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4.75 from 4 votes
Butternut & Apple Kale Salad with Gorgeous Oatmeal Drizzle {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Free of Gluten, Dairy, Soy, Sugar, Corn, Eggs. Vegan.
Course: Salad
Cuisine: Entree
Keyword: kale salad, soyfree, vegan, gluten free, dairy free, dressing, oatmeal, salad, butternut squash, apple
Servings: 4 people
Calories: 373 kcal
Author: Amie Valpone
  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Poke holes in the butternut squash and use a sharp knife to cut it in half lengthwise. Discard the seeds. Drizzle the squash with the olive oil and sprinkle with sea salt and pepper. Place face up on the baking sheet and roast for 30-40 minutes or until the squash is very tender. Remove from the oven and remove the skin from the squash with a fork. Cut the squash into 1/2 inch pieces and place in a large shallow bowl with the apples, cabbage and kale. Drizzle with the fresh orange juice and set aside.
  3. Meanwhile bring the almond milk to a boil in a small pot on the stove top; then add the oats. Mix well to combine until the oatmeal is thick. Transfer the cooked oatmeal to a food processor with the Medjool dates and coconut milk until creamy.
  4. Pour the oatmeal and date dressing over the butternut squash and kale mixture and toss to combine. Garnish with the walnuts, parsley, sesame seeds and orange zest. Serve immediately.
Nutrition Facts
Butternut & Apple Kale Salad with Gorgeous Oatmeal Drizzle {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Amount Per Serving
Calories 373 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Sodium 220mg10%
Potassium 1201mg34%
Carbohydrates 53g18%
Fiber 9g38%
Sugar 23g26%
Protein 7g14%
Vitamin A 23819IU476%
Vitamin C 106mg128%
Calcium 232mg23%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.