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Roasted Butternut Squash Salad with Kale
This roasted butternut squash salad is rich and savory with the absolute perfect flavor. It's filled with healthy ingredients making it an amazing vegan salad choice!
Course
Salad
Cuisine
American
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
2
Calories
376
kcal
Author
Sophia DeSantis
Ingredients
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 kale
¼
cup
pumpkin seeds
¼
teaspoon
curry powder
¼
teaspoon
crushed red pepper flakes
1
collard green leaf
, chopped (optional)
US Customary
-
Metric
Instructions
Preheat the oven to 350°F/ 177°C. Line a baking sheet with parchment paper.
Spread the squash on the baking sheet, drizzle with oil, and sprinkle with a pinch of salt. Bake for 45 minutes.
In a large bowl, massage the avocado into the kale and collard greens (if using).
Toast the pumpkin seeds in 1 teaspoon oil in a skillet over high heat for 1 minute.
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. Set aside.
Add the butternut squash to the bowl when it's done baking.
Sprinkle the seeds over the salad.
Notes
To make this oil free, simply use veggie broth to bake the squash and saute the pumpkin seeds.
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
Calories:
376
kcal
|
Carbohydrates:
43
g
|
Protein:
12
g
|
Fat:
22
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
331
mg
|
Potassium:
1870
mg
|
Fiber:
11
g
|
Sugar:
4
g
|
Vitamin A:
33790
IU
|
Vitamin C:
212
mg
|
Calcium:
315
mg
|
Iron:
4.5
mg