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Mexican-Inspired Kale Salad with Roasted Squash
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Mexican-inspired kale salad with roasted squash is all about texture and balance, combining hearty kale, sweet roasted butternut squash, creamy avocado, crunchy pepitas, and salty queso fresco in a bright lime dressing. Massaging the dressing into the kale softens the leaves and ensures every bite is flavorful, making this salad perfect for meal prep, weeknight dinners, or casual entertaining. If you love seasonal salads, try this kale caesar salad or my butternut squash, quinoa and kale with warm goat cheese for your next get together.
Why You’ll Love This Recipe
- Texture-packed – crunchy croutons and pepitas contrast creamy squash and avocado.
- Meal-prep friendly – kale holds up well even after dressing.
- Fresh yet hearty – satisfying enough to serve as a main or side.
Key Ingredients in This Recipe
- Kale – Dino (also known as Tuscan) kale is better than curly kale in salads because it is easier to chew. Kale doesn’t wilt as fast as lettuce so you can dress the salad in advance. This works especially well if you want to take this salad to work for lunch.
- Butternut squash – Butternut squash has a sweet nutty taste similar to pumpkin. To roast the squash toss the diced squash in a bit of olive oil and bake at 400ºF (200ºC) for about 20 minutes.
- Pepitas – While the pumpkin seeds you remove from the pumpkin are white and thin, pepitas are green and small and while they are indeed pumpkin seeds they only come from certain pumpkins that don’t require shelling, namely oilseed or Styrian pumpkin varieties.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Massage the dressing into the kale for at least a minute—this breaks down the fibers and transforms it from tough to tender.
Swaps and Substitutions
- Kale: Use curly kale, finely chopped, or swap with shredded Brussels sprouts.
- Butternut squash: Substitute roasted sweet potatoes or pumpkin.
- Agave: Swap with honey or maple syrup in the dressing.
- Queso fresco: Use feta or cotija for a similar salty finish.
How to Make Mexican-Inspired Kale Salad (Step-by-Step)
In a small mixing bowl whisk together the olive oil, lime zest, lime juice, agave, garlic. Season with salt and pepper then set the dressing aside until ready to use.
Heat the oven to 325°F (170ºC). Slice a baguette into ½-inch slices. Cut the slices into ½-inch cubes. Add to a large bowl and toss with olive oil, garlic, cilantro and chili powder. Make sure all of the pieces are lightly coated. Add more of the oil if needed. Season with salt.
Step 3: Bake the croutons.
Spread the croutons in a single layer on a baking sheet. Bake until the croutons are crisp and golden brown, about 15 to 20 minutes. Let cool.
Toss ¼ cup of the dressing with the kale. Massage the dressing into the kale using your hands. Add more dressing if desired.
Add the butternut squash, avocado, queso fresco, pumpkin seeds, radish and croutons. Toss to combine then serve.
How to Serve Mexican-Inspired Kale Salad with Roasted Squash
- For entertaining: Serve family-style in a large salad bowl.
- As a main: Serve on its own for a filling vegetarian lunch.
- As a side: Pair with grilled chicken, fish, or tacos.
- For meal prep: Portion into containers for easy weekday lunches.
How to Store Mexican-Inspired Kale Salad with Roasted Squash
- Refrigerate: Store in an airtight container for up to 2 days.
- Store components separately: Keep croutons and pepitas separate for maximum crunch.
- Refresh before serving: Toss with a squeeze of lime or extra dressing if needed.
FAQ – Frequently Asked Questions
Yes, the kale can be dressed and refrigerated up to a day in advance. Add toppings just before serving.
The combination of lime dressing, pepitas, queso fresco, and cilantro croutons gives it bold, Mexican-inspired flavor and texture.
Yes, omit the queso fresco and use maple syrup instead of agave if needed.
Yes, kale is sturdy and won’t wilt quickly, making this salad ideal for leftovers.
Grilled chicken, shrimp, or black beans all complement the flavors nicely.
Other Recipes to Try
If you added this Mexican-inspired kale salad to your rotation, try these salads a go next:
- Kale Caesar Salad
- Butternut Squash, Quinoa and Kale with Warm Goat Cheese
- Spicy Shrimp Bowl with Crispy Rice and Kale
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Mexican-Inspired Kale Salad with Roasted Squash
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Ingredients:
For the dressing:
- ¼ cup extra-virgin olive oil
- 2 teaspoons lime zest
- ¼ cup lime juice
- 2 tablespoons agave
- 2 cloves garlic, minced
- Kosher salt, as needed
- Black pepper, as needed
For the cilantro croutons:
- ½ day old baguette (about 4 cups 1/2" cubed bread)
- ¼ cup extra-virgin olive oil, additional if needed
- 1 clove garlic, minced
- 2 tablespoons chopped cilantro
- ½ teaspoon chili powder
- Kosher salt, as needed
For the salad:
- 1 large bunch Dinosaur or Tuscan kale, ribs removed and cut into a chiffonade (about 5 cups)
- 1 cup roasted cubed butternut squash
- 1 medium hass avocado, pitted, peeled & cubed
- ⅓ cup crumbled queso fresco
- ¼ cup pepitas (pumpkin seeds)
- 2 medium radishes, thinly sliced
Instructions:
For the dressing:
- In a small mixing bowl whisk together the olive oil, lime zest, lime juice, agave, garlic. Season with salt and pepper then set the dressing aside until ready to use.
For the croutons:
- Heat the oven to 325°F (170ºC). Slice a baguette into ½-inch slices. Cut the slices into ½-inch cubes. Add to a large bowl and toss with olive oil, garlic, cilantro and chili powder. Make sure all of the pieces are lightly coated. Add more of the oil if needed. Season with salt.
- Spread the croutons in a single layer on a baking sheet.
- Bake until the croutons are crisp and golden brown, about 15 to 20 minutes. Let cool.
For the salad:
- Toss ¼ cup of the dressing with the kale. Massage the dressing into the kale then let it sit for 10 to 15 minutes. Add more dressing if desired.
- Add the butternut squash, avocado, queso fresco, pumpkin seeds, radish and croutons. Toss to combine then serve.
Notes:
Nutrition:
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