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squash-kale-salad-recipe

Squash Kale Salad

A fresh and healthy vegan salad with roasted squash and kale.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 medium butternut squash peeled and cubed
  • 4 cups kale chopped
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon lemon juice freshly squeezed

Instructions 

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
  3. In a large mixing bowl, massage the chopped kale with the remaining 1 tablespoon olive oil and lemon juice until the kale softens.
  4. Add the roasted squash to the kale and toss to combine. Adjust seasoning with salt and pepper if needed.
  5. Serve immediately or refrigerate for up to 2 days.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 500mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10000IU | Vitamin C: 80mg | Calcium: 150mg | Iron: 2mg

Keywords

Healthy, Vegan
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