Skinnytaste · by Gina Homolka★ 5.0 (17)
Kale and Squash Salad
NUTRITION · PER SERVING35M COOK
CAL 22%·PRO 20%
CARBS 46G42% OF CAL
12G FIBER12G OTHER21G TOTAL SUGAR
FAT 27G56% OF CAL
6G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad of roasted butternut squash, kale, arugula, pears, and almonds with a balsamic-honey dressing. Nutrient-dense and satisfying.
mainamericansalad🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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
- 2 tablespoons plus 1 teaspoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- 1 teaspoon water
- Pinch kosher salt
At a glance
PER SERVING · TIME 35M
CAL 22%·PRO 20%
CARBS 46G42% OF CAL
12G FIBER12G OTHER21G TOTAL SUGAR
FAT 27G56% OF CAL
6G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 689mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1198mg
- Calcium
- 439mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 689MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.