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Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing. To add more protein, you could add grilled shrimp or salmon.

Kale and Squash Salad

5 from 17 votes
Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing. To add more protein, you could add grilled shrimp or salmon.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 2 servings
Course: Brunch, Dinner, Lunch, Salad
Cuisine: American

Ingredients

For the salad:

  • Olive oil spray
  • 10 ounces from 1 small butternut squash, cut into ½-inch cubes
  • 1 teaspoon olive oil
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper (to taste)
  • 10 medium Lacinato kale leaves (stems removed, thinly sliced)
  • 2 cups baby arugula
  • 2 tablespoons chopped basil
  • 1 small pear (seeded and cut into 1-inch pieces (I used D’anjou))
  • 1 cup shredded purple cabbage
  • 2 tablespoons sliced almonds (toasted)
  • 1 ounce crumbled bleu cheese

For the dressing:

Instructions

  • Preheat oven to 425 degrees F. Spray a medium sheet pan with oil, add the squash, oil, salt and pepper and toss to coat.
  • Roast for 20-25 minutes, tossing halfway through, until fork tender and browned on the edges.
  • Meanwhile, make the dressing. In a small bowl, whisk together dressing ingredients until emulsified and combined. Set aside.
  • In 2 shallow bowls, combine the squash, kale, arugula and basil. Toss to combine.
  • Top each with ½ the pear, ½ cup cabbage, 1 tablespoon almonds and ½ ounce bleu cheese.
  • Top each with 2 tablespoons dressing and serve.

Nutrition

Serving: 1bowl (1/2 the salad), Calories: 428kcal, Carbohydrates: 44g, Protein: 10g, Fat: 27g, Saturated Fat: 5.5g, Cholesterol: 11mg, Sodium: 456mg, Fiber: 8.5g, Sugar: 17g
- WW Points: 11