Butternut Squash Apple Kale Salad

This Butternut Squash Apple Kale Salad is both refreshing and filled with flavour. A warm and cold salad perfect for anytime of the year!

There is no such thing as salad season. Salads are an all year round choice you make. Another misconception is that they are boring. This too couldn’t be further from the truth. Yesterday I was craving kale. This happens to me when I have dropped the ball in the leafy green department, I start craving all things green.

The mister and I went apple picking north of the city on the weekend. We have been making an effort to pick all the things when possible. It is a fun activity that gets us out into nature and away from the hubbub and monotony of being downtown. So far this year we have picked strawberries (3 times), blueberries, apples, squash and pumpkin. Not sure if I am imagining it or not but I think hand picked tastes better.

Every time we go apple picking there is an option of taking home a free pumpkin and butternut squash. The squash we chose was gigantic so naturally my brain goes into butternut squash overdrive. I am super excited to create loads more recipes for you using this versatile veggie but for the first one, I decided to keep it simple.

There are a couple different ways to prepare a butternut for roasting. A friend of mine cuts the skin off with a sharp knife and I tend to peel it. Whatever you choose to do, be careful. I find peeling the skin saves more of the squash but you do you

Butternut Squash Apple Kale Salad

Teri-Ann Carty

This Butternut Squash Apple Kale Salad is both refreshing and filled with flavour. With such a variety of ingredients its wonderful to enjoy anytime of the year!

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Prep Time 15

Cook Time 40

Course Dinner, Lunch, Main Course

Servings 2

Equipment

oven

Ingredients

2 cups butternut squash (peeled and cubed)
4 tbsp olive oil (divided)
1 tbsp karma spice seasoning (a blend of curry, cardamom, nutmeg, turmeric, cinnamon)
sea salt and cracked pepper
6 brussel sprouts (trimmed and halved)
½ block tofu drained (pressed and roasted)
1 apple (thinly sliced)
½ avocado (thinly sliced)
½ cup roasted chickpeas
6 cups kale (stem removed and torn into small pieces)
2-3 thin slices watermelon radish (cut into small triangles)
2 small handfuls candied nuts
2-4 tbsp balsamic vinaigrette

Instructions

Preheat the oven to 400.
Place prepared squash into a large bowl and drizzle with 1 tbsp olive oil and dust with spice. Season with salt and pepper. Lay out evenly on a baking sheet and roast for 25-30 minutes until fork tender.
Place brussel sprouts and cut tofu into cubes into a bowl and season with 1 - 2 tbsp olive oil, sea salt and pepper.
Spread out onto a separate baking sheet and place in the oven with squash. Set a timer for 20 minutes.
Once veggies and tofu are finished cooking, assemble your salad. This served two for a meal but could easily be a side dish for any table.

Keyword dairy free, gluten free, plant based, roasted, salad, vegan

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