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Maple Butternut Squash and Kale Salad

The Perfect Protein-Packed Fall Salad Recipe

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.

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.

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

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

Notes

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

Maple Butternut Squash and Kale Salad

Ingredients

  1. 2 cups diced raw butternut squash (can substitute sweet potato)
  2. 1 teaspoon olive oil
  3. 1 teaspoon maple syrup
  4. Sea salt
  5. 8 cups raw kale, stems removed, ripped into bite-size pieces
  6. 1 tablespoon lemon juice
  7. 1 teaspoon olive oil
  8. Salt and pepper to taste
  9. 1 cup white beans, rinsed and drained
  10. 1/2 cucumber
  11. 3 tablespoons sliced raw almonds
  12. 2 tablespoons raisins or dried cranberries

Directions

  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!
Source: Calorie Count

Nutrition

Calories per serving
426
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