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Squash Kale Salad

This Squash Kale Salad is anything but boring. We combine roasted kabocha squash, fresh herbs, marinated dates, and toasted pepitas with tenderized kale for a healthy and delicious fall salad. Add this to your list of Thanksgiving side dishes this year!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salad, Side Dish
Keyword: best kale salad, healthy thanksgiving sides, kabocha squash, kabocha squash recipes, kale salad, Thanksgiving side dishes
Servings: 4 people
Author: Amy

Equipment

  • Baking Pan

Ingredients

  • 1/2 cup pepitas
  • 1/2 cup extra- virgin olive oil
  • 1 kabocha squash halved peeled and cut into slices.
  • 1 tablespoon thyme leaves chopped
  • 2 teaspoon rosemary leaves chopped
  • 2 teaspoon sage leaves chopped
  • 2 teaspoons of kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 ounces grated Parmigiano- Reggiano
  • 6 ounces pitted dates
  • 1 lemon juiced about 4 tablespoons
  • 3 tablespoons sliced flat-leaf parsley chopped
  • 1 bunch kale leaves stems removed and roughly chopped

Instructions

  • Preheat the oven to 375°F.
  • Spread the pepitas on a baking sheet, and toast for about 10 minutes, stirring once or twice, until they smell nutty.
  • Remove from oven and place in a small bowl to cool.Preheat oven to 425°F.
  • Cut squash in half lengthwise and remove the seeds, and peel. Remove stem and discard.
  • Slice the squash lengthwise into 1- inch- thick wedges.
  • Toss the squash wedges in a bowl with ¼ cup olive oil, kosher salt, black pepper, thyme, rosemary and sage. Place the squash flat on a baking sheet, and roast in the oven for about 20 minutes, or until tender when pierced with a fork. Cube once cooled.
  • Slice dates in half and then slice thinly lengthwise, being careful not to let them stick together into one big ball. Toss the dates in a bowl with remaining ¼ cup olive oil, the lemon juice, and parsley. Stir in the Parmigiano- Reggiano.
  • Place chopped kale in serving bowl, add juice from 1/2 of the lemon (about 2 tablespoons) and toss kale with your hands massaging juice into leaves (this will tenderize the kale leaves)
  • Top with cubed squash, then spread date mixture on top of squash.
  • Toss together, top with pepitas and additional grated parmesan cheese if desired.

Notes

You can cook squash 1 day ahead of serving.