Holiday Kale Salad with Butternut Squash

Massaged with an apple-dijon vinaigrette, and served with tart cranberries and sweet salty maple pecans, this kale salad is bursting with texture and flavor. Perfect to serve for the holidays!

Prep Time30

Cook Time30

Total Time1

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 396kcal

Ingredients

For the Kale Salad and Butternut Squash

8 ounces chopped kale leaves about 2 bundles, with stems removed
8 ounces ½-inch cubed butternut squash from 1 small butternut squash
1 tablespoon extra virgin olive oil
¼ cup dried cranberries
⅓ cup crumbled cheese of choice I used Rebel's vegan blue cheese

For the Maple Pecans

½ cup chopped pecans
1 tablespoon extra virgin olive oil
1 tablespoon pure maple syrup

For the Apple Dijon Vinaigrette

¼ cup extra virgin olive oil
3 tablespoons apple cider vinegar
1-2 tablespoons dijon mustard
½ tablespoon pure maple syrup
1 tablespoon minced shallot 1 small shallot (see notes)
pinch salt & pepper

Instructions

Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.
On one of the baking sheets, arrange the cubed butternut squash on top. Toss squash with 1 tablespoon oil and a pinch of salt, until evenly coated. Spread out so there is an inch or so between the squash cubes. Roast in the oven for about 30 minutes, until fork tender. Set aside to cool.
In a small bowl, combine the pecans, 1 tablespoon olive oil, 1 tablespoon pure maple syrup and a pinch of salt. Toss until evenly coated. Spread pecans out on the second baking sheet, allowing a few inches of space between each pecan. Bake in the oven for 5-7 minutes, keeping a close eye to make sure they do not burn. They will be slightly darker in color and fragrant when they are done. Remove from the oven and set aside.
Prepare the dressing by combining everything in small food processor or bowl (if you choose to mince the shallot by hand). Whisk until smooth. Add salt & pepper or more dijon/vinegar, to taste.
In a large bowl, add the chopped kale leaves. Pour the dressing over top. Using your hands, massage the dressing into the kale. Add the roasted squash, dried cranberries, crumbled cheese, and maple pecans. Toss to combine. Serve and enjoy!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

To prep ahead: the squash, pecans, and dressing can all be made 1-2 days in advance. I recommend waiting to massage the dressing into the kale and assembling the entire salad until the day of serving.

*Shallot adds a savory spark to the dressing but can be omitted if you prefer. I recommend leaving it out if you want to massage the dressing into the kale a day in advance as it can get a little stinky. :)

Nutrition