Squash Kale Salad Recipe

Butternut squash: A sweet, nutty-flavored winter squash that becomes tender and caramelized when roasted.

Kale: A nutrient-dense leafy green that adds a hearty texture to the salad.

Olive oil: Used to roast the squash and massage the kale, adding a rich, fruity flavor.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a hint of spice and depth to the dish.

Lemon juice: Provides a fresh, tangy brightness that balances the sweetness of the squash.

To enhance the flavor of the butternut squash, try adding a pinch of cinnamon or nutmeg before roasting. This will add a subtle warmth and complexity to the dish. Additionally, when massaging the kale, make sure to do so for at least 2-3 minutes to break down the fibers and make it more tender and palatable.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness when roasted, making them a great alternative to butternut squash.

• kale - Substitute with spinach: Spinach provides a similar nutrient profile and can be used raw or lightly wilted, just like kale.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• salt - Substitute with soy sauce: Soy sauce adds a similar salty flavor with an additional umami depth, enhancing the overall taste of the salad.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma, adding a unique twist to the salad.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and freshness, making it a suitable replacement for lemon juice.

• To store the squash kale salad, transfer it to an airtight container. Make sure the container is clean and dry before adding the salad. This will help maintain the freshness and prevent any unwanted moisture from affecting the texture.

• Place the container in the refrigerator. The salad can be kept refrigerated for up to 2 days. The kale will remain crisp, and the butternut squash will retain its flavor.

• If you plan to freeze the salad, it's best to do so before adding the lemon juice. The acidity can alter the texture of the kale when frozen. Instead, freeze the roasted butternut squash separately.

• To freeze the butternut squash, spread the roasted cubes on a baking sheet in a single layer. Place the sheet in the freezer for about 1-2 hours until the cubes are frozen solid. This prevents them from sticking together.

• Once the butternut squash cubes are frozen, transfer them to a freezer-safe bag or container. Label the container with the date to keep track of its freshness. The frozen butternut squash can be stored for up to 3 months.

• When ready to use, thaw the butternut squash in the refrigerator overnight. Once thawed, combine it with the massaged kale and add the lemon juice just before serving.

• For best results, avoid freezing the entire salad as the texture of the kale may become mushy. Instead, freeze components separately and assemble the salad fresh when needed.

• For a quick and easy method, use the microwave. Place the squash kale salad in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a more even and slightly crisp texture, opt for the oven. Preheat the oven to 350°F (175°C). Spread the salad on a baking sheet and cover it loosely with aluminum foil. Bake for about 10-15 minutes, or until warmed through. The butternut squash will regain some of its roasted charm.

• For a stovetop approach, use a skillet. Heat a small amount of olive oil over medium heat. Add the salad and stir frequently for about 5-7 minutes, until it’s heated through. This method can help maintain the kale's texture while warming the squash.

• If you have an air fryer, preheat it to 350°F (175°C). Place the salad in the air fryer basket and heat for about 5-7 minutes. Shake the basket halfway through to ensure even heating. This method can give the squash a nice, slightly crispy edge.

• For a more gourmet touch, use a steamer. Place the salad in a steamer basket over boiling water and steam for about 3-5 minutes. This method will gently warm the salad without altering its texture too much.

• Oven: Used to roast the butternut squash at 400°F (200°C) until tender and slightly caramelized.

• Baking sheet: Provides a flat surface to spread the cubed butternut squash for even roasting.

• Mixing bowl: A large bowl to massage the kale with olive oil and lemon juice and to combine all ingredients.

• Knife: Essential for peeling and cubing the butternut squash and chopping the kale.

• Cutting board: A sturdy surface to safely chop and prepare the butternut squash and kale.

• Measuring spoons: Used to measure out the olive oil, salt, pepper, and lemon juice accurately.

• Tongs: Handy for tossing the roasted squash with the kale to ensure everything is well combined.

• Serving bowl: Used to present the finished salad attractively for serving.

• Refrigerator: To store the salad if you plan to refrigerate it for up to 2 days.

Pre-roast the squash: Roast the butternut squash in advance and store it in the fridge. This way, you can quickly assemble the salad when needed.

Pre-chop the kale: Wash and chop the kale ahead of time. Store it in an airtight container to keep it fresh.

Use pre-cut squash: Save time by buying pre-peeled and cubed butternut squash from the store.

Massage kale in batches: If you’re making a large batch, massage the kale in smaller portions to ensure it softens evenly.

Batch cook: Double the recipe and store leftovers for quick meals throughout the week.