Winter warming salad bowl with roasted brussels and butternut squash, tossed kale with fresh cilantro and radish, topped with avocado slices and spicy chickpeas!

Roasted Brussels and Butternut Squash Kale Salad | Garden in the Kitchen

When it comes to winter, there is no arguing that soup is the thing to eat. I mean… soup is warming, comforting, fulfilling and can definitely pack in some nutrients at a very low cost.

But, can one eat soup everyday?

As much as I love LOVE looooove soup, that will be a no for me! This girl need a variety on the plate to keep her belly happy.

Want Soup?

Instant Pot Beef and Vegetable Soup

Veggie Tortellini Soup

Slow Cooker Turkey Chili

Butternut Squash and Turmeric Soup


Roasted Brussels and Butternut Squash Kale Salad | Garden in the Kitchen


Roasted Brussels and Butternut Squash Kale Salad | Garden in the Kitchen

So I made this insanely delicious salad bowl that’s practically a winter soup without the broth.

Want Salad?

Black-Eyed Pea Quinoa and Kale Salad

Mediterranean Lentil Quinoa Rice Salad

Sweet Potato Kale Salad

Because our bodies do thrive on warm foods during the winter time, this salad is very warming although it is served cold. The butternut squash and brussels are roasted, while the kale is treated to a hand massage and tossed with radish, cilantro, roasted veggies and topped with avocado slices and spicy chickpeas.

And if you feel like you want to switch back to the bowl of soup, just add in some vegetable broth in bring to a quick boil. How versatile is that?


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Roasted Brussels and Butternut Squash Kale Salad | Garden in the Kitchen

Roasted Brussels Butternut Squash Kale Salad

Prep: 5 minutes
Cook: 30 minutes
Total: 34 minutes


  • 4 cups lacinato kale, chopped, stems removed
  • 1 cup cilantro, leaves only
  • 1/2 cup radish, sliced


  • 2 cups butternut squash, cubed
  • 1 cup brussel sprouts, halved
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1 pinch salt + pepper, to taste


  • 1 tbsp avocado oil, + 1 tsp
  • 1/2 slice meyer lemon, juice
  • 1/4 tsp crushed red pepper
  • 1 pinch salt + pepper, to taste



  • Turn oven on at 400F degrees. Lay some parchment paper down on a medium size sheet pan. Distribute the butternut squash on half of the sheet pan and the brussels on the other half. Evenly coat the veggies with oil and season with salt and pepper to taste. Sprinkle paprika over the butternut squash and oregano over the brussels. 
    Bake for 30 minutes, stirring once half way through. 
  • Meanwhile, wash, remove the steam from the kale and chop into bite size pieces. Transfer the kale to a large bowl. Pour about 1 tsp of avocado oil on to your fingertips and massage the kale for about 3 minutes.
    Add in the cilantro leaves and radish slices.
  • Mix the simple dressing ingredients in a small bowl, set aside.
  • When the brussels and butternut squash are ready and cooled. Add them to the kale bowl. Pour the dressing over and fold the ingredients to coat evenly. 
  • Top with roasted chickpeas and avocado slices. If needed add more pepper and/ or crush red pepper and serve. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Course: Salad
Cuisine: American
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Roasted Brussels and Butternut Squash Kale Salad | Garden in the Kitchen

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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