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Lacinato Kale Salad with Roasted Squash

This salad is great for entertaining, because you dress it ahead of time.

  • prep: 20 mins
    total time: 1 hour
  • servings: 8
Photography: Marcus Nilsson




  • 1 pound peeled and seeded butternut squash, cut into 1/2-inch cubes (about 4 cups)
  • 3 tablespoons extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 4 large shallots, thinly sliced (1 1/2 cups)
  • 1/4 cup fresh lemon juice
  • 3 tablespoons flaxseed oil
  • 1 1/2 bunches Lacinato kale, washed and patted dry
  • 4 ounces aged goat cheese, shaved or crumbled
  • 1/3 cup toasted hazelnuts (1 1/2 ounces), roughly chopped


  1. Step 1

    Preheat oven to 350 degrees. Place squash on a parchment-lined baking sheet. Drizzle with 1 1/2 tablespoons olive oil, and sprinkle with a pinch of sea salt and pepper; toss well. Roast until golden brown, tossing halfway through, about 45 minutes.

  2. Step 2

    Meanwhile, place shallots on a parchment-lined baking sheet, and drizzle with remaining 1 1/2 tablespoons olive oil, and sprinkle with a pinch of salt and pepper. Roast until brown, tossing halfway through, about 30 minutes.

  3. Step 3

    In a large salad bowl, combine lemon juice, flaxseed oil, 1/2 teaspoon salt, and a pinch of pepper. Cut 2 inches off bottom of kale, and slice leaves crosswise into 3/4-inch ribbons (you should have 12 cups loosely packed kale); add to salad bowl. Toss kale with dressing, squeezing until leaves are soft. Let stand for at least 30 minutes.

  4. Step 4

    Add vegetables, cheese, and nuts to kale. Toss well to combine.

Martha Stewart Living, January 2012



Reviews (3)

  • 12 Oct, 2012

    Yea! Love kale and squash!
    For more great kale and superfood recipes check out :)

  • 3 Feb, 2012

    This salad is great! The roasted vegetables add a wonderful sweetness. I used toasted walnuts and manchego choose, and they were great substitutions. I'm going to make it again for a Super Bowl party for a healthy side dish.

  • 31 Jan, 2012

    This salad is fabulous! I have only had kale once and wasn't impressed at all. I decided to give this a try and was so happy. I couldn't find flax seed oil, so I just used olive oil. I have made it twice now, my husband even likes it. I am going to make it again tonight and will be using toasted almonds instead of hazelnuts this time.