Recipe: Kale and Roasted Squash Salad

by Jessie Beyer - Thursday, February 16, 2017

Recipe: Kale and Roasted Squash Salad

What’s the most flavorful ingredient? Whatever is in season.

As you travel through Europe you will notice most restaurants only serve meals made from ingredients that are in season and can be sourced locally. Eating foods when they are in season goes a long way to packing great flavor in a dish. Seeing that squash and leafy greens are still in season across much of North America we’ve got a delicious salad that pairs well with almost anything.


1 pound peeled and seeded butternut squash, cut into 1/2-inch cubes (about 4 cups)
3 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
4 large shallots, thinly sliced (1 1/2 cups)
1/4 cup fresh lemon juice
3 tablespoons flaxseed oil
1 1/2 bunches kale
4 ounces aged goat cheese, shaved or crumbled
1/3 cup toasted hazelnuts (1 1/2 ounces), roughly chopped


Preheat oven to 350 degrees. Place squash cubes on a parchment-lined baking sheet. Drizzle with 1 1/2 tablespoons olive oil, and sprinkle with a pinch of sea salt and pepper; toss well. Roast until golden brown, tossing halfway through, about 45 minutes.

Meanwhile, place shallots on a parchment-lined baking sheet, and drizzle with remaining 1 1/2 tablespoons olive oil, and sprinkle with a pinch of salt and pepper. Roast until brown, tossing halfway through, about 30 minutes.

In a large salad bowl, combine lemon juice, flaxseed oil, 1/2 teaspoon salt, and a pinch of pepper.

Slice kale leaves crosswise into 3/4-inch ribbons (you should have 12 cups loosely packed kale); add to salad bowl. Toss kale with dressing, squeezing until leaves are soft. Let stand for at least 30 minutes.

Add remaining vegetables, cheese, and nuts to kale. Toss well to combine.

*Recipe and photo courtesy of Martha Stewart

Jessie Beyer - Originally from the suburbs of Washington, D.C., Jessie headed west for college and never looked back. She earned a Journalism and Technical Communications degree from Colorado State University, and has since worked in a variety of industries including radio, sustainability, and wine tourism. Jessie combines her passion for travel, cycling, and storytelling to help people understand the unique power of exploring the world from the seat of a bike. A self-proclaimed travel junkie, Jessie has found herself on many extended adventures. She spent 2015 exploring many corners of the world including tramping through New Zealand's mountains, cycling through Europe, and hitching a boat ride down the Mekong river from Laos into Thailand. At home in Colorado you'll likely find her singing her way up mountain trails, talking to strangers, and seeking restaurants with patios and Spanish wines.