Butternut Squash, Broccoli & Kale Salad with Roasted Garlic Dressing

Butternut Squash, Broccoli and Kale Salad with Roasted Garlic Dressing


February 27, 2020

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Delicious roasted vegetables including butternut squash and red onions make this tasty salad an excellent lunch choice.

  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

Butternut Squash, Broccoli & Kale Salad with Roasted Garlic Dressing


1. 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.

2. 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.

3. 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.

4. 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.

Recipe Credit Source: https://www.everylastbite.com/2019/01/04/butternut-squash-broccoli-kale-salad/


1 head of Broccoli, cut into small florets

3 cups cubed Butternut Squash

1 Red Onion, cut into thick slices

1 bulb of Garlic

1 1/2 tsp Olive Oil

1/2 tsp Sea Salt

1 bunch of Tuscan kale

1/3 cup Olive Oil

2 tbsp Balsamic Vinegar

1 Egg Yolk

1/2 tsp Black Pepper

1/3 cup Almonds (roughly chopped)


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