Kale and butternut squash come together in a salad that feels grounded and bright at the same time. Roasted squash brings warmth and sweetness, while kale stays crisp and hearty tied together with a simple, tangy dressing.
This is Let’s Veg cooking that balances comfort and freshness.
Kale & Butternut Squash Salad
Kale butternut squash salad with roasted squash and a light dressing. A wholesome Let’s Veg recipe perfect for easy lunches or sides.
Ingredients
Equipment
Roast Pan with Non-Stick Rack
Cooking Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss squash with olive oil, salt, and pepper. Roast for 25-30 minutes, until tender and caramelized.
- Place kale in a large bowl and massage with a pinch of salt for 1-2 minutes until slightly softened.
- Whisk dressing ingredients in a small bowl.
- Add warm roasted squash to the kale.
- Drizzle with dressing and toss gently.
- Finish with optional toppings and serve.
Nutrition
Notes
Add chickpeas for a heartier salad
Serve warm or at room temperature
Keeps well for meal prep