Meatless Monday: Roasted Butternut Squash & Kale Salad



Sweet cranberries meet tart kale and savory butternut squash in this easy-to-make salad from The Copy Cat Cook.

Recipe modified from The Taste Space


1 medium butternut squash (~3lb), peeled, seeded and chopped into one-inch pieces
4 cloves garlic, minced or pressed
1 tbsp melted coconut oil
couple pinches of sea salt

1 bunch kale, thinly sliced
3 tbsp lemon juice (from 1 lemon)
pinch of sea salt

2 tbsp extra virgin olive oil
1 tsp rice vinegar, or white wine vinegar
¼ tsp sea salt, or to taste
1 tsp maple syrup
1 tsp Dijon mustard
¾ cup dried cranberries


In a medium bowl, combine butternut squash cubes with the oil, minced garlic and sprinkle with sea salt. Place on a parchment-lined baking sheet and spread into a single layer. Roast until fork-tender, but not falling apart (around 30-40 minutes).

Meanwhile, mix the kale, lemon juice and salt with your hands, massaging it together. It should wilt into half its volume after three minutes or so.

Make dressing by whisking olive oil, vinegar, salt, maple syrup and mustard together. Pour over kale, toss to coat.

When the butternut squash has finished roasting, remove from oven and let cool for five to 10 minutes. Add to kale and gently toss together. Stir in the dried cranberries. Season to taste.

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