Roasted Butternut and Kale Salad

Kale salad8 servings

1 small (1 lb.) butternut squash
1 bunch black or red kale
1 c. grated carrot
½ c. each grated turnip, parsnip, and broccoli
½ c. thinly sliced red onion

1 ½ tsp. sesame oil
2 tsp. granulated sugar
2 Tbsp. seasoned rice vinegar
¼ tsp. ground ginger
1 tsp. soy sauce
Squeeze of lemon juice, to taste
Juice and zest of one orange
½ c. canola oil
Pinch of cayenne
Salt and pepper, to taste


  1. Preheat oven to 375° F.
  2. Peel and dice squash into ¼” squares. Place on a foil-lined sheet pan and toss with a bit of oil, salt, and pepper.
  3. Bake for about 15 minutes or until tender. Set aside to cool.
  4. Meanwhile, remove stems from kale and chop the leaves. Add to a large bowl with the vegetables. Toss to combine.
  5. In a separate, smaller bowl, combine the sesame oil, sugar, vinegar, ginger, soy sauce, orange zest, and citrus juice. Slowly whisk in oil. Season to taste with cayenne, salt, and pepper. Drizzle dressing over salad, and toss to coat.
  6. Chill for at least one hour before serving; best if made one day ahead.

Approximate nutritional information per serving: 184.5 calories, 13.3g total fat, 1g saturated fat, 0mg cholesterol, 133.9mg sodium, 327.4mg potassium, 16.9g carbohydrate, 3.5g dietary fiber, 5.3g sugars, 1.6g protein.

From the kitchen of Kim Berto, Central Market Poulsbo
A former culinary coordinator for Central Market Poulsbo, Kim Berto’s mission is to develop recipes that inspire the whole family to create nutritious, flavorful meals together. She currently teaches her passion in fun, flavor-packed cooking demonstrations with Harrison Medical Center at the Hasselwood Family YMCA in Silverdale. Coming soon…a food blog that’s not just for foodies!