Fall Roasted Squash and Kale Salad with Sunshine Dressing - Gluten-Free and Weight-Friendly

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Fall Roasted Squash and Kale Salad with Sunshine Dressing - Gluten-Free and Weight-Friendly

Author: Megan Gaul from Partake Meal Planning

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

The very definition of warm and bright; this salad is a beautiful addition to any holiday table. It's flexible (you can use your favorite winter squash, or even sweet potato), and it's a great gateway-drug to loving kale (it's massaged with olive oil, softened, and mixed together with other lovely greens). My favorite part is the crunchy pepitas on top. Enjoy!

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Ingredients

For the Salad:

• 1/4 cup golden raisins - such as Rani brand**
• 6 tbsp white wine vinegar
• 1-1/3 to 1-1/2 lbs whole winter squash (which should be around 1 lb after peeling and de-seeding), diced small -- you can use butternut, acorn, honey nut, or even simply sweet potatoes if you like
• 14 g (1 tbsp) olive oil
• Kosher salt to taste
• 1 tbsp of your favorite smokey or warm seasoning blend --my favorite is a mix of 1 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, 1/2 tsp cinnamon, and 1/4 tsp cayenne pepper. You can also use a Moroccan vegetable seasoning, a smokey chipotle spice blend, the McCormick smoked maple seasoning, or even a cajun seasoning mix.)**
• 1 medium red onion, sliced into very thin half-moons
• 1 bunch lacinato kale, de-stemmed and chopped roughly
• 4 g (1 tsp) extra virgin olive oil
• 1 bag (4-6 oz) mixed greens of choice
• 1/4 cup roasted and salted pepitas - such as Anthony's Organic**

For the Sunshine Dressing (inspired by Cookie + Kate Healthy Honey Mustard):

• 120 g plain nonfat or lowfat greek yogurt
• 36 g (3 tbsp) extra virgin olive oil
• 30 g (2 tbsp) dijon mustard
• 30 g (2 tbsp) whole-grain mustard (sub more dijon mustard)
• 30 ml (2 tbsp) fresh lemon juice -- don't use bottled
• 30 ml (2 tbsp) white wine vinegar
• Kosher salt to taste
• Fresh ground black pepper to taste

Instructions

For the Salad:

1. Preheat your oven to 425 degrees F. Line a sheet pan with parchment paper, and put onto the bottom rack of the preheating oven.
2. Add the golden raisins into the white wine vinegar in a small bowl, so that they can sit and plump up.
3. Peel, de-seed, and chop your squash or sweet potatoes. (If it's acorn squash or sweet potatoes, you can actually leave the skin on if you prefer). Toss in the 1 tbsp of olive oil, at least 2 large pinches of kosher salt, and your warm seasoning blend. Once the oven has been preheated, carefully use a potholder to remove the preheated pan, add the squash cubes in a single layer, and roast for approximately 25-35 minutes on the bottom rack of the oven. This should allow at least one side of the squash pieces to become gorgeously golden brown and caramelized. Stir at least once, after suffiicient browning on one side. After the squash is tender all the way through, remove from the oven and let cool.
4. While the squash is roasting, massage the chopped kale. Add it to a large bowl, drizzle in the 1 tsp olive oil, add a pinch of kosher salt, and massage with your fingers (kind of like kneading dough) for around 3-4 minutes. The leaves will turn dark green and they will become moister and softer. Set aside.
5. Add the red onions, mixed greens, raisins, and the pepitas to the kale. Once the squash has cooled and it's time to serve, add the squash. Toss it all together.

For the Dressing:

1. Combine all ingredients. Whisk well until fully combined, with no lumps. Taste and adjust seasoning, if needed. Add to a lidded container and refrigerate until it's time to serve the salad.

Notes

**Where specific brands are recommended, it is because as of the posting of this recipe on 11/26/25, these were listed to be gluten-free either on manufacturer's websites, packaging, or Amazon store listings. By accessing or using this recipe, you are acknowledging that you alone are responsible for ensuring the foods you consume are safe for you.

This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety here.

Nutrition Disclaimer

This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety using the link below.