Warm Kale, Sweet Potato and Squash Salad

12 Feb

One of the suggested recipes from this weekend’s 2-day reboot was a roasted root veggie salad. I purchased all ingredients for the entire weekend, but did not take into account that most of the recipes served 3-4. Being that I was the only one participating in this healthful 48 hours, I had quite a bit leftover from day 1, so I didn’t have to make day 2’s salad. Until now!

Warm Kale, Sweet Potato and Squash Salad

The hint of cinnamon and maple add just enough “sweet” to this savory salad.

I did have everything necessary, so with a few tweaks, I produced this lovely, warm, comforting and flavor-packed salad. Whether you’re serving the family, or just yourself + leftovers, get on this! It combines the many vitamins and minerals of some wonderful and in-season vegetables.

Warm Kale, Sweet Potato and Squash Salad

What a great meal for a cold night!

Warm Kale, Sweet Potato and Squash Salad, adapted from Healthful Pursuit

Serves 3

  • 1 onion, halved and sliced thin
  • 1 large sweet potato, peeled and cubed
  • 1 acorn squash, quartered, seeds + guts removed
  • 1 tbsp grapeseed oil
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp cinnamon (trust me!)
  • 1 large head kale, washed and chopped


  • 4 tsp white wine vinegar
  • 2 tsp maple syrup
  • 2 tsp grainy or Dijon mustard
  • 1/2 tsp garlic powder

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Place acorn squash quarters cut-side down on one side of the sheet. Combine potato cubes and onion slices on the other side, and toss with oil, cinnamon, salt and pepper. Roast for 30 minutes, stirring halfway, in the oven.

Now’s a good time to prepare your kale.

Combine dressing ingredients in a bowl (or the now-empty mustard jar if you’re like me!) and set aside.

Once 30 minutes passes, remove squash pieces to a cutting board. Place all the kale on top of the veggies on your baking sheet. Return to oven for an additional 2 minutes. Cube the squash in the meantime.

Transfer all vegetables to a mixing bowl. Stir in the dressing and serve warm. I ate this as a main course, but it could easily be served to 6 people as a side salad.


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