Roasted Butternut Squash Salad with Kale
A roasted butternut squash salad with kale that comes exuding all of the delicious fall flavors. It’s loaded up with roasted squash, creamy avocado chunks, pecans and vibrant pomegranate seeds. It’s the perfect hearty salad that can be eaten as a side dish or on its own!
Servings Prep Time
6-8 10minutes
Servings Prep Time
6-8 10minutes
Ingredients
Salad
Dressing
Instructions
Salad
  1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
  2. In a large bowl, mix together the butternut squash cubes with the oil and salt and pepper. Lay them out in a single layer onto the parchment sheet- you may need to use two so they all fit.
  3. Bake at 425 degrees Fahrenheit for about 35-45 minutes, flipping halfway through. You will want them to be soft and a bit caramelized. Remove from the oven and set aside.
  4. Begin to assemble the salad. Add all of the salad ingredients and pour the dressing on top. However, if you are not going to eat it all at once, serve the dressing on the side and add the avocado when ready to eat! Season with extra salt and pepper if needed.
Dressing
  1. Combine all of the salad dressing ingredients in the bowl of a high speed blender pitcher. Blend on high for about 1 minutes until everything is combined and creamy throughout.
  2. Store in an airtight container in the refrigerator for up to 10 days.
Recipe Notes

Be sure to massage the kale leaves after removing the stems. Do so by rubbing them thoroughly between your fingers and hands for several minutes. You will notice the leaves will become darker in color and will shrink a bit. This will make them easier to chew and break down!