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Butternut squash, apple, and kale salad

This hearty salad is autumn on a plate. Sweet butternut squash, tart apples, mellow roasted red onion and earthy kale combine with a vibrant vinaigrette and pops of crunch with toasted hemp hearts and pumpkin seeds to push the fall flavours.



Butternut Squash and Red Onions

  • 1 butternut squash, peeled, seeded and diced
  • 1/4 cup (60ml) butter, melted
  • 3 tablespoons (45ml) brown sugar
  • 1/2 teaspoon (2.5ml) nutmeg
  • 1 teaspoon (5ml) cinnamon
  • 2 red onions, sliced into 3/4-inch (2cm) rings
  • Olive oil, for drizzling
  • Salt and black pepper, to season

Apple Dressing

  • 1/4 cup (60ml) apple cider vinegar
  • 1/2 cup (120ml) olive oil
  • 2 tablespoons (15ml) honey
  • 1 tablespoon (15ml) dijon mustard
  • 1 tablespoon (15ml) ginger, grated
  • Salt and black pepper, to season


  • 1 bunch kale, torn
  • 4 apples, sliced
  • 1/4 cup (60ml) toasted hemp hearts, for garnish
  • 1/2 cup (120mL) toasted pumpkin seeds, for garnish


Butternut Squash and Red Onion

  1. Preheat the oven to 400° F (205° C).
  2. In a large mixing bowl, combine squash, melted butter, brown sugar, nutmeg, and cinnamon. Toss to coat and spread in an even layer on a lined baking sheet.
  3. Spread out the onion slices on a separate lined baking sheet, drizzle with olive oil and season with salt and pepper.
  4. Roast squash for 15 minutes, and onions for 20 minutes, until both are cooked through and slightly browned.
  5. Allow cooling to room temperature and reserve.

Apple Vinaigrette

  1. In a mason jar, combine the apple cider vinegar, olive oil, honey, Dijon, and ginger, and season with salt and pepper.
  2. Screw on the lid and shake vigorously to combine. Reserve.


  1. In a large bowl, combine kale, and roasted squash. Drizzle with the apple vinaigrette and toss to combine.
  2. Transfer the dressed kale and squash to the serving platter. Top with apple slices.
  3. Separately roasted onion into individual rings. Neatly arrange the rings of onions over the top of the salad.
  4. Garnish with toasted hemp and pumpkin seeds and serve immediately. Enjoy! 

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