Avocado kale salad with butternut squash and pumpkin seeds in a white bowl

Avocado-Kale Salad with Butternut Squash

This rich and filling avocado kale salad is the perfect starter or main dish. It comes together so easy and covers all the bases for a well rounded meal!

Course Salad
Cuisine American
Keyword butternut squash salad, massaged kale salad
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Calories 376 kcal
Author Sophia DeSantis


  • ½ butternut squash , seeds removed, cut into 1-inch pieces
  • 1 teaspoon olive oil , plus more for drizzling over the squash
  • ¼ teaspoon sea salt , plus 1 pinch
  • 1 large avocado
  • 4 cups shredded curly kale
  • 1 collard green leaf , chopped
  • ¼ cup pumpkin seeds
  • ¼ teaspoon curry powder
  • ¼ teaspoon crushed red pepper flakes
US Customary - Metric


  1. Preheat the oven to 350°F/ 177°C. Line a baking sheet with parchment paper. 

  2. Spread the squash on the baking sheet, drizzle with oil, and sprinkle with a pinch of salt. Bake for 45 minutes.

  3. In a large bowl, massage the avocado into the kale and collard greens. Add the butternut squash.
  4. Toast the pumpkin seeds in the remaining 1 teaspoon oil in a skillet over high heat for 1 minute. 

  5. Reduce the heat to medium, add the curry powder, red pepper flakes, and remaining ¼ teaspoon salt, and toast for 1 to 2 more minutes. 

  6. Sprinkle the seeds over the salad.

Recipe Notes

Recipe excerpted from VEGAN RESET © 2018 by Best of Vegan LLC. Photography © 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Nutrition Facts
Avocado-Kale Salad with Butternut Squash
Amount Per Serving
Calories 376 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g15%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 331mg14%
Potassium 1870mg53%
Carbohydrates 43g14%
Fiber 11g44%
Sugar 4g4%
Protein 12g24%
Vitamin A 33790IU676%
Vitamin C 212mg257%
Calcium 315mg32%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.