Zesty Butternut Squash and Kale Salad

Zesty Butternut Squash and Kale Salad

Zesty Butternut Squash and Kale Salad

We’re in the heat of summer! If you’re visiting a farmers market on one of these hot July days, it is the perfect time to buy local produce. This refreshing and simple recipe is packed with nutrients and flavor!

Course - Salad
Cuisine - American
Servings: 8 people


  • 2 bunches kale
  • 1 cup low-sodium vegetable broth, divided
  • 1 butternut squash peeled, seeded and cut into 1/2-inch cubes
  • 1 red onion sliced
  • 4 pitted dates very finely chopped
  • 1 cup black beans rinsed
  • 2 tbsp sherry vinegar


  1. Put kale and 1/2 cup vegetable broth in a large pot and place over medium heat.

  2. Cook, covered, stirring frequently, until kale is wilted, about 3 minutes.

  3. Add squash and continue cooking, stirring occasionally, until kale and squash are tender but not mushy, 10 to 12 minutes. Cool to room temperature.

  4. Meanwhile, combine the remaining 1/2 cup broth, onion, dates and vinegar in a small saucepan.

  5. Bring to a boil, lower heat, and simmer, uncovered, until onion is very tender and liquid is reduced by half, about 6 minutes.

  6. Cool, toss with kale, black beans and butternut and serve room temperature or chilled.

Chiropractor Annapolis MD Dr. Thomas A. Chaney

Recipe by Dr. Thomas A. Chaney