Kale Salad with Butternut Squash & Cranberries


  • 1 butternut squash, peeled and cut into ½-inch cubes
  • 1 bunch kale, stems removed, sliced into bite size pieces (about 4 cups)
  • 2 tablespoons dried cranberries
  • 2 tablespoons extra virgin olive oil
  • ¼ cup chopped walnuts or almonds, toasted
  • ¼ cup crumbled feta cheese (optional)


  1. In a large skillet, heat olive oil over medium high heat. Add squash and sprinkle with sea salt.
  2. Cook for several minutes, turning gently with a spatula, until golden brown and tender. Remove to a plate and set aside.
  3. In the same skillet, heat remaining tablespoon of olive oil over medium high heat.
  4. Add kale and cook, tossing frequently, until slightly wilted, 2-3 minutes.
  5. Add the cranberries and cook for another minute. Remove from heat.
  6. Mix in a salad bowl, squash, kale and cranberries and gently toss together.
  7. Add toasted walnuts/almonds and feta cheese (optional)

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