Roasted Butternut Squash Kale Salad
A sophisticated, nutrient-dense salad that perfectly balances the deep sweetness of roasted butternut squash and cabbage with the earthy crunch of massaged kale. Finished with a signature sweet-and-spicy almond topping, this dish transforms simple, high-quality ingredients into a restaurant-quality meal. It is vibrant, substantial, and quick enough for weeknight dinners while feeling fancy enough to serve at any gathering.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Modern Fusion
- Diet: Vegan
Ingredients
1 small green cabbage, sliced into 1-inch wedges
1 small butternut squash, peeled and sliced into thin half-moons
3 tablespoons extra virgin olive oil
3 tablespoons pure maple syrup
1 teaspoon ground cumin
1 teaspoon red pepper flakes, divided
4 cups chopped kale, stems removed
2 large carrots, peeled into ribbons
1/2 cup slivered almonds
Instructions
Preheat your oven to 400°F (200°C).
Arrange butternut squash slices and cabbage wedges on a large baking sheet.
Drizzle with olive oil and maple syrup, then sprinkle with cumin and half of the red pepper flakes.
Roast for 25-30 minutes until vegetables are golden and tender.
Meanwhile, place chopped kale in a large bowl and massage with a drizzle of olive oil until softened.
In a small pan, lightly toast almonds with the remaining red pepper flakes until fragrant.
Assemble the salad by layering the kale with the warm roasted vegetables.
Top with carrot ribbons and the sweet-and-spicy toasted almonds.
Notes
Ensure the squash is sliced thinly for even roasting. Massaging the kale is crucial for improving its texture and removing bitterness. This salad keeps well in the refrigerator for a day without the almonds, which should be added right before serving to maintain their crunch.