Harvest Kale Salad with Roasted Winter Squash Recipe

Harvest Kale Salad with Roasted Winter Squash Recipe

How To Make Harvest Kale Salad with Roasted Winter Squash

Upgrade your harvest kale salad with roasted winter squash and drizzle it with traditional balsamic dressing. Talk about healthy and delicious!

Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes



For The Salad:

  • 1acorn squash
  • Olive oil spray
  • Kosher salt
  • pinchcinnamon
  • 4cupskale,thin-sliced, stems removed
  • ½tbspolive oil
  • ¼cuppecans,toasted
  • 3tbsppomegranate seeds

For Maple Balsamic Dressing:

  • 1tspolive oil
  • tspbalsamic vinegar
  • ½tspDijon mustard,use Annies for whole 30
  • 1tsppure maple syrup,omit for whole 30 and add more oil
  • pinchsalt


  1. Preheat oven to 400 degrees F.

  2. Slice squash in half lengthwise and scrape out the seeds. Slice the squash ½-inch thick slices and spread on a baking sheet. Spray with olive oil and season with salt and cinnamon. Roast squash for 40 minutes, turning halfway until fork tender. Remove and set aside.

  3. Meanwhile, massage kale with ½ tablespoon of olive oil for about 1 to 2 minutes until evenly coated.

  4. In a small saute pan, toast the pecans on medium-low heat for 5 minutes, tossing often to prevent burning.

  5. Whisk dressing ingredients together, then add to the kale and toss well.

  6. To assemble the salad, divide the kale into two bowls, top with squash, pomegranate seeds, and toasted pecans. Serve.


  • Calories: 305.40kcal
  • Fat: 19.79g
  • Saturated Fat: 2.26g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 12.51g
  • Polyunsaturated Fat: 3.96g
  • Carbohydrates: 33.68g
  • Fiber: 6.74g
  • Sugar: 6.05g
  • Protein: 4.60g
  • Sodium: 687.65mg
  • Calcium: 143.98mg
  • Potassium: 1011.50mg
  • Iron: 2.53mg
  • Vitamin A: 199.36µg
  • Vitamin C: 63.94mg
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