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.
Buy precubed raw butternut squash and packages of cut kale to make this salad even faster.
- 2 cups diced raw butternut squash (can substitute sweet potato)
1 teaspoon olive oil
1 teaspoon maple syrup
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
3 tablespoons sliced raw almonds
2 tablespoons raisins or dried cranberries
- Preheat oven to 400°F.
- In a bowl, toss cubed butternut squash with olive oil, maple syrup, cinnamon, and sea salt.
- 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.
- 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.
- Remove butternut squash from the oven and allow to cool for 10 minutes.
- Divide the kale between two bowls then add the white beans, diced cucumbers, warm roasted squash, sliced almonds, and raisins.
- Salads, Main Dishes
- North American
- 2 servings
- Total Time
- 29 minutes, 59 seconds
- Calories per serving