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Roasted Brussels Butternut Squash Kale Salad

Prep Time5 mins
Cook Time30 mins
Total Time34 mins
Course: Salad
Cuisine: American


  • 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


  • 1/2 cup roasted spicy chickpeas
  • 1 whole avocado


  • 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.