This salad is bright, fresh and deeply seasonal, which is exactly the kind of plant‑forward dish Love & Lemons is known for. Roasted butternut squash adds warmth and sweetness, while massaged kale brings a vibrant green base. Pomegranate seeds, pumpkin seeds and goat cheese add texture, colour, and creamy contrast. The maple‑Dijon dressing ties everything together with a glossy, tangy finish. Pumpkin seeds also known as pepita provide high amounts of protein.
Prep 20 min Cook 25 min Serves 2–3
Ingredients
3 cups diced butternut squash
2 tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper
4 cups kale, destemmed and chopped
1 tbsp lemon juice
1 tbsp olive oil (for massaging kale)
1/2 cup pomegranate seeds or dried cranberries
1/4 cup pumpkin seeds
1/4 cup crumbled goat cheese or feta (optional)
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp olive oil (for dressing)
Instructions
- Roast the squash
Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes until golden and tender. - Massage the kale
Add chopped kale to a large bowl. Drizzle with lemon juice and olive oil. Massage for 1–2 minutes until softened and bright green. - Make the dressing
Whisk maple syrup, Dijon mustard, apple cider vinegar, and olive oil until smooth and emulsified. - Assemble the salad
Add roasted squash, pomegranate seeds, pumpkin seeds, and goat cheese to the kale. Toss gently with the dressing. - Serve
Plate the salad and finish with extra seeds or cheese if desired.
Beauty Benefits
- Beta‑carotene from butternut squash supports radiance and skin vitality.
- Kale delivers chlorophyll + minerals for brightness and detox support.
- Pumpkin seeds provide zinc, essential for clear, balanced skin.
- Pomegranate seeds offer antioxidants that help protect collagen.
- Olive oil nourishes the skin barrier for glow and softness.
Health Benefits
- High fibre supports digestion and fullness.
- Plant‑forward ingredients promote heart and hormone health.
- Antioxidants support immune wellness.
- Naturally gluten‑free and easily dairy‑free.
- Balanced fats + carbs make it a satisfying lunch or dinner.
Storage
- Salad (undressed): 2–3 days refrigerated
- Dressing: 5–7 days in a sealed jar
- Roasted squash: 3–4 days refrigerated
- Tip: Dress only before serving to keep kale crisp
Substitutions
- Greens: Spinach, arugula, or mixed greens
- Seeds: Pecans, walnuts, or sunflower seeds
- Fruit: Dried cherries, apples, or oranges
- Cheese: Feta, goat cheese, or omit for dairy‑free
- Squash: Sweet potato or delicata squash
History + Cultural Context
Butternut squash is a modern cultivar with ancient Indigenous roots, prized for its ability to store through winter. Love & Lemons’ signature style blends bright produce, lemon‑forward dressings, and minimalist plating — making this salad a perfect fusion of seasonal nourishment and modern plant‑based elegance.
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
Face by Stace 