Kale Salad With Cranberries and Butternut Squash [Vegan]

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Author Bio Discover more recipes with these ingredients Kale Salad With Cranberries and Butternut Squash [Vegan] Ingredients You Need for Kale Salad With Cranberries and Butternut Squash [Vegan] How to Prepare Kale Salad With Cranberries and Butternut Squash [Vegan]

Author Bio

Alison Corey is a plant-based vegan and health coach. She helps vegans, omnivores, and picky…

Kale Salad With Cranberries and Butternut Squash [Vegan]

Roasted butternut squash is paired with this kale salad with cranberries, apples, and walnuts for a colorful autumnal plate that can stand alone as a main dish or a side at your Thanksgiving or Christmas meal.

Ingredients You Need for Kale Salad With Cranberries and Butternut Squash [Vegan]

1 bunch of kale
1 medium butternut squash
1/2 teaspoon salt
1 granny smith apple
1/4 cup dried cranberries sugar-free
1/4 cup raw walnuts
3 tablespoons vegetable broth
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
2 teaspoons dijon mustard
1 teaspoon minced garlic
1/2 teaspoon thyme
1/4 teaspoon pepper

How to Prepare Kale Salad With Cranberries and Butternut Squash [Vegan]

Preheat oven to 400ºF. Chop the butternut squash into one-inch pieces.
Evenly spread the squash on a sheet pan and sprinkle with salt and pepper. Place in preheated oven and roast for 25-30 minutes, flipping once.
Wash, de-stem, and finely chop 1 bunch of kale while butternut squash is roasting.
Whisk together vegetable broth, apple cider vinegar, dijon mustard, maple syrup, thyme, and pepper. Pour dressing over the kale. Massage the kale by squeezing and rubbing the kale for 2-5 minutes or until the kale darkens and softens.
Chop green apple and walnuts into bite-sized pieces.
Place massaged and dressed kale into the bottom of your salad bowl. Top with roasted butternut squash, cranberries, apple, and walnuts.
Serve immediately.