This healthy salad recipe is LOADED with delicious ingredients! Thyme roasted butternut squash, toasted hazelnuts, apples, greens, pepitas, and an irresistible homemade dressing. So easy to make and vegan!
Course Appetizer, Side
Cuisine American, Vegan, Vegetarian
Keyword fall salad, healthy side salad, side dish christmas, side dish thanksgiving
Peel skin off the butternut squash using a potato peeler. Cut in half length-wise and cut off top and bottom.
Spoon out the seeds and cut into 1/2-inch slices. cut into 1/2-inch cubes and transfer to a mixing bowl.
Add olive oil, salt, thyme, and pepper. Mix well and transfer to a baking sheet.
Roast for 25 minutes, flipping halfway through.
Place hazelnuts on a baking sheet and toast for 7-10 minutes while the squash is roasting. Set aside.
Remove stems and tear into bite-sized pieces. Place kale in a salad spinner or bowl and massage until very warm water.
Drain the water and let the kale dry.
In a small bowl or mason jar, add olive oil, apple cider vinegar, honey, mustard, salt, and pepper. Whisk well. Taste and adjust seasonings as needed. Set aside.
Add kale and arugula to a large serving bowl. Top with squash, apples, hazelnuts, and pepitas. Pour half of the dressing on top and toss well.
To serve, place salad on a plate or bowl and top with extra dressing if desired.
Leftovers will keep for 1-2 days in the fridge. To prolong life, do not toss the salad with the dressing.To make this salad for meal prep, store all of the ingredients separately and assemble salad before eating.