Harvest Kale Salad - Kraft Recipes Top
Comida Kraft
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Harvest Kale Salad

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6 servings, 1-1/2 cups each

Roast red onions and butternut squash to perfection, then toss with kale and dressing to make this hearty harvest salad.

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Make It

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  • Heat oven to 450ºF.
  • Place squash and onions in large bowl. Add oil; toss to evenly coat. Spread onto rimmed baking sheet.
  • Bake 40 to 45 min. or until squash is tender and golden brown, stirring occasionally.
  • Spoon cooked vegetables into large bowl. Add kale; mix lightly.
  • Drizzle with dressing; top with nuts.

Serving Suggestion

Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next summer get-together.


Substitute toasted coarsely chopped PLANTERS Pecans for the almonds.


Sprinkle with KRAFT Grated Parmesan Cheese.


  • 6 servings, 1-1/2 cups each

Nutritional Information

Serving Size 6 servings, 1-1/2 cups each
Calories 230
Total fat 15g
Saturated fat 2g
Cholesterol 5mg
Sodium 230mg
Carbohydrate 23g
Dietary fiber 5g
Sugars 8g
Protein 5g
% Daily Value
Vitamin A 380 %DV
Vitamin C 80 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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