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Kale and roasted squash salad in a wood bowl with a gold fork in the bowl and kale leaves and a sliver of avocado next to the bowl


A healthy and delicious kale salad with avocado and roasted butternut squash that's easy to make. Full of textures and flavor! 

This recipe is excerpted from VEGAN RESET © 2018 by Best of Vegan LLC. Photography © 2018 byBest of Vegan LLC. Reproduced bypermission of Houghton Mifflin Harcourt. All rights reserved.

Course Entree, Main Course, Salad
Cuisine American, Vegan
Keyword avocado and kale salad with butternut squash, kale collard green butternut squash salad, vegan kale and squash salad
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 Servings
Calories 378 kcal
Author Linda Meyer


  • ½ butternut squash seeds removed, cut into 1-inch pieces
  • 1 tsp olive oil plus more for drizzling over the squash
  • ¼ tsp sea salt plus 1 pinch
  • 1 large avocado
  • 4 cups shredded curly kale
  • 1 collard green leaf chopped
  • ¼ cup pumpkin seeds
  • ¼ tsp curry powder
  • ¼ tsp crushed red pepper flakes


  1. Preheat the oven to 350°F/ 177°C. Line a baking sheet with parchment paper.
  2. Spread the squash on the baking sheet, drizzle with oil, and sprinkle with a pinch of salt. Bake for 45 minutes.
  3. In a large bowl, massage the avocado into the kale and collard greens. Add the butternut squash.
  4. Toast the pumpkin seeds in the remaining 1 teaspoon oil in a skillet over high heat for 1 minute. Reduce the heat to medium, add the curry powder, red pepper flakes, and remaining ¼ teaspoon salt, and toast for 1 to 2 more minutes. Sprinkle the seeds over the salad.

Recipe Notes

The Nutrition Facts are an estimate only.

Nutrition Facts
Amount Per Serving
Calories 378 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Sodium 361mg16%
Potassium 1870mg53%
Carbohydrates 43g14%
Fiber 11g46%
Sugar 4g4%
Protein 12g24%
Vitamin A 33790IU676%
Vitamin C 212mg257%
Calcium 315mg32%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.