into bite-sized pieces
- ½ cup (60 g) walnuts
- 4 tablespoons (40 g) pomegranate seeds or 3 tbsp dried cranberries
- ½ cup (40 g) red cabbage thinly sliced (optional)
- ½ cup (75 g) feta cheese crumbled
- ½ juiced lemon + a pinch of salt for massaging the kale
For the Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice or apple cider vinegar
- 1 tablespoon Dijon mustard or yellow mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried oregano
- ¼ teaspoon salt or more to taste + black pepper
- Roast the Butternut Squash: Preheat oven to 430°F (220°C). If using a whole squash, peel, seed, and cut into cubes. If using pre-chopped squash, use as is. Toss with olive oil, salt, and pepper, spread on a baking sheet, and roast for about 20 minutes, until tender and lightly golden.
- Prepare the Kale: Wash and dry the kale. Remove stems, chop leaves, and add to a large bowl. Sprinkle with ½ juiced lemon and a pinch of salt, then massage with your fingertips until the leaves soften.
- Make the Dressing: Whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ¼ teaspoon salt, and pepper until smooth.
- Assemble the Salad: Add roasted squash, ½ green apple, ½ cup walnuts, 4 tablespoons pomegranate seeds, ½ cup red cabbage, and ½ cup feta cheese to the kale. Pour on the dressing, toss well, and serve.
Substitutions
- Butternut squash → Pre-chopped squash, sweet potatoes, pumpkin, or roasted carrots.
- Kale → Baby kale or spinach.
- Green apple → Pear, persimmon, or dried cranberries.
- Walnuts → Pecans, almonds, or pumpkin seeds.
- Pomegranate seeds → Dried cranberries or blueberries.
- Red cabbage (optional) → Brussels sprouts or radicchio.
- Feta cheese → Goat cheese, ricotta salata, or vegan feta.
- Lemon juice + salt → Apple cider vinegar.
- Extra virgin olive oil → Avocado oil or walnut oil.
- Lemon juice or red wine vinegar → White balsamic vinegar.
- Dijon mustard → Yellow mustard.
- Honey → Maple syrup or agave nectar.
- Dried oregano → Italian seasoning or thyme.
- Save time with pre-chopped squash: Less effort, less waste, and still perfectly delicious.
- Cut evenly if using whole squash: Ensures tender cubes with golden caramelized edges.
- Massage the kale: Softens the leaves and makes this fiber rich vegetarian salad more enjoyable.
- Balance the flavors: Sweeten the dressing slightly if your apple is too tart.
- Make it festive: Try a nut and fruit kale salad with dried cranberries or blueberries.
- Serve warm or cold: Cozy with warm squash, refreshing with chilled leftovers.
