Kale Salad with Roasted Winter Squash - 2 Guiding Stars
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The trick to a phenomenal kale salad is all in the massage. That’s right: wash your hands well and get right in there. Massaging the simple dressing into the greens helps break up their hydrophobic (water resistant) surface to allow the flavor to penetrate deep while tenderizing the leaves to make a perfect bed for sweet roasted squash.



  • 1 tsp. sherry vinegar
  • 1 Tbsp. olive oil
  • ½ tsp. salt


  • 1 lb. butternut squash, peeled and cubed
  • 2 Tbsp. olive oil
  • 2½ tsp. minced garlic
  • ½ tsp. minced fresh thyme
  • 1 lb. kale, stemmed and chopped
  • 1 oz. grated Parmigiano-Reggiano cheese
  • ¼ cup chopped toasted walnuts


  1. Whisk together dressing ingredients and set aside.
  2. Preheat oven to 400ºF.
  3. Toss squash with oil, garlic, and thyme. Arrange in a single-layer on a foil-lined baking sheet and roast until tender, stirring once or twice (20-25 minutes). Let cool for a few minutes.
  4. While squash cools, massage kale with dressing until well-coated. Top kale with squash, cheese, and nuts to serve.
Nutritional analysis per serving: Calories 280; Total Fat 18g (23% Daily Value); Saturated Fat 3g (15% DV); Trans Fat 0g; Cholesterol 6mg (2% DV); Sodium 475mg (20% DV); Total Carbohydrate 26g (9% DV); Dietary Fiber 7g (25% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 9g; Vitamin D 0% DV; Calcium 25% DV; Iron 15% DV; Potassium 20% DV; Vitamin K 670% DV; Copper 210% DV; Vitamin C 180% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/kale-salad-with-roasted-winter-squash/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796