Get the Recipe: Maple Butternut Squash Autumn Salad Bowl
Vibrant and packed full of seasonal flavour and texture, this butternut squash and kale autumn salad will help you start fall off in style! Vegan, oil-free and gluten-free, it's also made from simple ingredients with minimal effort.
Ingredients
- 5 cups butternut squash, cubed
- salt and pepper, to taste
- 2 cups kale, destemmed and chopped
- 1/2 cup red cabbage, chopped
- 1/2 large cucumber
- 1/2 large fennel bulb, choppwd
- 1 cup broccoli, florets
- 1 tsp garlic granules
- 1 large apple, chopped
- 1-2 tbsp pumpkin seeds
- juice of 1 lime
For the dressing
- 2 tbsp tamari
- 1.5 tbsp rice vinegar
- 2 tbsp maple syrup
- 2 cloves garlic, minced
Instructions
- Preheat oven to 200 degrees C/392 F. Spread butternut squash cubes evenly on a non-stick baking sheet or parchment paper. Season well with salt and pepper and roast in the oven for around 20 minutes, until tender.
- Thoroughly massage the kale for a few minutes - this should make it shrink down.
- In a frying pan, sautée the broccoli together with the garlic salt and 1-2 tbsps water, until it softens.
- To make the dressing, simply stir together the tamari, rice vinegar, maple syrup and minced garlic clove.
- Once the butternut squash is ready, toss it together with the kale, red cabbage, cucumber, fennel, broccoli, apple, pumpkin seeds and the dressing. Squeeze over the juice of 1 lime. Serve immediately or leave to cool for 10-15 minutes.
Calories: 390kcal, Carbohydrates: 87g, Protein: 12g, Fat: 4g, Sodium: 1094mg, Potassium: 2252mg, Fiber: 13g, Sugar: 33g, Vitamin A: 44860IU, Vitamin C: 186mg, Calcium: 373mg, Iron: 5.6mg