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–+ servings

Roasted Butternut Squash Sweet Kale Salad

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!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salads
Servings 4 servings
Calories 226 kcal

Equipment

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

Calories: 226kcalCarbohydrates: 30gProtein: 4gFat: 12gSodium: 129mgFiber: 7gSugar: 17g
Keyword fall, salad
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