A celebration of autumn flavors. Earthy kale is massaged until tender and topped with caramelized, cinnamon-spiced squash, toasted pecans, and a bright maple-dijon vinaigrette.
Vegan & GF
35 Minutes
Nutrient Dense
Why You’ll Love This Salad
- Perfect Texture: Massaging the kale breaks down the fibrous leaves, making it silky and easy to digest.
- Warm vs. Cold: The contrast of the warm roasted squash against the cool greens creates a satisfying “power bowl” feel.
- Meal Prep Ready: Unlike other salads, kale actually gets better after a day in the fridge with dressing.
What You’ll Need
The Roasted Elements
- 1 small Butternut Squash (peeled & cubed)
- 1 tbsp Olive Oil
- 1 tsp Cinnamon & 1/2 tsp Salt
- 1/2 cup Raw Pecans
The Fresh Base
- 1 large bunch Curly or Lacinato Kale
- 1/3 cup Dried Cranberries
- 1/4 cup Red Onion (thinly sliced)
- 1/4 cup Pumpkin Seeds (Pepitas)
Step-by-Step Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, cinnamon, and salt. Spread on a baking sheet and roast for 20–25 minutes until tender.
- Toast Nuts: In the last 5 minutes of roasting, add the pecans to the baking sheet to lightly toast them.
- Prepare the Kale: Remove the tough ribs from the kale and chop into bite-sized pieces. Place in a large bowl with a drizzle of olive oil and a pinch of salt. **Massage** with your hands for 2–3 minutes until the kale turns dark green and soft.
- Vinaigrette: Whisk together 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp maple syrup, and 1 tsp dijon mustard.
- Assemble: Toss the massaged kale with the warm squash, toasted pecans, cranberries, and red onion. Drizzle with the dressing and serve.
Chef’s Tip: For an extra hit of protein and creaminess, add crumbled goat cheese or feta right before serving!
