Roasted Squash & Kale Salad

From Health magazine

Yield: 1 serving
Community Recipe from


  • 1 Butternut squash, cubed in 1/2 inch pieces , about 1 1/2 - 2 cups
  • 2 tablespoon(s) Olive oil
  • 3 tablespoon(s) Brown sugar or honey
  • 1/3 teaspoon(s) Ground black pepper
  • 1 pound(s) Kale, thinly sliced, I prefer Black Kale , or enough to balance the salad
  • 1/2 English cucumber, julienned
  • 1/2 cup(s) Red onion, thinly sliced
  • 1/2 cup(s) Red bell pepper, julienned
  • 2 teaspoon(s) Low sodium soy sauce
  • 1 tablespoon(s) Fresh lime juice
  • 2 teaspoon(s) Sesame oil
  • 1 teaspoon(s) Honey or to taste
  • 2 tablespoon(s) Creamy peanut butter
  • 2 teaspoon(s) Fresh grated ginger
  • 1 tablespoon(s) Water
  • Toasted sunflower seeds, optional


  1. Preheat oven to 500 degrees

  2. Toss squash cubes with brown sugar or honey (can use maple syrup), & pepper in a baking pan and bake for about 20 minutes or until tender and browned. Remove from oven and cool.

  3. When squash is cool, toss with kale, cucumber, red onion & red bell pepper.
  4. Whisk together the soy sauce, lime juice, sesame oil, sugar (or honey, or maple syrup), peanut butter, ginger and water. This makes a thick dressing which I usually make thiner with some more water...just tweak it with more lime juice, soy sauce or water to taste. Drizzle over salad and toss to serve. I like to add some toasted sunflower seeds as well which compliment the texture and flavour.

  5. It makes lots, so for myself for a big lunch salad, I make the same amount of dressing to have on hand and just reduce the salad ingredients to an amount that looks like a good balance. It is easy to play with the ingredients.

April 2013

This recipe is a personal recipe added by Triumph and has not been tested or endorsed by MyRecipes.

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