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Kale Salad with Butternut Squash

Two really healthy vegetables combined in a salad that can sit at room temperature for awhile.

Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 1 large butternut squash cubed in 1" cubes
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 bunches Lacinato (Italian) kale washed and julienned
  • 1 avocado cubed

For the salad dressing

  • 2 cloves garlic
  • 3 tablespoons maple syrup
  • 3 tablespoons white balsamic vinegar I like Trader Joe's
  • 1/3 cup olive oil
  • 1 tablespoon dijon mustard I like Maille coarse ground
  • 1/2 cup cilantro leaves or any other herb you like

Instructions

  1. Preheat oven to 450 degrees.

  2. Toss butternut squash in olive oil, salt and pepper and put them on a parchment- lined baking sheet. Bake 20 minutes in a single layer (keeping some distance between the cubes so they roast, not steam). You may need to use two baking sheets if the cubes are too close together. 

  3. Remove the squash from the oven and toss in a large bowl with the maple syrup. Put the squash back into the oven, lowering the heat to 400 degrees. Bake the squash for another 10 minutes until it is caramelized. Remove and set aside while you prepare the kale.

  4. Put the julienned kale into a bowl with the avocado. 

  5. Make the salad dressing by chopping the garlic in a small food processor until it is finely chopped. Add all of the rest of the ingredients and salt and pepper to taste and process until the dressing is emulsified. 

  6. Toss the kale and avocado with half of the dressing. Add the warm butternut squash and the rest of the dressing. You can set this aside at room temperature for an hour or serve immediately. Toss once more before serving.