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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

Reviews (3)

77 Ratings
  • 5 star values: 13
  • 4 star values: 25
  • 3 star values: 28
  • 2 star values: 9
  • 1 star values: 2
Rating: Unrated
Yea! Love kale and squash! For more great kale and superfood recipes check out :)
Rating: Unrated
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.
Rating: Unrated
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.