Roasted Kale Butternut Squash and Pepitas make for the ultimate healthy salad recipe and the perfect low-carb lunch. Vegetables have never tasted so good!
I enjoy this simple roasted salad as a side dish. As well, you can drizzle it with a Basic Vinaigrette dressing for a little more flavor. (For the vinaigrette recipe below, it can be refrigerated in an airtight container for up to 2 weeks.)
There are variations to the recipe.
- First, you can replace the butternut squash with sweet potatoes or acorn squash.
- Also, you can add dried cranberries.
- Furthermore, you can use sunflower seeds, almonds, or pecans instead of (or in addition to) the pepitas.
- As well, you can add blue cheese, goat cheese, or feta cheese.
ROASTED KALE BUTTERNUT SQUASH AND PEPITAS
- Kale. Kale is great for weight loss, rich in antioxidants, high in vitamin K, C, and A. It is also great for lowering cholesterol!
- Butternut squash. It can help boost the immune system and help to fight inflammation. It can help prevent certain types of cancers. Squash can also help to keep your bones healthy, reduce fatigue, and aid in weight loss.
- Pepitas. They’re also a low-calorie snack with 15 grams of heart-healthy fats and 9 grams of protein. As well, Pepitas are filled with beneficial vitamins and minerals, like iron, zinc, manganese, phosphorous, and magnesium.
MORE HEALTHY!
- Blueberry Banana Bread with Almond Milk
- Fresh Peach Cobbler Bread
- Healthy Oatmeal Date Breakfast Cookies
- Healthy Breakfast Cookie Recipe
- Brownie Batter Protein Balls
- Healthy No-Bake Chocolate Cookies
- Healthy Oatmeal Date Breakfast Cookies
- Brownie Batter Overnight Protein Oats
- Homemade Larabar Bites
- French Quarter Praline Spread
- Pumpkin Morning Glory Muffins
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
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Roasted Kale and Butternut Squash
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Save To Your Recipe BoxIngredients
Vinaigrette
- 3 tablespoons red wine vinegar
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup extra-virgin olive oil
Vegetables
- 3 cups kale washed, dried, and torn into pieces
- 1.5 cups butternut squash cubed
- ⅓ cup pepitas
Instructions
Vinaigrette
- In a pint-size jar, add vinegar, garlic, mustard, ¾ teaspoon of salt, and ½ teaspoon of pepper.
- Cover and shake to dissolve the salt.
- Add the olive oil and shake to blend. Taste for seasoning and add more salt and/or pepper, if needed.
Vegetables
- Heat the oven to 400 degrees. Line a baking sheet with parchment paper. Toss the butternut squash with one tablespoon of olive oil and spread evenly on the baking sheet.
- Bake the squash for 25-30 minutes, stirring every 10 minutes.
- Add the kale and pepitas to the sheet pan for the last 8-10 minutes.
- Serve warm as is. Or with freshly grated parmesan or romano cheese.
Nutrition
Allyssa says
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Robin Donovan says
This is a great side dish for holiday meals–colorful, healthy, and easy to make!