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A wood salad bowl with Fall Kale Salad on a wood cutting board.

Fall Kale Salad Recipe

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Tamara Andersen
Massaged kale with roasted butternut squash, seasonal fruit like pears and pomegranate arils, and tossed with a tangy hot honey vinaigrette...
5 from 1 vote

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salads
Cuisine Fusion/Eclectic
Servings 4 servings
Calories 272 kcal

Ingredients
 
 

  • 1 ½ cups cubed butternut squash - ¾ inch cubes
  • 1 tablespoon olive oil
  • sea salt and fresh ground pepper
  • 1 bunch curly kale (about 5 cups or 67 g) - ribs removed, and coarsely chopped in bite-sized pieces
  • 1 lemon
  • 1 pear or apple - cubed or sliced
  • ⅓ cup pomegranate arils
  • ¼ cup toasted pepitas
  • 2 ounces aged cotija - or feta
  • ¼ to ⅓ cup hot honey vinaigrette

Instructions

  • Preheat oven to 400℉/204℃. Toss butternut squash cubes with olive oil, and season with salt and pepper. Spread on a baking sheet, and roast until tender (25 to 30 minutes). Cool before adding to the salad.
  • Add the prepared kale to a large salad bowl. Squeeze half of a juicy lemon (or whole if not juicy) over top. Using your hands, massage the kale 2 to 3 minutes to tenderize.
  • Add butternut squash to the salad bowl, along with remaining ingredients. Toss to combine.

Notes

Save the remaining hot honey vinaigrette for later.

Nutrition

Calories: 272kcal | Carbohydrates: 19g | Protein: 8g | Fat: 10g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com