I am still on the Kale bandwagon and this Kale Broccolini Roasted Butternut Squash salad is the best in so many ways! You know that Chick-fil-a little Kale Crunch Salad side? It is my favorite side! I created this salad with that one in mind, but added some extra goodies along the way and topped an amazing Maple Vinaigrette to tie it all together. This is as close as I could come to the their recipe and I think it works beautifully.
I realize that it has became a rather fashionable green to eat. What made me fall in love with it, was it’s versatility. And not to mention it’s health benefits. Kale is a true Super Food Hero. Chock full of Vitamin C- more than an Orange or Spinach. One of the best sources of Vitamin K… Ladies, you need this…especially for Vitamin D and Calcium absorption for strong bones. This mighty green also boasts a very content of nutrients that protect the eyes: Lutein and Zeaxanthin. It’s a wonder green and we can’t wait to get more of it into our diet here at home.
Enter Kale Broccolini Roasted Butternut Squash salad! This is your everything salad: side dish, main dish, potluck dish, meal prep and well, you get it.
Now this salad is not complex but it does have more than just a few ingredients. The title would have been a incredibly long recipe title, so I tried to hit the high notes on this one.
Key Ingredients for this Kale Broccolini Butternut Squash Salad
I married Kale and baby broccoli or broccolini with simply roasted butternut squash, cashews, almonds, cranberries and a ridiculously delicious Maple Vinaigrette Dressing. As I was preparing to make this salad, I was roasting butternut squash and almost forgot it was in the oven. I actually made the salad without the squash which was incredibly delicious and then I remembered, hello? where’s the squash? So in short folks, its a good little salad.
I started with roasting some butternut squash. Easy Peasey. If you have a Trader Joe’s, I buy their peeled and cut butternut squash. You can find peeled butternut squash pretty much in most grocery stores these days.
I place it on a baking sheet and spray extra virgin olive oil and roast for about 20 minutes. Allow to cool before adding to the salad.
The salad keeps well for about 1 day and is great for a picnic or entertaining as it holds very well and of course is so delicious.
*The nuts are Trader Joes “Simply almonds, cashews and cranberries” trek mix. This is a roasted combo of nuts and cranberries. No salt. You can easily make your own. I just always have these on hand.
Kale Broccolini Roasted Butternut Squash Salad
- 1 cup kale, lacinato chopped without stems
- 1/8 cup broccolini tops and some stems
- 2 tbsp Trader Joes “simply almonds, cashews, cranberries” trek mix
- 1/4 cup butternut squash roasted
- 2 tbsp Maple Vinaigrette Dressing
- salt and pepper to taste
- 1. Prepare Kale by removing leaves from the stems and finely chop. Place in bowl.2. Next, remove stem leaves from Broccolini and coarsely chop tops along with some of the stem. Add to bowl with Kale.3. Chop nuts and cranberries. Add to bowl.4. Add Roasted Butternut Squash to mixture.5. Add Maple vinaigrette and combine gently. Make sure all the Kale is coated.6. Allow Salad to sit or about 15 minutes before serving.7. Serving size is 3/4 cup.
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