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–+ servings
Olivia

Kale & Butternut Squash Salad

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Kale butternut squash salad with roasted squash and a light dressing. A wholesome Let’s Veg recipe perfect for easy lunches or sides.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 3 cups butternut squash peeled and cubed
  • 2 tbsp olive oil
  • Salt to taste
  • Black pepper to taste
  • 4 cups kale stems removed and chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice or apple cider vinegar
  • 1 tsp maple syrup or honey
  • Salt to taste
  • Toasted pumpkin seeds or walnuts Optional
  • Shaved Parmesan or feta Optional

Equipment

Baking Sheet with Rack
Baking Sheet with Rack
$28.99
Buy Now
02/02/2026 03:00 pm GMT
Roast Pan with Non-Stick Rack
Salad Bowl Set
Salad Bowl Set
$20.95
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02/02/2026 04:01 pm GMT
Salad Bowl

Cooking Instructions
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss squash with olive oil, salt, and pepper. Roast for 25-30 minutes, until tender and caramelized.
  3. Place kale in a large bowl and massage with a pinch of salt for 1-2 minutes until slightly softened.
  4. Whisk dressing ingredients in a small bowl.
  5. Add warm roasted squash to the kale.
  6. Drizzle with dressing and toss gently.
  7. Finish with optional toppings and serve.

Nutrition

Calories: 185kcalCarbohydrates: 15gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 16mgPotassium: 448mgFiber: 3gSugar: 4gVitamin A: 13260IUVitamin C: 43mgCalcium: 104mgIron: 1mg

Notes

Add chickpeas for a heartier salad
Serve warm or at room temperature
Keeps well for meal prep

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