Winter Roasted Butternut Squash Kale Salad

4.60 from 5 votes

Winter Roasted Butternut Squash Kale Salad

A packed full of flavor with half of the calories kale salad that's perfect all year, but especially will fill you up during those cold winter months you want a healthier dinner but are too cold to grill.

Prep Time10

Cook Time20

Total Time30

Course: 200+ Easy Side Dish Recipes Every Mom Needs

Cuisine: American

Keyword: butternut squash, healhy, kale salad, side dish, sweet potato

Servings:

Author: Sweet Basil

Ingredients

Spiced Citrus Dressing

2 Tablespoons Olive Oil
3 Tablespoons Orange Juice
1/4 teaspoon Cinnamon
3 teaspoons White Wine Vinegar
3 Tablespoons Mayonnaise Or Plain Greek Yogurt
3 teaspoons Sugar
1 Pinch Salt

Roasted Squash and Sweet Potatoes

1 Small Butternut Squash Chopped *see note
1 Sweet Potato Peeled or Unpeeled, and chopped in 1" pieces
1 Tablespoon Olive Oil
1 teaspoon Kosher Salt
1/2 teaspoon Pepper
1 Can Chickpeas Drained
1/4 teaspoon Cumin
1/4 teaspoon Smoked Paprika
1/8 teaspoon Cayenne

For the Salad

2 Bunches Kale stems removed
1 Lemon
1 Pinch Salt
1 Pinch Pepper
1 Cup Craisins
1/3 Cup Pepitas
1/4 Cup Sunflower Seeds
1/3 Cup Smoked Gouda Shredded, OR feta cheese

US Customary - Metric

Instructions

For the Salad

Tear the stems off of the kale and chop into pieces. Add to a bowl and add a squeeze of lemon juice, salt and pepper. Massage the leaves with your hands and set aside in the fridge until you're ready, up to 6 hours ahead of time.

For the Dressing

In a small bowl, whisk together the dressing ingredients and set aside.
2 Tablespoons Olive Oil, 3 Tablespoons Orange Juice, 1/4 teaspoon Cinnamon, 3 teaspoons White Wine Vinegar, 3 Tablespoons Mayonnaise, 3 teaspoons Sugar, 1 Pinch Salt

For the Roasted Veggies

Preheat the oven to 400 degrees.
Place the sweet potatoes and squash on a rimmed baking sheet and drizzle with oil, salt and pepper. Toss to coat and bake for 10-15 minutes, or until tender and the edges are browning.
1 Small Butternut Squash, 1 Sweet Potato, 1 Tablespoon Olive Oil, 1 teaspoon Kosher Salt, 1/2 teaspoon Pepper
Pat the chickpeas until dry and toss with the seasonings. Add to the cookie sheet with the squash.
1 Can Chickpeas, 1/4 teaspoon Cumin, 1/4 teaspoon Smoked Paprika, 1/8 teaspoon Cayenne
Bake for an additional 15-20 minutes.
Remove everything to cool.

For Assembly

Toss all of the ingredients in a bowl with the kale and add the dressing, stirring well to combine.
2 Bunches Kale, 1 Lemon, 1 Pinch Salt, 1 Pinch Pepper, 1 Cup Craisins, 1/3 Cup Pepitas, 1/4 Cup Sunflower Seeds, 1/3 Cup Smoked Gouda

Notes

Slide a knife down and around the butternut squash to remove the peel or use a peeler. Remove the seeds and chop into 1" pieces.

This salad will keep for 1-3 days in the refrigerator.

Nutrition