Califonia Bountiful
Side Dish

Butternut squash and kale salad

This salad is proof that healthy eating is easy when the ingredients work together to bring out the best ineach other. Kale and butternut squash are two such partners, here tossed with a light balsamic vinaigrette.

Sam and Shawnda Marmorstein
Los Olivos Wine Merchant & Café, Los Olivos

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1 large butternut squash, peeled, seeded and sliced
1 tbsp. brown sugar
1/2 tbsp. olive oil
1/4 tsp. salt
Pepper, to taste
1 large bunch Tuscan kale, stemmed and very finely chopped (about 6 cups chopped kale)
1 cup rehydrated dried cranberries
1/2 cup toasted, salted pepitas
1/2 cup grated ricotta salata

2 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tbsp. agave syrup
Salt and pepper, to taste


Preheat oven to 375 degrees. In a large bowl, toss squash with brown sugar, olive oil, salt and pepper to evenly coat. Transfer to a baking sheet covered with parchment. Roast for 20 minutes or until fork tender.

While squash is cooking, prepare dressing: In a small bowl, whisk together olive oil, vinegar and syrup until smooth. Season to taste with salt and pepper.

Once squash is done cooking, place in a serving bowl with kale, cranberries and dressing; toss to combine. Top with pepitas and ricotta salata.

Serves 4

Photo: © 2021 Silas Fallstich

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