Kale Salad with Blackberry and Butternut Squash

19 50 437
Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 6
Kale Salad with Blackberry and Butternut Squash
Health Highlights


284 gm Kale (For the Kale)
2 tbsp Extra virgin olive oil (For the Kale)
1/2 tsp Salt (For the Kale)
681 gm Butternut squash (For the Butternut Squash)
1 dash Black pepper (For the Butternut Squash)
1 pinch Sea Salt (For the Butternut Squash)
1 1/2 tbsp Extra virgin olive oil (For the Butternut Squash)
1 cup Pecans (For the Nuts and Seeds)
1/3 cup Pumpkin seeds (pepitas) (For the Nuts and Seeds)
1 1/2 tbsp Maple syrup, pure (For the Nuts and Seeds)
1 dash Sea Salt (for the Nuts and Seeds)
1 tsp Dijon mustard, whole grain (For the Dressing)
1 tbsp Maple syrup, pure (For the Dressing)
2 tbsp Balsamic vinegar (For the Dressing)
2 tbsp Extra virgin olive oil (For the Dressing)
1 dash Sea Salt (For the Dressing)
341 gm Blackberries (For the Salad)
1/4 cup Goat cheese, hard (For the Salad)
1/4 cup Cranberries, dried (For the Salad)


For the Kale:

Wash, debone and chop the kale.  Place in large mixing bowl with oil and salt and massage with your hands for 3-4 minutes.  Set aside.


For the Butternut Squash:

Preheat oven to 400F. In a small bowl, combine butternut squash, olive oil, salt and pepper and toss until evenly coated. Spread butternut squash onto a baking sheet lined with parchment paper. Place in the oven for 20-25 minutes.


For the Nuts:

Line baking sheet with parchment paper. Place all ingredients for nuts into a medium mixing bowl. Toss until nuts are evenly coated and spread onto baking sheet. Roast in the oven for 5-10 minutes at 400F.


For the Dressing:

Add all ingredients for the dressing into a mason jar. Cover the jar and shake to combine ingredients. 


For the Salad:

Add blackberries, goat cheese, cranberries, kale, nuts and butternut squash to the kale prepared early. Pour dressing over the salad. Toss and enjoy!

Nutrition Facts

Per Portion

Calories 437
Calories from fat 281
Calories from saturated fat 45
Total Fat 31 g
Saturated Fat 5.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.7 g
Monounsaturated Fat 18.0 g
Cholesterol 6.5 mg
Sodium 402 mg
Potassium 789 mg
Total Carbohydrate 36 g
Dietary Fiber 9.7 g
Sugars 18.0 g
Protein 7.8 g

Dietary servings

Per Portion

Fruit 1.1
Meat Alternative 0.7
Milk Alternative 0.1
Vegetables 2.2

Energy sources


Meal Type(s)