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Fresh Roasted Butternut Squash and Kale Salad Easy Healthy Recipe with Maple Pepita Dressing

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A forgiving, flavorful, and addictive salad combining caramelized roasted butternut squash with chewy kale and a sweet-savory maple pepita dressing. Perfect for quick weeknight meals or impressing guests with minimal stress.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds / 900 g), peeled and cubed
  • 1 bunch of kale (about 6 cups / 150 g), stems removed and leaves chopped
  • 2 tablespoons olive oil (for roasting)
  • 1/4 teaspoon sea salt (plus more to taste)
  • Freshly ground black pepper, to taste
  • 1/4 cup pepitas (pumpkin seeds), toasted
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 small garlic clove, minced
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Peel and cube the butternut squash into roughly 1-inch (2.5 cm) pieces. Toss the cubes with 2 tablespoons olive oil, 1/4 teaspoon sea salt, and freshly ground black pepper. Spread evenly on a lined baking sheet, ensuring pieces aren’t overcrowded.
  3. Roast the squash for 25-30 minutes, turning once halfway through, until golden brown edges and tender inside.
  4. While the squash roasts, remove kale leaves from stems and chop into bite-sized pieces. Place in a large bowl, sprinkle a tiny pinch of salt, and massage the leaves for 1-2 minutes to soften.
  5. In a blender or food processor, combine toasted pepitas, maple syrup, apple cider vinegar, minced garlic, Dijon mustard, salt, and pepper. Slowly drizzle in olive oil while blending until smooth and creamy. Adjust seasoning as needed.
  6. Once squash is roasted and slightly cooled, add it to the bowl with massaged kale. Pour the maple pepita dressing over and toss gently but thoroughly to coat.
  7. Taste and adjust salt, pepper, or vinegar if desired. Serve immediately or let sit for 10 minutes to meld flavors.

Notes

Roast squash at a high temperature (425°F) for caramelized edges but avoid overcrowding to prevent sogginess. Massage kale to reduce bitterness and soften fibers. Toast pepitas before blending for enhanced nutty flavor. Add dressing just before serving to keep kale crisp. Dressing can be made ahead and stored in fridge up to a week.

Nutrition

Keywords: butternut squash salad, kale salad, roasted squash, maple pepita dressing, healthy salad, vegan salad, gluten-free salad, easy salad recipe

Find it online: https://twirltaste.com/fresh-roasted-butternut-squash-and-kale-salad-easy-healthy-recipe-with-maple-pepita-dressing/