Roasted Winter Squash Salad with Sauteed Kale

If you’ve been following me, you know I love all winter squashes. So I get as much of it as I can when it’s in season. I wish I could say the same for kale, but if I’m honest, I don’t really like the taste of raw kale. I either have to hide it in a smoothie or saute the crap out of it. Just so happens that roasted squash and sauteed kale taste amazing together.


The sweetness of the squash is nicely complemented by the savoriness of the sauteed kale, and the tart cherries give it a good punch of flavor. I also really love the heat the cayenne gives to the pecans, of course if you don’t you can leave it out. And the fact that it’s all cooked is comforting in these cold months.


Winter Roasted Squash Bowl

  • Servings: 2
  • Difficulty: intermediate
  • Print



  • 4 tablespoons olive oil
  • 1 acorn squash, seeded and sliced
  • 1 head kale
  • 1/2 cup dried cherries
  • 1/2 cup mint, chopped
  • 1 can chickpeas, drained and rinsed
  • 1 cup pecans
  • 3 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne (optional)
  • 1 cup balsamic vinegar


  1. Preheat oven to 375 degrees
  2. Heat the balsamic in a small sauce pot and simmer for 45 mins – 1 hour. Till it’s nice and thick. So that when you stick a spoon in it, the balsamic coats it instead of dripping right off.
  3. In a bowl toss the pecans, 2 tablespoons of maple syrup, cinnamon, and cayenne and spread in an even layer on a foil-lined baking sheet. Bake for 10 mins, and stir at 5 mins. When finished, put pecan’s in a bowl to cool.
  4. In a separate bowl, put the squash, 2 tablespoons of olive oil, salt, and pepper to taste, the spread in one even layer on another foil-lined baking sheet. Bake for 30-40 mins, tossing half way through so the squash doesn’t stick to the pan.
  5. While that is baking, strip the kale leaves off of the stem and in a mixing bowl massage the kale with 2 tablespoons olive oil, and salt, and pepper to taste.
  6. Heat a large skillet over medium-high heat, when the pan is hot put the kale in. Saute, and occasionally toss with tongs for about 5-7 mins or longer if you like it browned a little more.
  7. When all of that is finished cooking assemble, drizzle with a little balsamic and enjoy!



2 thoughts on “Roasted Winter Squash Salad with Sauteed Kale

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