Kale Salad with Roasted Squash, Dried Cranberries and Pistachios

Kale Salad with Roasted Squash, Dried Cranberries and Pistachios Recipe

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Toss kale, roasted butternut squash, pistachios, and dried cranberries with a red wine vindegar and Dijon mustard dressing to make a delicious fall salad. 

Serves 6

Cost per Serving:



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1 large butternut squash (2 1/2 to 3 lbs.), peeled, seeded, cut into 1-inch pieces
2 tablespoons olive oil
Salt and pepper
1 bunch Tuscan (lacinato) kale
1/2 cup shelled, toasted, unsalted pistachios, coarsely chopped
3/4 cup dried cranberries
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 small shallot, minced
2 tablespoons olive oil
2 tablespoons vegetable oil
Salt and pepper


Hands-on: 15 Minutes
Total: 1 Hour, 5 Minutes

1. Preheat oven to 400°F. In a large bowl, toss squash with oil; season with salt and pepper. Spread out in a single layer on a large rimmed baking sheet. Roast, stirring and turning often, until tender and lightly caramelized, 45 to 50 minutes.

2. Remove stems and large ribs from kale. Working with a few at a time, stack leaves, roll into a long cylinder and cut crosswise into thin ribbons. Place in a large bowl.

3. Make dressing: Combine vinegar, lemon juice, mustard and shallot in a small bowl. Whisk in both oils until emulsified. Season with 1/4 tsp. each salt and pepper.

4. Just before serving, toss kale with dressing. Add squash, pistachios and cranberries. Toss together well and season with additional salt and pepper, if desired.

Created date

September 2015

Nutritional Information

Calories 350
Fat 19 g
Satfat 2 g
Protein 6 g
Carbohydrate 46 g
Fiber 7 g
Cholesterol 0.0 mg
Sodium 455 mg