Butternut Squash, Broccoli & Kale Salad with Roasted Garlic Dressing
You guys….I think this recipe has officially taken top spot as my favourite winter salad. It’s a bold statement, but trust me, this salad is more than worthy.
I am a total sucker for oven roasted vegetables this time of year, especially butternut squash and red onions. I love how they become slightly caramelized and so flavourful after just 20 minutes in the oven. This salad is really so easy to make, just place the cubed butternut squash, broccoli, red onion and a bulb of garlic on a baking tray and roast in the oven for 20 minutes.
While the veggies are roasting you can prep the rest of the salad by shredding the kale and massaging it for a minute or two. I know that massaging kale sounds excessive, but it really makes such a big difference tenderizing the leaves.
The dressing is so simple! The roasted garlic makes it slightly creamy and gives the dressing a deliciously rich flavour. I like to add in an egg yolk to make the dressing even creamier, but if you are Vegan or prefer not to eat raw egg then you can easily leave it out, it won’t make a massive difference.
I am also really happy with how well this salad lasts. The day 2 leftovers were absolutely delicious and in no way soggy or limp.
Here are a few more salad recipes that you might enjoy…
- Grilled Kale Caesar Salad with Crispy Chorizo
- Whole30 Wedge Salad
- Greek Salad with Cauliflower Couscous
- Sheet Pan Salmon Nicoise
- Crunchy Green Slaw with Poppy Seed Dressing
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Butternut Squash, Broccoli & Kale Salad with Roasted Garlic Dressing
Ingredients
- 1 head broccoli cut into small florets
- 3 cups cubed butternut squash
- 1 red onion cut into thick slices
- 1 bulb garlic
- 1 1/2 tbsp olive oil
- 1/2 tsp salt
- 1 bunch Tuscan Kale
- 1/3 cup olive oil
- 2 tbsp balsamic vinegar
- 1 egg yolk (omit if vegan)
- 1/2 tsp black pepper
- 1/3 cup almonds roughly chopped
Instructions
- Preheat the oven to 220 degrees Celsius (425F). Place the cubed butternut squash, broccoli florets and red onion on a baking tray. Cut the top off of the garlic bulb and place it on the baking tray. Drizzle everything with 1 1/2tbsp olive oil and sprinkle with 1/2 tsp salt. Place in the oven to bake for 20 minutes until the butternut squash is tender.
- To prep the kale, remove the stems and chop the leaves into bite sized pieces. Place the chopped kale in a large salad bowl and sprinkle the leaves with a pinch of salt. With clean hands massage the kale leaves by scrunching it between your hands for about 1 minute. The kale will become darker in colour when you do this.
- Squeeze the cloves out of the roasted head of garlic and place them in a blender or nutribullet. Add in the olive oil, balsamic, pepper and optional egg yolk. Blend until smooth and creamy.
- To assemble the salad place the shredded kale in a bowl, top with the roasted butternut squash, broccoli and red onion, top with the chopped almonds and toss with the dressing.
Nutrition
Fabulous!!!
I used arugula instead of kale. Just added the hot veggies to the arugula, no massage necessary. Huge hit
Just made this and it’s delicious as expected!:) quick question about the leftovers – would you heat them up or eat them cold?
This is SO AMAZING! If you buy the squash precut, the prep is just minute and it is DELICIOUS! I make it for girls trips, dinner guests, meal train, “feed the priests” and it is always a hit!
Hi! Silly question the egg is raw correct? Looking forward to adding this my January whole 30 round!
Wondering the same. Don’t think I can do that.
This was soooo good! After weeks of meat based meals on whole30, we were really looking for something plant based and this definitely hit the spot. It was both delicious and filling! This will definitely be on the repeat list!
Great recipe and great flavor! I eliminated the almonds and added grilled salmon. Yum!!!!
Delicious recipe!!! Will be making again soon.
Very delicious! My teenage boys gobbled this up! I had to add a little water to the dressing after mixing it in the bullet. It was like peanut butter at first. Dressing was delicious.
Delicious!! Subbed the broccoli for fennel (it’s what I had on hand) and added a big handful of parsley to the kale. Even had a total brain fart and added the whole egg – still great!
Yum!! Fennel would be a fantastic addition!
Love this salad. Making it again this weekend.
I always get so excited when people like recipes enough to make them again 😄 Always a good sign
I just made this salad and it was absolutely delicious.😋 I was out of a few of the ingredients but made substitutions. Instead of butternut squash I roasted sweet potatoes and my substitute for almonds were walnuts. My husband absolutely loved it. Thank you for sharing!
My belly says yes but my blender said no. The garlic bulbs kept escaping the blades until I eventually gave up and chopped the garlic. 😂 It tastes delicious though!
haha the garlic should be more of a paste when they come out of the oven that you can easily mash with a fork. Happy to hear it still tasted ok!
We had this tonight and it was excellent! That sauce is amazing- we had to substitute sherry vinegar for balsamic cause we were out but it was delicious! Thank you for the awesome recipe
Great to hear that it turned out well with the sherry vinegar!So happy you enjoyed it!
I loved this salad, it was a great combination of flavors.As a short cut to massaging the kale I read(and have since used) to use electric mixer at lowest speed mix with paddle. It works beautifully and is very fast.
I have never heard of the electric mixer technique but that is absolutely genius! I will definitely have to give it a try!