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Kale Salad with Butternut Squash, Cucumber and Toasted Walnuts, serve in a white bowl
Olivia

Kale Salad with Butternut Squash, Cucumber and Toasted Walnuts

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Kale salad with roasted butternut squash, cucumber, and toasted walnuts for a balanced plant-forward everyday dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 155
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups kale chopped
  • 2 cups butternut squash cubed
  • 1 cucumber sliced
  • ¼ cup walnuts
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt to taste
  • Black pepper to taste

Equipment

Baking Sheet
Baking Sheet
$17.99
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Baking Sheet
Mixing Bowl
Mixing Bowl
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Mixing bowl

Cooking Instructions
 

  1. Preheat oven to 400°F.
  2. Toss butternut squash with olive oil.
  3. Spread squash on a baking sheet.
  4. Roast for 20-25 minutes until tender.
  5. Toast walnuts in a dry pan for a few minutes.
  6. Place chopped kale in a bowl.
  7. Add roasted butternut squash and cucumber.
  8. Drizzle with lemon juice and season with salt and black pepper.
  9. Toss gently to combine.
  10. Top with toasted walnuts before serving.

Nutrition

Calories: 155kcalCarbohydrates: 12gProtein: 3gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 10mgPotassium: 421mgFiber: 3gSugar: 3gVitamin A: 8546IUVitamin C: 28mgCalcium: 78mgIron: 1mg

Notes

Massage kale lightly for a softer texture.
Let squash cool slightly before mixing.
Serve fresh for best flavor.

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