How do I prepare the kale for this salad?

Wash, de-stem, and finely chop the kale, then massage it with the dressing for 2-5 minutes until it softens and darkens, as instructed in the recipe.

Can I roast the butternut squash ahead of time?

Yes, you can roast the butternut squash as directed and store it, then add it to the salad just before serving to ensure it's still warm or at room temperature.

What makes the dressing for this kale salad special?

The dressing is a tangy blend of vegetable broth, apple cider vinegar, Dijon mustard, maple syrup, and thyme, which perfectly complements the other ingredients in the salad.

What kind of apple is best for this salad?

A Granny Smith apple is specified in the recipe, providing a crisp texture and tart flavor that balances the sweetness of the squash and cranberries.

How should I serve this Kale Salad for the best experience?

For optimal freshness and texture, this salad should be served immediately after assembling with the massaged kale, roasted squash, cranberries, apple, and walnuts.

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Kale Salad With Cranberries and Butternut Squash
[Vegan]

AC By: Alison Corey

Author Bio

Alison Corey is a plant-based vegan and health coach. She helps vegans, omnivores, and picky... Read More

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A vibrant vegan kale salad with tender massaged kale, roasted butternut squash cubes, red cranberries, green apple slices, and walnuts, served in a white bowl.

kale salad with cranberries and butternut squash vegan

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Kale Salad With Cranberries and Butternut Squash [Vegan]

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Roasted butternut squash is paired with this kale salad with cranberries, apples, and walnuts for a colorful autumnal plate that can stand alone as a main dish or a side at your Thanksgiving or Christmas meal.

Ingredients You Need for Kale Salad With Cranberries and Butternut Squash [Vegan]

1 bunch of kale
1 medium butternut squash
1/2 teaspoon salt
1 granny smith apple
1/4 cup dried cranberries sugar-free
1/4 cup raw walnuts
3 tablespoons vegetable broth
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
2 teaspoons dijon mustard
1 teaspoon minced garlic
1/2 teaspoon thyme
1/4 teaspoon pepper

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How to Prepare Kale Salad With Cranberries and Butternut Squash [Vegan]

Preheat oven to 400ºF. Chop the butternut squash into one-inch pieces.
Evenly spread the squash on a sheet pan and sprinkle with salt and pepper. Place in preheated oven and roast for 25-30 minutes, flipping once.
Wash, de-stem, and finely chop 1 bunch of kale while butternut squash is roasting.
Whisk together vegetable broth, apple cider vinegar, dijon mustard, maple syrup, thyme, and pepper. Pour dressing over the kale. Massage the kale by squeezing and rubbing the kale for 2-5 minutes or until the kale darkens and softens.
Chop green apple and walnuts into bite-sized pieces.
Place massaged and dressed kale into the bottom of your salad bowl. Top with roasted butternut squash, cranberries, apple, and walnuts.
Serve immediately.