Not going to lie, I’m not a huge raw kale fan. It can be so fibrous and seems to take forever to chew. So I’ve never been big on using kale for salads. However, I do like sautéed kale, and it’s cold out, so I decided to make a wilted kale salad.
This salad definitely feels like fall in a bowl. Wilting the kale just a bit makes it so much softer. There’s crunch from the walnuts and roasted chick peas and sweetness from the butternut squash and cranberries. The creamy goat cheese melts into the salad as all the warm ingredients are added and mixes with the olive oil, replacisn’t the need for a traditional dressing. It’s great served immediately and slightly warmed with pita bread, or served cold the next day for lunch. Not many salads hold up well in the fridge already tossed, but kale holds up really well!
This is also a salad I would actually make room on my plate for thanksgiving too 🙂
- 1 bunch kale, rinsed, dried and ripped into bite size pieces
- 12 oz butternut squash, cubed
- 1 15oz can chick peas, rinsed and dried (remove the skins that come off)
- 3 tbsp olive oil, divided
- ¼ cup chopped walnuts
- ¼ cup dried cranberries
- ¼ red onion, thinly sliced
- 2 oz goat cheese
- salt and pepper, to taste
- Preheat oven to 400°F.
- In a medium bowl, toss together the butternut squash and chick peas with 1 tbsp olive oil, salt and pepper. Spread on a baking sheet in one layer and bake for 30 minutes, stirring halfway through.
- While the butternut squash and chick peas are roasting, add 1 tbsp of olive oil on medium heat in a large pan.
- Add 1 half the kale, cover with a lid for 1-2 minutes until the kale softens and wilts a little bit and set aside in a large bowl.
- Add another tbsp of olive oil and repeat for the rest of the kale. Add to the bowl and season with salt and pepper.
- Add the walnuts, cranberries, red onion, butternut squash, chick peas and goat cheese. Mix together and serve with lemon wedges.