The Perfect Protein-Packed Fall Salad Recipe

By Jenny Sugar

Updated on 9/25/2017 at 1:35 PM

As the temperature outside slowly plummets, so does your desire for a cold, light, and crisp salad. But you know you should be eating one because they're so healthy for you. Here's a Winter salad recipe you'll actually want to devour.

POPSUGAR Photography | Jenny Sugar

Massaged kale is topped with warm maple-cinnamon roasted butternut squash, white beans for protein, cucumbers and almonds for a satisfying crunch, and raisins for a little added sweetness. This delicious salad is only 426 calories and offers 15.8 grams of fiber and over 19 grams of protein. And even though the maple-roasted butternut squash tastes like candy, this salad only has 12.2 grams of sugar.

POPSUGAR Photography | Jenny Sugar

Enjoy this salad traditionally in a bowl, or if you want to make it for lunch, layer it up in a mason jar.

Maple-Roasted Butternut Squash, Kale, and White Bean Salad

Cook Time30 minutes
Yield2 servings
Calories426

From Jenny Sugar, POPSUGAR Fitness

INGREDIENTS

    • 2 cups diced raw butternut squash (can substitute sweet potato)
    • 1 teaspoon olive oil
    • 1 teaspoon maple syrup
    • Sea salt
    • 8 cups raw kale, stems removed, ripped into bite-size pieces
    • 1 tablespoon lemon juice
    • 1 teaspoon olive oil
    • Salt and pepper to taste
    • 1 cup white beans, rinsed and drained
    • 1/2 cucumber
    • 3 tablespoons sliced raw almonds
    • 2 tablespoons raisins or dried cranberries

    INSTRUCTIONS

    1. Preheat oven to 400°F.

    2. In a bowl, toss cubed butternut squash with olive oil, maple syrup, cinnamon, and sea salt.

    3. Pour squash onto a baking sheet and roast for 10 minutes. Flip and roast for another 10 minutes. Flip and roast for another 5 to 10 minutes until soft and slightly crisp on the edges.

    4. While the squash is baking, prepare the salad. Divide the raw kale between two bowls. Drizzle on lemon juice, olive oil, and a little salt and pepper to taste. Massage kale for several minutes until desired texture.

    5. Remove butternut squash from the oven and allow to cool for 10 minutes.

    6. Divide the kale between two bowls then add the white beans, diced cucumbers, warm roasted squash, sliced almonds, and raisins.

    7. Enjoy!

    Notes

    Buy precubed raw butternut squash and packages of cut kale to make this salad even faster.