Get free delivery on orders of $50 or more! Automatically applied at checkout. Offer ends Oct 31.

Recipes|Featured Main

Roasted Butternut and Kale Salad

Roasted Butternut and Kale Salad

Roasted Butternut and Kale Salad Photo
Difficulty Level: Intermediate
  • Prep Time:
    30 Minutes
  • Cook Time:
    PT50M
    20 Minutes
  • Yield:
    6 Servings
This healthy salad is chock-full of fall veggies. By keeping everything cut small, you get the flavor and texture of every ingredient in each bite.
Ingredients
  • 3 cups peeled, seeded and 1/2-inch diced butternut squash
  • 1 bunch black Lacinato kale, stemmed and chopped
  • 1 cup grated carrot
  • ½ cup peeled and grated turnip (1 medium turnip)
  • ½ cup peeled and grated parsnip (1 parsnip)
  • ½ cup peeled and grated golden beet (1 beet)
  • ½ cup thinly sliced red onion
  • Dressing Ingredients
  • 1 ½ teaspoons sesame oil
  • 2 teaspoons brown sugar
  • 2 tablespoons seasoned rice vinegar
  • ¼ teaspoon ground ginger
  • 2 teaspoons soy sauce
  • Juice and zest of one orange, to taste
  • Fresh lemon juice, to taste
  • ⅓ cup neutral oil (avocado, grapeseed, canola, or safflower)
  • Pinch of cayenne
  • Salt and pepper to taste
  • 709.76ml peeled, seeded and 1/2-inch diced butternut squash
  • 1 bunch black Lacinato kale, stemmed and chopped
  • 236.59ml grated carrot
  • 118.29ml peeled and grated turnip (1 medium turnip)
  • 118.29ml peeled and grated parsnip (1 parsnip)
  • 118.29ml peeled and grated golden beet (1 beet)
  • 118.29ml thinly sliced red onion
  • Dressing Ingredients
  • 6.39g sesame oil
  • 8.52g brown sugar
  • 25.56g seasoned rice vinegar
  • 1.07g ground ginger
  • 8.52g soy sauce
  • Juice and zest of one orange, to taste
  • Fresh lemon juice, to taste
  • 78.86ml neutral oil (avocado, grapeseed, canola, or safflower)
  • Pinch of cayenne
  • Salt and pepper to taste

This healthy salad is chock-full of fall veggies. By keeping everything cut small, you get the flavor and texture of every ingredient in each bite.

Preparation
STEP 1

Preheat oven to 400°F. Place diced butternut squash on a parchment-lined sheet pan and toss with a bit of oil, salt and pepper. Bake for 20 minutes or until tender. Set aside to cool.

STEP 2

Prep your grated vegetables using the large hole of a box grater. In a large bowl add cooked and cooled squash, kale, carrot, turnip, parsnip, beet and onion. Toss to combine.

STEP 3

In a smaller bowl, combine the sesame oil, sugar, vinegar, ginger, soy sauce, orange zest and juice, and lemon juice. Slowly whisk in oil. Season to taste with cayenne, salt and pepper.

STEP 4

Drizzle dressing over salad, toss to coat. Chill for one hour before serving.

Options

This salad can be made a day ahead and stored in an airtight container in the fridge. To make this salad easier, pre-diced butternut squash is available in our produce department.

Sign up for our weekly featured recipe