Photo of Kale & Roasted Squash Salad by WW

Kale & Roasted Squash Salad

Total Time
30 min
10 min
20 min
This one-serving salad is the essence of fall with roasted butternut squash paired with fresh pears and kale. Baby kale has a less bitter, more delicate flavor than its more mature form. Be sure to spread the butternut squash and onion in a single layer on the baking sheet so that it cooks evenly and the edges brown nicely. The warmed vegetables will be a wonderful contrast to the rest of the salad. You can swap apples for the pear, if you like. Jonagold or Honeycrisp would be tasty here. While the squash roasts, cook the pepitas in a dry skillet for a few minutes until they are toasty.


Raw butternut squash

1 cup(s), cubed

Red onion

¼ small, cut in ½-inch thick wedges

Cooking spray

2 spray(s)

Kosher salt

1 pinch(es), (or to taste)

Black pepper

1 pinch(es), (or to taste)


2 cup(s), baby variety


½ medium, ripe, sliced

Low fat balsamic vinaigrette dressing

1½ Tbsp

Green pumpkin seeds (pepitas)

1 Tbsp, toasted


  1. Preheat oven to 450°F.
  2. Place squash and onion on a foil-lined baking sheet (or just coat pan with cooking spray). Coat vegetables with cooking spray and sprinkle with salt and pepper; toss to coat. Roast, stirring once, until tender, about 20 minutes; cool slightly.
  3. Toss roasted vegetables with kale, pear, and dressing; sprinkle with pumpkin seeds.
  4. Makes 1 serving.