Kale Salad with Roasted Butternut Squash, Beets and Goat Cheese Recipe

Kale Salad with Roasted Butternut Squash, Beets and Goat Cheese

One of the silver linings of the pandemic is having more time to spend cooking. I usually prepare most of the same foods every week due to time constraints, but having more leisure time means I can experiment with new dishes. Cooking is also a great way to break up a day spent at home on your laptop. The benefits of cooking extend beyond the nutritional ones. Research shows that “the more people cook at home, the healthier their diet, the fewer calories they consume, and the less likely they are to be obese or develop type 2 diabetes.” Wow!

Kale Salad with Roasted Butternut Squash, Beets and Goat Cheese

Kale Salad with Roasted Butternut Squash, Beets and Goat Cheese is a vegetarian dish that can be made vegan by replacing the goat cheese with vegan cheese. This hearty salad is a meal in itself. Just because it’s summer doesn’t mean we have to be relegated to eating simple salads – although they are great as accompaniments to a barbecue.



I have never bought pepitas before this recipe and I’m happy to say, I like them. Pepitas are a type of pumpkin seed.

You’ll be pleased to note that many of the ingredients in the Kale Salad with Roasted Butternut Squash, Beets and Goat Cheese pack a nutritional punch. For instance:

A Note on Kale

Some of you might find kale a bit hard to chew. Because I was sharing this salad with my mom who is not a huge fan of kale, I steamed the kale for one minute before massaging it with olive oil. I found the steaming really helped to make it more tender without totally eliminating the benefit of eating raw.

Let me know in the comments section if you make this Kale Salad and what you thought of it.

You might also be interested in making, “Roasted Cauliflower and Onion Salad with Lemon Tahini Dressing“.

Print Recipe
Course Salad
Cut leaves from beets, then wash and pat dry. Place each beet on a 3″ square of aluminum foil. Drizzle 1 Tablespoon of olive oil on beet, then wrap and fold each end. Place beets on baking pan and roast for 1 hour.
Remove aluminum foil from beets and chop into 1″ pieces.
Remove skin from onion and then chop into quarters.
Place cubed Butternut squash and onion on a baking pan. Drizzle 2 Tablespoons of olive oil on squash and onion and place pan in the oven. Roast for 20-25 minutes at 425F checking at the 20-minute mark to see if they are done. You may need to remove the onions from the oven and let the squash roast for 5 minutes longer.
While vegetables are roasting, prepare dressing by combining 1/4 cup of olive oil, 1 Tablespoon of white wine vinegar, 1/2 teaspoon of Dijon mustard, 1 minced garlic clove and black pepper to taste in a jar with a lid. Shake to combine and then refrigerate dressing until use.
Wash kale and tear kale leaves into 2″ pieces, ensuring to discard stems. (I steamed the kale for 1 minute to make it more tender, but you don’t have to do this.) Massage 2 Tablespoons of olive oil into kale.
Place kale in a large salad bowl and add Butternut squash, beets, onions, 4 Tablespoons of pepitas and 3 ounces of goat cheese. Pour dressing on top and toss well.

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