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Kale and Squash Salad
5
from
17
votes
Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing. To add more protein, you could add grilled shrimp or salmon.
Prep Time:
10
minutes
mins
Cook Time:
25
minutes
mins
Total Time:
35
minutes
mins
Yield:
2
servings
Course:
Brunch, Dinner, Lunch, Salad
Cuisine:
American
Ingredients
For the salad:
Olive oil spray
10
ounces
from 1 small butternut squash, cut into ½-inch cubes
1
teaspoon
olive oil
¼
teaspoon
kosher salt
Freshly ground black pepper
(to taste)
10
medium Lacinato kale leaves
(stems removed, thinly sliced)
2
cups
baby arugula
2
tablespoons
chopped basil
1
small pear
(seeded and cut into 1-inch pieces (I used D’anjou))
1
cup
shredded purple cabbage
2
tablespoons
sliced almonds
(toasted)
1
ounce
crumbled bleu cheese
For the dressing:
2
tablespoons
plus 1 teaspoon olive oil
1
tablespoon
balsamic vinegar
1
teaspoon
honey
½
teaspoon
Dijon mustard
1
teaspoon
water
Pinch
kosher salt
Freshly ground black pepper
(to taste)
Instructions
Preheat oven to 425 degrees F. Spray a medium sheet pan with oil, add the squash, oil, salt and pepper and toss to coat.
Roast for 20-25 minutes, tossing halfway through, until fork tender and browned on the edges.
Meanwhile, make the dressing. In a small bowl, whisk together dressing ingredients until emulsified and combined. Set aside.
In 2 shallow bowls, combine the squash, kale, arugula and basil. Toss to combine.
Top each with ½ the pear, ½ cup cabbage, 1 tablespoon almonds and ½ ounce bleu cheese.
Top each with 2 tablespoons dressing and serve.
Nutrition
Serving:
1
bowl (1/2 the salad)
,
Calories:
428
kcal
,
Carbohydrates:
44
g
,
Protein:
10
g
,
Fat:
27
g
,
Saturated Fat:
5.5
g
,
Cholesterol:
11
mg
,
Sodium:
456
mg
,
Fiber:
8.5
g
,
Sugar:
17
g
- WW Points:
11