Be Well Kitchen:
Kale, Swiss Chard, and Butternut Squash Salad

Kale Salad

With raw butternut squash ribbons, crisp kale, delicate Swiss chard, and an orange vinaigrette, this salad is simple and one of my favorites.


For orange vinaigrette:

  • 1 medium shallot, finely diced
  • 1/4 cup pulp-free orange juice
  • 3 tablespoons Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt

For Salad:

  • 2 medium bunches (4 cups) kale, chopped
  • 1 medium bunch Swiss or rainbow chard
  • 1/2 medium butternut squash
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 6 ounces fresh chèvre (goat cheese), crumbled, optional


1. In a small mixing bowl, whisk all ingredients for vinaigrette to combine.

2. Clean and thoroughly dry kale and chard. With a sharp knife, remove woody stems from kale. Chop both greens into bite-size pieces.

3. Remove and discard seeds from butternut squash. Use a vegetable peeler to slice thin ribbons from inside squash.

4. In a large bowl, combine greens, squash ribbons, dried cranberries, and pumpkin seeds. Toss with half the vinaigrette. Transfer salad to 6 plates. Top with crumbled chèvre and serve additional vinaigrette on the side.

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