Roasted Butternut Squash Sweet Kale Salad
by Amanda Keefer
Eat Smart’s Sweet Kale Salad gets a fall-inspired spin with the addition of roasted butternut squash, pears, and pecans. Perfect for these cooler months!
I mentioned not too long ago how much my family loves this Sweet Kale Salad and now we’re back with another tasty combination perfect for your holiday spread.
During fall and winter, when the weather cools down and comfort foods fill our diets, I always crave something fresh. I absolutely love winter squash – like butternut, acorn, and delicata – and roasting it brings out a natural sweetness that can’t be denied.
The great thing about the Sweet Kale Salad from Eat Smart® is that it comes already packed with so many great ingredients including kale, green cabbage, broccoli, Brussels sprouts, chicory, roasted pumpkin seeds and dried cranberries, plus a classic poppyseed dressing, making it easy to turn into a meal!
For this tasty, fall salad, we’re pairing all the deliciousness of the Sweet Kale Salad with roasted butternut squash (although you can use any roasted winter squash or even sweet potatoes), fresh pears and crunchy pecans.
To find the Sweet Kale Salad or Eat Smart’s other salad kits in a store near you, visit their website and type in your zip code.
Roasted Butternut Squash Sweet Kale Salad FAQs
Q: What are the main ingredients in the Roasted Butternut Squash Sweet Kale Salad?
A: The main ingredients are butternut squash, Eat Smart’s Sweet Kale Salad kit, pears, and pecans.
Q: How do you prepare the butternut squash for this salad?
A: Peel the butternut squash, cut it in half lengthwise and scoop out the seeds. Slice into 1/2-inch cubes, toss with olive oil, salt and pepper, then roast at 400°F for 20-25 minutes until tender.
Q: What does the Sweet Kale Salad kit from Eat Smart contain?
A: The kit contains kale, green cabbage, broccoli, Brussels sprouts, chicory, roasted pumpkin seeds, dried cranberries, and a poppyseed dressing.
Q: What toppings are added to the salad besides the roasted butternut squash?
A: Fresh diced pears and chopped pecans are added on top.
Q: How many servings does this Roasted Butternut Squash Sweet Kale Salad make?
A: The recipe makes 4 servings of the salad.
Q: Why should I eat this Roasted Butternut Squash Sweet Kale Salad?
A: Simply put, it’s like eating a bowl of nutrition – it’s filling and delicious to boot! It’s got so many healthy and yummy ingredients. First, the Butternut Squash is packed with vitamin A, providing over 300% of the recommended daily intake in just one cup. It’s also a good source of vitamin C, potassium, magnesium and fiber.
Kale is a nutritional powerhouse full of antioxidants like vitamins A, C and K. It’s also an excellent source of folate, manganese and copper.
Pears provide fiber, vitamin C, and are a good source of copper which helps form red blood cells. The skin is especially rich in antioxidants.
So this salad packs a serious nutritional punch from the vegetables, fruit and nuts, making it a healthy side dish or light meal option.
Let’s make this salad right now!
Roasted Butternut Squash Sweet Kale Salad
Ingredients
- 1 small butternut squash
- 1 Tbsp. olive oil
- 1 bag sweet kale salad
- 1 medium pear diced
- ¼ cup chopped pecans
Instructions
- Preheat oven to 400F.
- Peel squash. Cut in half lengthwise and scoop out seeds. Slice into ½-inch thick slices, then cube.
- Toss with olive oil, salt and pepper. Lay single layer on parchment-lined baking sheet and bake 20-25 minutes, flipping halfway, until browned and tender.
- Assemble salad with packaged toppings and dressing. Top with roasted squash, apples and pecans.
Nutrition
Disclosure: This post is sponsored by Eat Smart®. All opinions are our own.
