asian kale & squash salad

This time of year, there is probably something we can all use a little more of.

And it isn’t cookies.

Sorry. Always the bearer of bad nutrition news….

Our Thanksgiving celebration included a number of amazing dishes (think scallop chowder and shiitake stuffing) but also had TWO kale dishes! I came armed with creamed kale and there was a delicious kale & sweet potato salad with an asian dressing. I loved it and I’m happy to report that MORE than half of my plate was filled with veggies that night. What can I say, Nutritionists tend to be high-acheivers. ;)

Turns out it is pretty easy to make which means it can and should be on your plate soon!

You can switch up the kind of kale, depending on preference and use sweet potato, squash or whatever you have on-hand. You could also use a pre-made dressing like Annie’s Shiitake Sesame if you are short on time.


Asian Kale Salad with Squash

by Emily Dingmann

Prep Time: 10 min

Keywords: side salad gluten-free high fiber vegan vegetarian kale

Ingredients (4 servings)

  • 1 bunch kale (I used dino kale)
  • 1 cup cubed roasted squash
  • 1/4 cup grapeseed (or canola) oil
  • 1/8 cup rice vinegar
  • 1 Tbsp soy sauce
  • 1 Tbsp sugar
  • 1 tsp sesame oil
  • 1 green onion, thinly sliced (white part only)


Wash kale and slice as thinly as you can.

Prepare dressing.

Whisk together oil, soy sauce, sugar, sesame oil, vinegar and green onion.

Toss dressing with kale.

Top with cubed squash.

Sprinkle with sesame seeds if desired.

Powered by Recipage


  1. says

    Okay, how is it that I’m not really a big kale fan but every time you make something with kale in it, I leave your blog craving it like no other?

    PS – I’d really like to do a dairy-free version of your creamed kale, but I’m not exactly sure what I’d use in place of the cottage cheese. Maybe silken tofu – or vegan cream cheese? Do you have any ideas rattling around that might make a better substitute?

    • Emily says

      I think silken tofu would work, its not like the cottage cheese really adds a lot of flavor. I would blend/process until smooth – a blend of tofu and vegan cream cheese might even work a little better. Earth balance works great (that is what I’ve used) and for the parmesan….have you ever tried that Parma cheese – it is nutritional yeast and nuts? (raw and vegan) that might give it some cheese flavor…

  2. says

    Impressed you were so good on Thanksgiving! ;) This salad looks so easy, yet delicious. I just started cooking with kale this week, because in the past it has upset my stomach. So far so good and look forward to trying this as a nice side dish. Thanks!

  3. says

    I love kale and cook with it often. It is great for soups. This recipe is wonderful due to its simplicity and freshness. So many people don’t know how to use kale. This is unfortunate, as it is such super healthy food! Thanks for sharing,


  4. says

    I’ve been on a Kale Kick too. I like to make in the oven with just a little bit of olive oil. It makes it nice and crispy. This recipe looks great as well. I will definitely be trying it soon! : )

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>