Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing. To add more protein, you could add grilled shrimp or salmon.
Brunch, Dinner, Lunch, Salad
5.0 (17)

Kale and Squash Salad

This vibrant salad features a delightful mix of immune-boosting ingredients, including kale, squash, purple cabbage, arugula, almonds, fresh basil, and juicy pears, all lightly coated in a zesty sweet dressing. For an extra protein punch, feel free to incorporate grilled shrimp or salmon into the mix.

Prep Time
10 minutes
Cook Time
25 minutes
Servings
2 servings
Calories
428
AmericanTotal: 35 minutes

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Ingredients

  • Olive oil spray
  • 10 ounces from 1 small butternut squash, cut into ½-inch cubes
  • 10 medium Lacinato kale leaves
  • 2 cups baby arugula
  • 2 tablespoons chopped basil
  • 1 small pear
  • 1 cup shredded purple cabbage
  • 2 tablespoons sliced almonds
  • 1 ounce crumbled bleu cheese
  • 2 tablespoons plus 1 teaspoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard
  • 1 teaspoon water
  • Pinch kosher salt
  • Freshly ground black pepper
  • Freshly ground black pepper
  • 1 teaspoon olive oil
  • ¼ teaspoon kosher salt

Instructions

  1. 1

    Begin by preheating your oven to 425 degrees Fahrenheit. Lightly coat a medium-sized baking sheet with cooking spray, then add the squash along with some oil, salt, and pepper. Toss everything together to ensure the squash is evenly coated.

  2. 2

    Place the sheet pan in the oven and roast for 20 to 25 minutes. Be sure to stir the squash halfway through the cooking time until it becomes tender when pierced with a fork and has a nice golden-brown color around the edges.

  3. 3

    While the squash is roasting, prepare the dressing. In a small mixing bowl, vigorously whisk together all the dressing ingredients until they are well combined and emulsified. Set this mixture aside for later use.

  4. 4

    In two shallow serving bowls, mix together the roasted squash, kale, arugula, and basil. Toss the ingredients gently until they are thoroughly combined.

  5. 5

    For each bowl, arrange half of a pear, a half cup of cabbage, one tablespoon of almonds, and a half ounce of bleu cheese on top of the greens and squash mixture.

  6. 6

    Drizzle 2 tablespoons of the prepared dressing over each salad and enjoy your meal.

Nutrition Information

428
Calories
10g
Protein
44g
Carbs
27g
Fat
5.5g
Sat. Fat
456mg
Sodium
* Nutrition information is per serving (1 bowl (1/2 the salad))

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