Butternut Squash Kale Autumn Salad

Name: Butternut Squash Kale Autumn Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 2 cups kale; ½ butternut squash; 8-10 Brussels sprouts; ½ cup pecans; ¼ cup goat cheese crumbles; 2 Tbsp Primal Kitchen Avocado Oil; 2 Tbsp Primal Kitchen Honey Mustard Vinaigrette; Salt and pepper, to taste

November 25, 2017

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As the temperatures dip, it's natural to start craving warmer and more savory dishes. While salads might not spring to mind immediately, lush green vegetables can be the perfect backdrop for the season's most bountiful harvest.

Fulfill your autumn cravings and stock up on local produce with delicious, antioxidant-rich butternut squash, kale, Brussels sprouts, and pecans. Layer on Primal Kitchen Avocado Oil for a subtle creaminess and Primal Kitchen Honey Mustard Vinaigrette for that perfect hint of sweet and tangy flavor.

Butternut Squash Kale Autumn Salad

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Calories

542

Avocado Oil and Italian Dressing come together to make this hearty and robust salad topped with the flavors of fall. Smokey, savory, and bright, bring this salad to the table as a fresh starter.

Author:

Cameron Linville

Image of Butternut Squash Kale Autumn Salad

Ingredients

2 cups kale
½ butternut squash
8-10 Brussels sprouts
½ cup pecans
¼ cup goat cheese crumbles
2 Tbsp Primal Kitchen Avocado Oil
2 Tbsp Primal Kitchen Honey Mustard Vinaigrette
Salt and pepper, to taste

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Directions

Chop the butternut squash into small ¼-inch pieces.
Wash and cut the Brussels sprouts in half, horizontally and vertically.
Toss the butternut squash pieces and Brussels sprouts in Primal Kitchen Avocado Oil, salt, and pepper.
Place the vegetables in the oven on a parchment-lined baking sheet at 425°F.
Cook the squash until soft and begin to crisp on the edges (~30 min). Remove the Brussels sprouts after they begin to brown (~15 min).
While the vegetables are cooking, clean and de-stem the kale.
Massage the kale with Primal Kitchen Honey Mustard Vinaigrette and place into a bowl.
Once the vegetables are done cooking, place them in a bowl with the kale and top with pecans and crumbled goat cheese. Enjoy!

Recipe Note

Nutritional information calculated using Cronometer.

Nutrition

Serving Size: 1 serving
per serving: Calories; 542

Amount/Serving % Daily Value

Carbs: 29.8 grams
Fat: 45.2 grams
Protein: 10.5 grams

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About the Recipe Creator:

Cameron Linville lives in New York City, where she's a passionate foodie, recipe creator, and food photographer.

For Cameron, food has always been a way to bring people together. Her favorite memories growing up—be it Friday night grill outs or Saturday football games—all centered around food. Nothing makes Cameron happier now than experimenting in the kitchen and bringing people she loves around the table for delicious meals.

Looking for more delicious dishes designed by Cameron Linville? Be sure to visit her blog, The Freckled Foodie, and follow her on Instagram at @cameronoaksrogers.