Butternut Squash and Kale Salad Recipe

Kale Salad

Perfect for a light lunch or side salad, this healthy skin medley features kale, butternut squash, Parmesan cheese, and maple balsamic vinaigrette. Kale is super high in antioxidants and vitamin K — both of which help the skin look young and fresh. Antioxidants help slow down the process of aging, and vitamin K protects the skin’s elasticity. In fact, recent studies have linked vitamin K to the elasticity of patients suffering pseudoxanthoma elasticum (PXE) an inherited condition resulting in severe wrinkling of the skin on the face and body.


  • 4 cups butternut squash – peeled, seeded, quartered, and cut into 1/4-inch thick slices
  • 1 cup thinly sliced red onion
  • 1 cup pure maple syrup
  • 3 teaspoons extra vitgin olive oil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon fine grind black pepper
  • 4 cups thinly sliced kale
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1 1/2 tablespoons chopped toasted pecans

Maple Balsamic Vinaigrette

  • 1 tablespoon pure maple syrup
  • 1 1/2 teaspoons extra virgin olive oil
  • 1 teaspoon balsamic vinaigrette
  • 1/4 teaspoon fine grind black pepper
  • 1/8 teaspoon sea salt


  • Heat oven to 450 degrees F.
  • Toss squash, onion, maple syrup, olive oil, thyme and black pepper in a large bowl.
  • Place evenly on large rimmed baking sheet lined with parchment paper; roast 30 minutes or until squash is tender and edges are starting to brown.
  • Place kale in the same large bowl.
  • Toss with hot, cooked squash and onions and set aside.
  • Whisk vinaigrette ingredients together.
  • Drizzle over salad and toss to combine.
  • Sprinkle with cheese and pecans; serve immediately.

Nutritional Information

Serves: 6; Serving Size: 1 serving; Per serving: Calories: 246; Calories from Fat: 37; Total Fat: 4.2 g; Saturated Fat: 0.7 g; Protein: 2.9 g; Total Carbohydrates: 55.1 g; Dietary Fiber: 3.4 g; Cholesterol: 1 mg; Sodium: 113 mg; Sugars: 33.2 g; Vitamin K: 547 mcg; Vitamin A – IU: 16900; Vitamin C: 75 mg;  Calcium: 161 mg; Iron: 2 mg; Potassium: 694 mg; Thiamin: < 1 mg;  Niacin Equivalents: 2 mg; Vitamin B6: < 1 mg; Magnesium: 63 mg;  Folate: 45 mcg