Mexican-Inspired Kale Salad with Roasted Squash

mexican-inspired kale salad with roasted butternut squash, cilantro croutons lime dressing pepitas and queso fresco

Mexican-Inspired Kale Salad with Roasted Squash

I love how all the textures in this salad come together; the crunch of the croutons and pumpkin seeds contrast with the creamy roasted butternut squash and queso fresco.

Course Salad

Cuisine Mexican

Keyword butternut squash, crouton, kale, pumpkin seeds, vegetable, vegetarian

Prep Time 15

Cook Time 20

Servings

Calories 831kcal

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

US Customary - Metric

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.

Video

Nutrition