Butternut Squash, Kale, Pecan, Cranberry, Apple Salad

Butternut Squash, Kale, Pecan, Cranberry, Apple Salad with Maple-Lime Dressing – this healthy, gluten free salad combines lots of Autumn flavors and is a great side dish / appetizer during the Fall/Winter season!

Butternut squash, kale, pecans, dried cranberries and apple go so well together in this healthy salad.

Maple-Lime dressing is perfect for kale: it softens and balances its flavor. I really enjoyed this salad, and so did my husband who would usually not be into greens like kale. It’s all about the dressing and the right ingredients!  Kale does not overwhelm this salad: it’s just one of many ingredients that work really well together!

5 from 1 vote

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Butternut Squash, Kale, Pecan, Cranberry, Apple Salad

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Butternut Squash, Kale, Pecan, Cranberry, Apple Salad with Maple-Lime Dressing - this healthy, gluten free salad combines lots of Autumn flavors and is a great side dish / appetizer during the Fall/Winter season!

Course: Salad

Cuisine: American

Servings: 6 servings

Calories: 292 kcal

Author: Julia

Ingredients

Roasted Butternut Squash:

• 1/2 pound butternut squash , peeled, seeded, and cubed into 1-inch cubes (Yields about 2 cups of uncooked cubed butternut squash)
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1/4 teaspoon ground cinnamon

Kale Salad Ingredients:

• 1 bunch kale , chopped, thick stems removed (about 4 cups of packed chopped kale)
• 1 red apple sweet, cored and chopped
• 1 cup pecans toasted
• 1/2 cup dried cranberries

Dressing

• 3 tablespoons honey
• 2 tablespoons lime juice freshly squeezed
• 2 tablespoons olive oil

Instructions

Roasted butternut squash:

1. Preheat oven to 400 F. Line the baking sheet with foil.
2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
4. Remove from the oven.

Salad assembly:

1. In a large bowl, add chopped kale, chopped apple, lightly toasted pecans, dried cranberries, and cooked butternut squash.
2. In a small bowl, combine dressing ingredients, and whisk.
3. Pour the dressing over the salad and toss carefully to combine.

Nutrition Facts

Butternut Squash, Kale, Pecan, Cranberry, Apple Salad

Amount Per Serving

Calories 292 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 2g 10%

Sodium 11mg 0%

Potassium 347mg 10%

Total Carbohydrates 32g 11%

Dietary Fiber 3g 12%

Sugars 21g

Protein 2g 4%

Vitamin A 124.2%

Vitamin C 44.9%

Calcium 6.8%

Iron 6.3%

* Percent Daily Values are based on a 2000 calorie diet.