Healthy Family Project

Roasted Butternut Squash Sweet Kale Salad

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Disclosure: This post is sponsored by Eat Smart®. All opinions are our own.

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 that’s 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

Roasted Butternut Squash Sweet Kale Salad

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!

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


  • 1 small butternut squash
  • 1 Tbsp. olive oil
  • 1 bag sweet kale salad
  • 1 medium pear, diced
  • ¼ cup chopped pecans


  1. Preheat oven to 400F.
  2. Peel squash. Cut in half lengthwise and scoop out seeds. Slice into ½-inch thick slices, then cube.
  3. 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.
  4. Assemble salad with packaged toppings and dressing. Top with roasted squash, apples and pecans.

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Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 226Total Fat: 12gCholesterol: 0mgSodium: 129mgCarbohydrates: 30gFiber: 7gSugar: 17gProtein: 4g

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Amanda Keefer

About the Author

Amanda Keefer

Amanda’s marketing, public relations and community outreach experience spans 20 years. She is the mom of two girls and two boxer dogs. You can hear her as the host of the Healthy Family Project podcast, find her cooking alongside her girls in videos on the Produce for Kids Instagram feed or spot her out volunteering with her family. When not in the office, Amanda can be found with her family on the tennis courts or at the dance studio.

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