- 10 ounces kale (deboned and chopped)
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 butternut squash (24 ounces, cubed)
- 1 1/2 tablespoons olive oil
- salt (to taste)
- pepper (to taste)
- 1 cup pecans
- 1/3 cup pumpkin seeds
- 1 1/2 tablespoons maple syrup
- 1/8 teaspoon sea salt
- 1 teaspoon dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/8 sea salt
- 12 ounces blackberries (Driscoll’s)
- 1/4 cup goat cheese
- 1/4 cup dried cranberries
|Calories480Calories from Fat360|
|% DAILY VALUE|
|Calories from Fat360|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Esmeralda Medin 31 Dec 2018
delicious, i used arugula instead
April Franco 13 Dec 2018
I love this salad...so beautiful and its a hit whenever I make it.
deb kelly 3 Nov 2018
Excellent , will be my go to salad every fall
Patricia Callahan 28 Apr 2018
Delicious! Sweet, tangy and satisfying- a hit with my guests so I’m making it again for our monthly potluck.
Margherita Grimes 3 Mar 2018
Excellent! This a keeper!
Gabriele K. 15 Feb 2018
So good and interesting!
HungriLea 5 Feb 2018
I had to juggle ingredients due to what was available so I didn’t make the exact recipe, but the dressing is what ties it together and its really yummy. I now try to keep some dressing in the fridge all the times.
Charlotte 18 Jan 2018
This was actually really fun to make, and really pretty when it came together, I made some amendments by using walnuts and the seeds from the squash instead of pumpkin seeds and roasted them in the oven before adding them. Surprisingly filling too!
G 9 Jan 2018
I have made this salad twice now. Once for friends and family at Christmas and once again for dinner for my husband and I (he HATES kale by the way). All the women asked for the recipe at our lunch, so I emailed it, and as you can see from above, my husband even asked for it again. I was able to get enough ingredients in one sitting to make two salads, except for the blackberries of course, due to packaging at the groceries in our area. This is on my must make list. Thanks for the good eats!
Jovonna J. 8 Jan 2018
Divine! I seasoned the roasted squash with chili powder and garlic powder, in addition to the salt/pepper. I also added baked salmon on the side - excellent pairing.
Sophia penning Penning 27 Dec 2017
The blackberry and butternut salad was a hit!people who don't like kale, loved this. Yum!!
Hi 26 Dec 2017
This was amazing!!! Will definitely make this again - as written
Cheryl Bentley 24 Dec 2017
Beautiful and delicious
Abbey Frattini 22 Dec 2017
I also added red onion and an egg so this could be an entree salad! It was amazing!
Michael W. 20 Dec 2017
This is an amazing salad! The problem is that it has a lot of ingredients and can take a lot of prep time. I made this prepping and cooking the butternut squash the day before then roasting the nuts while I mixed the ingredients and the dressing. For those who cool after work, this was a great way to make a 15 minute meal. My wife hates kale but really enjoyed this salad.
Ellen Lasser 19 Dec 2017
Beautiful and delicious. Next time I would add more maple syrup on the pecans.
Erin Keezer 19 Dec 2017
Absolutely incredible. I roasted butternut squash, broccoli, onion, and tomato and added all of it. It was jam packed with flavor and healthy nutrients!
Becky E. 18 Dec 2017
This was as delicious as described. The flavors are well balanced and it really does make a beautiful presentation. I couldn’t find raw pumpkin seeds so I bought toasted ones and added to salad when mixing (I roasted pecans by themselves).
Jeannine Miralles 13 Dec 2017
Great!!!! Easy dinner and enough for lunch tomorrow.