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+ servings

Kale Butternut Squash Winter Salad Recipe

Course Salad
Cuisine Italian American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Florentina


  • 2 lb butternut squash cubed
  • 1 bunch kale organic
  • 1/2 c dry cranberries
  • juice from 1 orange organic, your favorite kind
  • 2 tbsp extra virgin olive oil
  • 1 tsp red pepper flakes
  • pinch of sea salt to taste
  • a few flakes of coarse sea salt to taste
  • pinch of sweet paprika
  • 1 tbsp maple syrup
  • a squeeze of lemon juice optional
  • 1/4 c pine nuts toasted


  • Preheat your oven to 500’F. In a large bowl toss together the cubed butternut squash with a lug of olive oil until coated all over. Season with the red pepper flakes, paprika and a good pinch of sea salt.
  • Line a large baking sheet with aluminum foil and spread the butternut squash on it in a single layer. Bake for 25 minutes or until cooked through in the preheated oven, turning the squash with a spatula half way.
  • Remove squash from the oven and drizzle with the maple syrup. Turn on the broiler and throw the squash under the flames for a few minutes until the maple syrup caramelizes around the edges.
  • Meanwhile wash the kale and discard the tougher part of the stems. Slice the kale into small pieces and set aside. Add a good lug of olive oil to a large skillet on medium flame and saute the kale with a pinch of sea salt for a couple of minutes. Squeeze in the orange juice and toss to coat. Saute until the kale has wilted to your liking and adjust seasoning with the sea salt and some lemon juice for balance, depending on how sweet your orange is.
  • Arrange the kale on a serving platter and top with the roasted butternut squash. Gently toss to combine and sprinkle with the cranberries. Serve warm with a nice drizzle of extra virgin olive oil on top, toasted pine nuts and a few flakes of coarse sea salt.