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.
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
Mixing bowl
Cooking Instructions
- Preheat oven to 400°F.
- Toss butternut squash with olive oil.
- Spread squash on a baking sheet.
- Roast for 20-25 minutes until tender.
- Toast walnuts in a dry pan for a few minutes.
- Place chopped kale in a bowl.
- Add roasted butternut squash and cucumber.
- Drizzle with lemon juice and season with salt and black pepper.
- Toss gently to combine.
- Top with toasted walnuts before serving.
Nutrition
Notes
Massage kale lightly for a softer texture.
Let squash cool slightly before mixing.
Serve fresh for best flavor.