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SideChef
Recipes
Dairy-Free
Massaged Kale Salad with Roasted Butternut Squash, Crispy Scallions and Sweet Chili Dressing

10 INGREDIENTS • 6 STEPS • 45MINS

Massaged Kale Salad with Roasted Butternut Squash, Crispy Scallions and Sweet Chili Dressing

Recipe
4.0
1 rating
This massaged kale salad has it all: tender greens, sweet squash, crispy scallions and a tangy, spicy dressing that offsets the roasted veg. It's a perfect show stopper fall side that you can make in advance.
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Massaged Kale Salad with Roasted Butternut Squash, Crispy Scallions and Sweet Chili Dressing
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
This massaged kale salad has it all: tender greens, sweet squash, crispy scallions and a tangy, spicy dressing that offsets the roasted veg. It's a perfect show stopper fall side that you can make in advance.
45MINS
Total Time
$2.11
Cost Per Serving
Ingredients
Servings
4
us / metric
Butternut Squash
4 cups
Butternut Squash
Olive Oil
as needed
Olive Oil
Sea Salt
to taste
Sea Salt
Scallion
1 bunch
Scallion
Kale
1 bunch
Kale, thinly sliced
Lemon
1
Lemon, juiced
2 Tbsp juice per 4 servings
Maple Syrup
1 Tbsp
Maple Syrup
Sambal
1 tsp
Sambal
Olive Oil
3 Tbsp
Olive Oil
Sea Salt
1 tsp
Sea Salt
Nutrition Per Serving
VIEW ALL
Calories
198
Fat
11.2 g
Protein
3.7 g
Carbs
25.7 g
Love This Recipe?
Add to plan
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Massaged Kale Salad with Roasted Butternut Squash, Crispy Scallions and Sweet Chili Dressing
Save
author_avatar
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
Cooking InstructionsHide images
step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
On a parchment-lined baking sheet toss the Butternut Squash (4 cups) with Olive Oil (as needed) and Sea Salt (to taste). Arrange in an even layer and roast in the oven for 15 minutes, until soft but not beginning to caramelize. Add the Scallion (1 bunch) and toss to coat in the olive oil.
step 2 On a parchment-lined baking sheet toss the Butternut Squash (4 cups) with Olive Oil (as needed) and Sea Salt (to taste). Arrange in an even layer and roast in the oven for 15 minutes, until soft but not beginning to caramelize. Add the Scallion (1 bunch) and toss to coat in the olive oil.
step 3
Tags
Dairy-Free
Gluten-Free
Lunch
Healthy
Dinner
Fall
Pumpkin
Salad
Side Dish
Vegetables
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