Roasted Butternut Squash Kale Salad with Apples, Pecans, and Orange-Sage Dressing
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
For the Dressing:
  • Zest of 1 orange
  • 1 orange, juiced (1/2 cup of juice)
  • 1 tablespoon white vinegar
  • 4 tablespoons olive oil
  • 6 fresh sage leaves, finely chopped (about 2 tablespoons)
  • ¼ teaspoon kosher salt
For the Salad:
  • 1 medium butternut squash, peeled and chopped (about 3 cups)
  • 2 to 3 tablespoons olive oil
  • salt and pepper, to taste
  • ¼ teaspoon ground cinnamon
  • 1 head dino kale, leaves chopped into strips
  • ½ cup red onion, thinly sliced
  • 1 Honeycrisp apple, thinly sliced
  • ½ cup whole pecans, roasted
  • Cooked quinoa or brown rice for serving
  1. Preheat the oven to 375ºF.
  2. Lay the chopped butternut squash on a baking sheet and drizzle with enough olive oil to coat. Sprinkle salt, pepper, and cinnamon over the butternut squash. Using your hands, mix everything together so that all pieces are well-coated. Bake in the oven for 40 to 50 minutes, stirring once halfway through. Once finished cooking, allow the butternut squash to cool (if you prefer the squash cold, refrigerate it before serving in the salad).
  3. In a small bowl, whisk together all the ingredients for the salad dressing.
  4. In a large serving bowl, combine the squash, kale, red onion, apple, and pecans, and toss with the desired amount of orange-sage dressing.
  5. Serve with cooked quinoa or brown rice.
Recipe by Potluck at Oh My Veggies at