This kale salad supports balanced everyday eating with a mix of fresh and roasted vegetables.
It offers steady energy while remaining light but satisfying.
Roasted butternut squash brings warmth without heaviness.
Cucumber adds freshness that keeps the bowl grounding and clean.
Toasted walnuts provide calm nourishment and texture.
Ideal for maintaining a steady plant-forward lifestyle.
This recipe is part of our Budget Vegetable Meals Guide, where you can explore simple vegetable meals under $5.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Kale Salad with Butternut Squash, Cucumber and Toasted Walnuts
Kale salad with roasted butternut squash, cucumber, and toasted walnuts for a balanced plant-forward everyday dish.
Ingredients
Equipment
Baking Sheet
Frying Pan
Cooking Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil.
- Spread squash on a baking sheet.
- Roast for 20-25 minutes until tender.
- While the squash roasts, toast the walnuts in a dry frying pan, stirring frequently, until fragrant and lightly browned. Transfer them out of the hot pan.
- Let the roasted squash cool slightly. Place the kale in a mixing bowl, add the listed lemon juice and a little of the salt, and massage gently until the leaves soften.
- Add the squash and cucumber, season with black pepper, and toss gently. Taste and adjust the seasoning. Top with the toasted walnuts before serving.
- Drizzle with lemon juice and season with salt and black pepper.
- Toss gently to combine.
- Top with toasted walnuts before serving.
Nutrition
Notes
• Remove the tough kale stems before chopping. Lightly massage the leaves with the lemon juice and a little salt before adding the squash and cucumber.
• Cut the squash into evenly sized cubes and spread them in a single layer. Check that they are tender through the center before removing them from the oven.
• Let the squash cool slightly before combining so the cucumber retains its fresh texture.
• Watch the walnuts closely while toasting. Remove them from the hot pan once fragrant and lightly browned to prevent further browning.
• Add the walnuts just before serving to preserve their crunch.