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30-minute roasted squash salad with broccoli rabe and kale recipe! A warm, vegan salad perfect for a healthy weeknight dinner or meatless monday.
Disclaimer: This post is sponsored by Andy Boy. All opinions are my own. Thank you for supporting the brands that support Rhubarbarians!
Hello, Rhubarbarians!
Busting out the fall salad goodness today. A warm, cozy, healthy, delicious main dish salad guaranteed to give you all the fall feels.
This one is LOADED! Roasted squash, roasted broccoli rabe, wilted kale, pepitas, cranberries, and a mustardy vinaigrette. Ooooooh….. yum.
I’m really getting into the fall salad vibes right now. This warm brussels sprouts fall salad is a must make in our house, and I’m really looking forward to watermelon radishes in a couple of months so I can make this orangey radish salad.
As mentioned above, this post is brought to you by Andy Boy. Andy boy is a family owned company that prides itself on the wonderful treatment of their employees, their practice of social responsibility, and wonderful produce you can feel proud serving your family.
Andy Boy is committed to to supporting the fight against breast cancer and has donated over $1.85 million to support innovative breast cancer research. SO AWESOME! 💗
“A pink ribbon adorns the labels of Andy Boy products that you find in grocery stores across the country. This is one of the ways the company is helping to raise awareness for breast cancer. It is our shared goal to achieve prevention, and a cure for breast cancer, in our lifetime.” – Andy Boy website
I know that the Andy Boy products are coming from a trust worthy source. I feel happy and confident cooking with their products and nourishing my and my family’s body with healthy produce.
How to make this roasted squash salad with broccoli rabe and kale recipe:
First, quick pickle those onions. Just toss a few thin slices in some vinegar and let it mellow out and do it’s thing while you are cooking the rest of the salad.
Then, prepare your squash and get it in the oven. Cut in half and scoop out the seeds. Slice and toss with oil and S&P. Spread on a baking sheet and roast in the oven.
Get your broccoli rabe washed, patted dry, and chopped. Give those onions a good stir. Then, when the squash timer goes off, flip the squash and top with the broccoli rabe. Back into the oven it goes.
Prepare your dressing by combining the ingredients in a small jar with tight fitting lid and shake to emulsify. Alternatively, you can whisk everything together in a small bowl until emulsified.
Massage your kale and top with the hot broccoli rabe and squash. Toss together to wilt the kale, add your tasty toppings, toss with the dressing, and season with S&P. Enjoy!
What is broccoli rabe?
Broccoli rabe, also known as rapini, is a green, cruciferous vegetable including edible leaves, buds, and stems. Along with the leaves are small buds that resemble broccoli. It has a bold flavor and can be used in a variety of ways similar to kale.
Andy Boy broccoli rabe has tender leaves, crisp florets, and is a powerful superfood. You can blanche, saute, puree, steam, grill, roast, even serve broccoli rabe raw.
In this hearty, fall salad, the broccoli rabe is roughly chopped and roasted along with winter squash to let it soften and develop an even deeper bold flavor.
Looking for more broccoli rabe recipes? Try simple broccoli rabe chips or broccoli rabe peanut soba noodles.
Notes about this roasted squash salad with broccoli rabe and kale:
- I used carnival squash for this recipe, but many winter squash will work beautifully. Carnival squash, acorn squash, or delicata squash are great because you don’t have to peel them. Butternut squash is also a great option, but will need to be peeled before eating.
- Massaging raw kale is a necessary step when making salads with kale. It softens the leaves so that they aren’t so fibrous and tough.
- I used pepitas and dried cranberries, but you could make this with pecans, almonds, hazelnuts, dried cherries, chopped prunes. Any nuts or dried fruit you have on hand will most likely work well in this salad.
30-minute roasted squash salad with broccoli rabe and kale recipe! A warm, vegan salad perfect for a healthy weeknight dinner or meatless monday.
- 3 1/4" slices red onion. Cut in half to create half moons
- 4 Tbsp sherry vinegar, divided
- 1 medium winter squash like carnival or acorn
- 3 Tbsp olive oil, divided
- Salt and pepper
- 1 bunch Andy Boy broccoli rabe, end of stems trimmed
- 1 Tbsp pure maple syrup
- 1/2 Tbsp dijon mustard
- 1/2 Tbsp fresh lemon juice
- 1 head lacinato kale, stems removed and roughly chopped
- 2/3 cup dried cranberries
- 1/2 cup pepitas or roasted squash seeds
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Preheat the oven to 375 degrees F.
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In a small bowl, combine the onion with 2 Tbsp of the vinegar and set aside. Stir frequently while making the rest of the salad to evenly quick pickle the onions.
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Cut your squash in half and scoop out the seeds and soft flesh with a spoon. Discard or keep seeds for a later use. Cut the squash vertically into 1" slices. In a medium bowl, toss with 1 Tbsp of the olive oil and season with salt and pepper. Spread on a baking sheet covered with parchment paper (optional for easy clean up) and roast for 15 minutes.
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Meanwhile, wash and prepare your broccoli rabe. Be sure the rabe is dry (pat with a paper towel if needed.) Roughy chop the rabe. When the squash has been roasted for 15 minutes, flip the squash and top with the broccoli rabe. Roast for 15 minutes, or until squash is soft.
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Meanwhile, make your dressing. Combine 2 Tbsp of the vinegar, maple syrup, mustard, lemon juice, and 2 Tbsp of the olive oil in a jar with tight fitting lid. Shake to emulsify. Or combine ingredients in a small bowl and whisk until emulsified.
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Meanwhile, massage your chopped kale in a large serving bowl. Top with the hot squash and broccoli rabe and stir to let the kale wilt. Add the dried cranberries, pepitas, strained red onion, and dressing. Toss to combine and season with salt and pepper.
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Serve warm and enjoy!
See above notes in this post
Thank you Andy Boy for sponsoring this post!
I hope you’ll give this roasted squash salad with broccoli rabe and kale a try! Snap a pic and give me a shout on social media #Rhubarbarians!
Trish
P.S. Want to see what I’m cooking up this week? Check out my Instagram stories! And don’t forget to join my FaceBook community of vegetarian cooks!
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Patricia Bozeman is a cook. A whiskey lover. A dreamer. A wine-o. A tea drinker. A dog lover. A wife. An extrovert with a dash of social anxiety. A Jeopardy watcher. A dress wearer (because she's a lady, duh). A crass and slightly deaf old woman inside of a 33 year old body. 
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