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–+ servings
A green kale salad with orange squash with cranberries and pumpkin seeds

Butternut Squash Cranberry Kale Salad

Kristina Todini, RDN
Butternut Squash Cranberry Kale Salad, a hearty fall-inspired vegan salad with warm roasted squash and pumpkin seeds with a homemade avocado pear dressing.
5 stars (2 ratings)
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Salads + Side Dishes
Cuisine American
Servings 6 servings
Calories 285 kcal

Ingredients
  

For Butternut Squash Cranberry Kale Salad

  • 1 large butternut squash peeled and cut into 1 inch cubes
  • 1 medium red onion sliced
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 4 cups kale chopped into bite-size pieces
  • ¼ cup dried cranberries
  • ⅓ cup roasted pumpkin seeds

For Creamy Pear Dressing

  • ½ avocado
  • ½ pear cut into small pieces
  • ⅛ cup apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 pinch salt
  • ⅓ cup olive oil

Instructions
 

  • Roast butternut squash: Preheat oven to 400 degrees. Toss squash with olive oil, salt, and pepper and roast until golden brown. My trick for perfectly browned squash: Leave in oven for 15-20 minutes untouched, or until sizes are browned. Then flip every 5 minutes or so until golden brown, but not burnt.
  • Make dressing: Add avocado and pear to food processor or hand mixer and chop until smooth(ish). Add vinegar, maple syrup, salt, and pepper and mix until combined. Then slowly add olive oil until desired consistency and salt and pepper to desired taste.
  • Build salad: When butternut squash is done, combine it with kale, red onions, cranberries, and pumpkin seeds in a bowl and top with dressing. Then use your hands to rub dressing into the kale to coat throughout.

Notes

  • Leftovers and storage: This kale squash salad is a great salad for leftovers as kale is a sturdy green that holds up well to refrigeration after it is dressed. It will keep in the refrigerator for two days if dressing is added, more if dressing is on the side.
  • Nutrition notes: Nutrition information includes dressing. This salad is high in fiber, high in plant-based protein, and is an excellent source of vitamin A and C.

Nutrition

Serving: 1serving (2 cups salad, 3 tablespoons dressing)Calories: 285kcalCarbohydrates: 30gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.003gSodium: 152mgPotassium: 788mgFiber: 7gSugar: 12gVitamin A: 17779IUVitamin C: 72mgCalcium: 189mgIron: 2mg
Keyword butternut squash salad, vegan
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