Honey Dijon Kale Salad

Kale, hazelnuts, & butternut squash salad!



½ small butternut squash (about 2 pounds)

1 large sweet potato

2 bunches kale

1 cup hazelnuts

¼ tsp salt for massaging leaves

For baking butternut squash and sweet potato:

1 tsp dried thyme, or to taste

1 tsp salt - Remond’s Real Salt or Pink Himalayan

¼ tsp pepper

2 TBSP Olive oil


The Functional Nutrition Brand Honey Dijon Dressing


  1. Preheat the oven to 400 degrees.
  2. Cooking hack: To easily open a squash, wrap it in a plastic bag.  Take the squash outside and smash it against the ground.  Remove the squash from the bag and it should be broken open.  Otherwise you can use a chef’s knife to cut the squash in half.
  3. Use a spoon to remove the seeds from the squash.  (You can save the seeds, rinse them, and toast them in the oven to make a snack!).  Then cut half the squash into cubes (about 1cm x 1cm).
  4. Cut the sweet potato into 1cm x 1 cm cubes.
  5. Place the cubed squash and sweet potato into large bowl with the thyme, salt, pepper, and olive oil.  Toss to coat.
  6. Line a large baking sheet with parchment paper and place the squash and sweet potato cubes onto the pan.
  7. Bake until tender, about 30 minutes.  Flip pieces ½ way through.
  8. Heat a fry pan to low and add the hazelnuts.  Heat on low until the nuts are fragrant, making sure to stir them every so often.  When done, the nuts are usually lightly brown.  Remove from heat.  (May take anywhere from 5 to 15 mins depending on how hot the pan is.)
  9. Rinse kale and remove the stem.  The easiest way to remove a kale stem is to fold each leaf in half, grip the stem, and tear the stem away from the leaf.
  10. Stack about 4 kale leaves on top of each other and roll them lengthwise. Chop down the length of the leaves while they are still rolled, making cuts about ¼ to ½ inches away from each other.  These will unravel into “ribbons”.  Repeat the process until all the leaves are chopped.
  11. Add kale to a large salad bowl.  Add about a ¼ tsp of salt to the bowl and massage the salt into the kale.
  12. When the squash and sweet potatoes are done, let cool for at least 10 minutes.  Then add this mixture and the hazelnuts to the kale.
  13. Coat with dressing to taste.  This salad is also great cold the next day!