Butternut Squash Kale Autumn Salad
Rated 5.0 stars by 1 users
Category
Salad
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Calories
495
Avocado oil and honey mustard dressing come together to make this hearty and robust salad topped with the flavors of fall.
Cameron Linville
Ingredients
½ small butternut squash, peeled, seeds discarded
10 Brussels sprouts
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3 Tbsp. Primal Kitchen Avocado Oil
Salt and pepper, to taste
3 cups chopped kale
-
3 Tbsp. Primal Kitchen Honey Mustard Vinaigrette
¼ cup chopped pecans
¼ cup goat cheese crumbles
Directions
Preheat the oven to 425°F.
Chop the butternut squash into ½-inch cubes. Place cubes on a rimmed baking sheet. Toss in 1 Tbsp. avocado oil and spread out evenly. Season with salt and pepper.
Cut the Brussels sprouts in half vertically. Place on a second rimmed baking sheet. Toss in 1 Tbsp. avocado oil and spread out evenly. Season with salt and pepper.
Place butternut squash and Brussels sprouts in the oven. Cook for 20-30 minutes until browned and tender. (They may not be done at the same time.)
While the vegetables are cooking, place the chopped kale in a large mixing bowl. Drizzle with the remaining 1 Tbsp. avocado oil and sprinkle with salt. Use clean hands to massage the kale for 1-2 minutes.
Pour the honey mustard dressing over the kale and toss well. Set aside.
Once the butternut squash and Brussels sprouts are done cooking, add them to the bowl with the kale and toss well. Divide the salad between two serving bowls. Top each serving with pecans and crumbled goat cheese. Enjoy!
Recipe Note
Nutritional information calculated using Cronometer.
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 495
- Carbs
- 23.6 grams
- Fat
- 43.4 grams
- Protein
- 9.1 grams
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.
You might also like these other salad recipes:
- Spinach Salmon Salad with Cilantro Lime Dressing
- Balsamic Glazed Salmon with Kale & Avocado Salad
- Watermelon and Strawberry Salad with Balsamic
- Kale Salad with Avocado Oil & Vinegar Dressing
- Broccoli Cauliflower Salad
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.
