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Butternut Squash & Kale Salad


We suggest you use all organic ingredients when possible

1 large butternut squash, peeled cut into 3/4" cubes

Pink salt

Freshly ground black pepper

1/2 cup pecans

1/2 cup dried cranberries

1 apple, sliced

1 lemon, juiced

2 teaspoons pure maple syrup

2 tablespoons Dijon mustard

1/4 cup coconut aminos or balsamic vinegar

1 tablespoon finely chopped shallot

2 garlic cloves, minced

1 1/2 pounds kale (about 2 large bunches), stemmed and chopped


  • Heat oven to 425°F. On a rimmed baking sheet, toss together squash, salt, and pepper. Roast 30-35 minutes, stirring squash occasionally until the squash is fork tender. Remove from oven and set aside to cool.

  • Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add pepitas and cook, stirring occasionally, until about half are golden brown, 2–3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.

  • Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.

  • In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.

  • Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.

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