Butternut Squash Kale Salad

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  • Few cups of kale
  • Handful of cherry tomatoes
  • 1/2 cup peppitas
  • 1/2 cup dried cranberries
  • 1/2 cup crushed pecans
  • 1/2 roasted butternut squash
  • 2 Tbsp olive oil
  • Juice from 1 orange or tangerine
  • Generous pinch of salt
  • Can also add in chopped apple and goat cheese or vegan cheese

How to make this

  • Preheat oven to 425
  • Stab squash many time with fork and microwave for 12 minutes, cut in half and scoop out seeds
  • Cook in oven for about 20 minutes and cube so it will easily scoop out for salad
  • Massage kale with 2 Tbsp olive oil and salt by hand till it turns deep green
  • Add on rest of ingredients and mix well! Squeeze orange over before serving 🙂

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