A nutritional powerhouse with squash and kale but you'll want a second helping because it tastes so good!

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Maple Dijon Vinaigrette:

Directions

Instructions Checklist
  • Heat oven to 450 degrees F. Toss squash, onion, maple syrup, oil, thyme and black pepper in a large bowl. Place evenly on large rimmed baking sheet lined with parchment paper; roast 30 minutes or until squash is tender and edges are starting to brown.

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  • Place kale in the same large bowl. Toss with hot, cooked squash and onions and set aside. Whisk vinaigrette ingredients together. Drizzle over salad and toss to combine. Sprinkle with cheese and pecans; serve immediately.

Tips

Recipe Tip: Cut out the heaviest part of the center rib of each kale leaf. To thinly slice kale, roll leaves together like a fat 'cigar', then slice thinly.

Nutrition Facts

255 calories; protein 3.3g 7% DV; carbohydrates 55.5g 18% DV; fat 4.2g 6% DV; cholesterol 1.1mg; sodium 122.6mg 5% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/15/2015
The recipe is missing an ingedient - it is a vinaigrette salad but there is no vinegar in the recipe! I added 1 Tbsp of balsamic vinegar to the dresing recipe. I also added some sliced fresh strawberries which gave it a nice contrast to the dijon mustard and the maple syrup. Definitely a keeper with the mods. I also took a suggestion from the other comments and massaged the kale before adding the squash mixture. Made it very tender. Read More
(2)

Most helpful critical review

Rating: 2 stars
01/14/2015
I did not like this recipe. The butternut squash was too mushy and the kale ended up being way to wilted for a good salad. It also had too much red onion. The vinaigrette was delicious. Read More
(1)
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/14/2015
The recipe is missing an ingedient - it is a vinaigrette salad but there is no vinegar in the recipe! I added 1 Tbsp of balsamic vinegar to the dresing recipe. I also added some sliced fresh strawberries which gave it a nice contrast to the dijon mustard and the maple syrup. Definitely a keeper with the mods. I also took a suggestion from the other comments and massaged the kale before adding the squash mixture. Made it very tender. Read More
(2)
Rating: 2 stars
01/14/2015
I did not like this recipe. The butternut squash was too mushy and the kale ended up being way to wilted for a good salad. It also had too much red onion. The vinaigrette was delicious. Read More
(1)
Rating: 5 stars
12/02/2014
Loved this recipe. I left the maple syrup out makes it low carb. Squash is sweet enough. Read More
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Rating: 4 stars
11/12/2014
I have a confession to make...I have never had kale before making this recipe and I loved it! We really enjoyed this salad. I did cut back the 1 cup of maple syrup down to just a drizzle (maybe 1-2 tablespoons at most). I can't help but think that the 1 cup is an error as the squash would have been swimming in syrup had I used the full 1 cup. I ended up doubling the vinaigrette because after making it as the recipe stated it just didn't look like enough to coat the salad and I'm glad I did. I would also slice the red onion a little thicker next time as some of them burned before the squash was roasted. With these changes this is a 5 star recipe and one that I look forward to making again. Read More
Rating: 3 stars
11/27/2015
It was a favorite at our Thanksgiving table. I made some changes. I roasted the butternut squash with olive oil salt pepper and sautéed garlic. For the dressing I added fresh squeezed lemon olive oil & substituted maple syrup with honey since I don't care for maple syrup. I finished it with salt and pepper to taste. I tossed the spinach and kale mix I had with the dressing first and once the butternut squash cooled a bit I tossed it in with Feta instead of parmesan. Don't toss the sake til right before serving for best results. Read More
Rating: 5 stars
12/21/2014
Wonderful recipe! I Cooked squash 1st cooled put the rest together heated just a bit onions spices together with maple syrup cut kale mixed pecans and squash...tossed with light warm syrup mix added dressing...turned amazing!!! Read More
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Rating: 3 stars
10/29/2014
I love kale and this recipe is filled with healthy delicious ingredients but this just didn't do it for me or my husband. I think maybe it was just too sweet. The kale would have benefitted from a bit of massaging too I think. Read More
Rating: 5 stars
05/23/2016
My husband and I loved this salad. I followed other reviewers' suggestions by decreasing the amount maple syrup and simply drizzling it over the squash (about 2 tbsp) doubling the dressing and adding one tablespoon of balsamic vinegar to the dressing. I also used olive oil and increased the amount to equal the amount of maple syrup. So yummy! Read More