This Roasted Brussels Butternut Squash Kale Salad is a hearty, nutrient-dense salad that’s perfect for fall and winter. Fiber rich veggies, topped with crunchy chickpeas and a tangy vinaigrette dressings make for a wholesome salad or side dish that’s customizable and easy to love.
What’s to love about this hearty and wholesome roasted vegetables salad
- Made with high-fiber vegetables like Brussels sprouts and butternut squash
- Naturally gluten-free and vegan-friendly
- Can be served warm or cold, making it perfect for meal prep
- A great option for a Thanksgiving or Christmas side dish
Ingredient details
The fresh raw ingredients in this salad are; kale, cilantro and radish.
The roasted ingredients are; butternut squash and Brussels sprouts. These veggies are seasoned with olive oil, paprika, oregano, salt and pepper. But feel free to add more seasoning to your liking.
Salad dressing is made of avocado oil, fresh lemon juice, crushed red pepper flaks, salt and pepper. You can always add a teaspoon of dijon mustard and some oregano.
Toppings are roasted spicy chickpeas and avocado slices. Substitute for sunflower seeds, pepitas or pumpkin seeds.
rECIPE TIP
👉🏻 Roast vegetables until golden brown for maximum flavor.
👉🏻 Massage kale to reduce bitterness and improve texture.
👉🏻 This salad can be made ahead and stored in the fridge for up to 3 days.
This roasted vegetable salad is more than just a side dish. it’s a nourishing, flavor-packed bowl that’s as beautiful as it is delicious. It’s a go-to recipe for cooler seasons, and a great way to enjoy your veggies in a comforting and satisfying way.
Ways to serve this kale salad with roasted vegetables
⭐️ Red Wine Braised Beef
The deep, savory flavors of this tender beef dish complement the sweetness of the roasted squash perfectly.
⭐️ Slow Roasted Pork Shoulder
This hearty protein balances well with the crisp, vibrant textures of the salad.
⭐️ Honey Mustard Salmon
A lighter option with bright flavors that mirror the vinaigrette and roasted vegetables.
⭐️ Baked Fish in Foil with Vegetables
A nourishing, clean pairing that makes a perfect fall-inspired plate.
Roasted Brussels Butternut Squash Kale Salad
Ingredients
- 4 cups lacinato kale, chopped, stems removed
- 1 cup cilantro, leaves only
- 1/2 cup radish, sliced
ROASTING INGREDIENTS
- 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
SALAD DRESSING
- 1 tbsp avocado oil, + 1 tsp
- 1/2 slice meyer lemon, juice
- 1/4 tsp crushed red pepper
- 1 pinch salt + pepper, to taste
TOPPINGS
- 1/2 cup roasted spicy chickpeas
- 1 whole avocado
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so good and I love the idea of a comforting winter salad in addition to the typical soups!
Exactly! Thanks so much Sara, really glad you liked this recipe! 🙂