Tender kale greens get tossed with caramelized butternut squash for a hearty salad filled with nourishing ingredients.
This is one kale salad that eats like a meal. Easy to make and packed with healthy veggies, this is the perfect salad to dig into for lunch or dinner.
Kale is one of the healthiest veggies you can put on your plate. It’s packed with minerals and vitamins, but due to its sturdy texture and slightly bitter flavor, it can be more challenging to cook with than some other greens. Luckily, massaging raw kale with a dressing makes a huge difference, helping to tenderize the leaves while infusing it with flavor. Start by finely chopping the kale, then give it a good massage for about a minute with your hands, until it’s fully coated.
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Tip: You can also add chicken or your favorite protein to make this salad even heartier.
It’s super easy to prep this kale salad. All you have to do is to roast cubes of butternut squash until caramelized and toss it with the massaged kale and the rest of the ingredients.
To serve, place on a large platter or salad bowl, arrange the kale and squash and sprinkle with pomegranate seeds and chopped pecans, hazelnuts and almonds. Store leftovers in an airtight container in the refrigerator for up to three days.
Kale Salad with Caramelized Butternut Squash + Honey Balsamic Dressing
Kale Salad with Caramelized Butternut Squash + Honey Balsamic Dressing
Dina Hassan- Large baking tray
- Parchment paper
- Small bowl
- Large bowl
For the Salad:
- 1 medium butternut squash, cubed
- 1 T olive oil
- 1 large bunch of kale
- Salt and pepper to taste
For the Dressing:
- 2 T olive oil
- 1 t balsamic vinegar
- 2 t raw honey
- 1 t Dijon mustard
Toppings (optional):
- Pomegranate seeds
- Chopped pecans, hazelnuts and almonds
- Preheat the oven to 400°F and line a baking tray with parchment paper.
- Toss the squash with olive oil, salt and pepper and spread out in an even layer on the prepared sheet.
- Place in the preheated oven and roast for 30 minutes, or until the squash is fork tender.
- While the squash is cooking, prepare the dressing by whisking all the ingredients together in a small bowl until smooth. Set aside.
- Chop the kale and add it to a large bowl. Pour the dressing over the kale and use your hands to gently massage the dressing into the kale for 1 minute.
- Remove the butternut squash from the oven and let it cool slightly. Once cooled, add to the kale salad. Top with pomegranate seeds and chopped nuts and serve.
Looking for Paleo ingredients? Here are a few we’d recommend:
Raw honey (Bee Farms)
Extra virgin olive oil (Sky Organics)
You’ll Also Love: 24 Perfect Paleo Salad Recipes
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