Kale and Roasted Butternut Squash Salad

I don’t know about you guys, but this year is just flying by for me. It is the last week of May! This also means, you are all Kale lovers now and are waiting with bated breathe for this week’s recipe :-). You are also totally in love with my salad dressings and are using them in all your salads now. See, how well positive thinking works, I put that out there and it will be true :-).

This week’s recipe is a Kale and Roasted Butternut Squash Salad. I love butternut squash, especially when I found out that I can purchase Organic pre-diced butternut squash from the store and not have to almost lose all my fingers trying to cut through it myself. So, if possible please look for the pre-diced container in the produce section of your grocery store and save yourself a few minutes. Butternut Squash has a lot of health benefits, it is high in antioxidants, helps with bone health, good source of potassium, Vitamin C, Vitamin A and fiber and it also allegedly helps alleviate symptoms of PMS (you’re welcome ladies). It tastes similar to sweet potatoes but not as sweet. I use it in salads whenever possible. For this recipe I roasted them in the oven for about 20 minutes at 375 degrees but I have also boiled them.


For all the recipes, I use pre-washed and pre-cut Organic Kale. I get the bag from Publix. Hopefully your grocery store carries it as well, It is so convenient and all I really have to do is pour the Kale from the bag into my salad bowl. Sometimes, I chop them up a bit more to make the leaves smaller but this is completely a preference on my part.


Kale and Roasted Butternut Squash Salad Recipe


1 Bag Pre-Washed and Pre-Cut Organic Kale Greens

1 Bag Shredded Carrots (these are also sold pre-shredded at the grocery store)

1 Package Pre-diced Butternut Squash or 1 whole Butternut Squash- Diced

1 Fat-Free President Feta Cheese

1 Avocado- Diced

Sliced Almonds

Red Onion- Half Diced

Red Bell Pepper- Half Diced

White Wine Vinegar Dressing

Drizzle Extra Virgin Olive Oil on the Butternut Squash and roast in the oven for 20 minutes at 375 degrees. Let it cool before adding it to the salad.

Combine all the ingredients in the quantity that works for you. When I meal prep, I use:

  • Half the bag of Kale
  • Half the bag of Shredded Carrots
  • 1/2 Cup Almond Slices
  • 1 Cup Butternut Squash
  • The whole Avocado- Diced
  • Half of the Red Onion- Diced
  • Half of the Red Bell Pepper- Diced
  • The whole container of Feta Cheese

This salad keeps in the fridge for a week if you want to meal prep it. The avocado does start to turn a bit brown by Day 3 but I don’t mind it like that. If you do, then add the Avocado on the day of consumption.

You can add chicken or fish if you like. I add chicken.


If you would like to purchase the salad bowls I use for my lunches the link is below:

64 oz Clear Swirl Salad Bowl with Dome Lid 100 Sets

Give this recipe a try and let me know what you think.

Follow me on Instagram: @fitinstilettos and share pictures of your Kale and Roasted Butternut Squash Salad, tag them #fitinstilettos so I can see them 🙂

Print Friendly, PDF & Email

Published by

2 thoughts on “Kale and Roasted Butternut Squash Salad

  1. I love butternut squash too and didn’t know it had all those benefits. So, I am guessing you boil then bake for 20 minutes. I have never cooked squash, just typically order at restaurants or buy cooked.
    Thanks for sharing this recipe. I will plan to make some this week.

Leave a comment to let me know what you think of this post. Questions are welcome as well.