Chefs, LifeKatie O'Connor

Kale Salad with Roasted Butternut Squash

Chefs, LifeKatie O'Connor
Kale Salad with Roasted Butternut Squash

#PASquashWeek continues!

And our friend Nora Minno (@noraminnord) is back to give us another must-try squash dish. This time: a crave-worthy lunch/dinner with all the right fall flavors. 😋

Nora is a Registered Dietitian, Certified Dietitian/ Nutritionist and Certified Personal Trainer, a total produce rockstar, and recently featured her meal planning prowess on our Produce Alliance social media. 

Take it away, Nora! 


Kale Salad with Roasted Butternut Squash

Tired of the same old sides at holiday dinners? This salad takes a new spin on traditional fall flavors by combining a mix of savory and sweet ingredients. Each ingredient has a unique blend of micronutrients that will not only satisfy the taste buds, but nourish the body. The key to making this salad extra delicious is being sure to massage the dressing into the kale to cut down the bitter taste and pack flavor into each bite!

Yield: 8 servings

Time 50 minutes


  • 3 cups of butternut squash, peeled cut into 3/4" cubes
  • 1/2 cup, plus 4 teaspoons extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 5 cloves of garlic
  • 1/2 cup roasted pumpkin seeds (you can buy roasted or roast on your own)
  • The juice of 2 lemons (~1/3 cup)
  • 1 teaspoon pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon finely chopped shallot
  • 1 1/2 pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
  • 1 cup pomegranate seeds (from 1 large pomegranate)


  1. Heat oven to 425°F. Cover a rimmed baking sheet with foil, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
  2. Place garlic cloves on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast until squash is golden and tender and garlic is tender, 35–40 minutes. Remove garlic and squash from oven and set aside to cool.
  3. Unwrap garlic and place into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.
  4. In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it).
  5. Add roasted squash and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.

Come along with us and share your own savviness for squash! Use the #PASquashWeek hashtag online for a chance to have your own creations featured. And stay tuned for more recipes from Nora to come!