Holiday Kale Salad with Butternut Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Massaged kale is tossed with roasted butternut squash, tart cranberries, and spiced maple pecans, then dressed with an apple-Dijon vinaigrette. This colorful, textured salad is perfect for holiday tables and works as a side or light main.
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Nutrition & ingredients
Ingredients
serves 4- 8 ounces chopped kale leaves (about 2 bundles, with stems removed)
- 8 ounces ½-inch cubed butternut squash (from 1 small butternut squash)
- 1 tablespoon extra virgin olive oil
- ¼ cup dried cranberries
- ⅓ cup crumbled cheese of choice (I used Rebel's vegan blue cheese)
- ½ cup chopped pecans
- 1 tablespoon pure maple syrup
- ¼ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1-2 tablespoons dijon mustard
- ½ tablespoon pure maple syrup
- 1 tablespoon minced shallot (1 small shallot (see notes))
- pinch salt & pepper
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 344mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 474mg
- Calcium
- 258mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 344MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.