Who says salads are only meant for the summer? This hearty and nourishing kale salad makes a fabulous weeknight supper. Toss any leftovers with cooked quinoa for a satisfying brown-bag lunch that won’t wilt.

Prep Time – 15 minutes
Makes 6 cups



  • 3 Tbsp. prepared marmalade
  • 2 tsp. orange juice
  • 1 tsp. balsamic vinegar
  • ½ tsp. each of minced fresh ginger and finely grated orange zest
  • 2 cloves garlic, minced


  • 2 acorn squash, well washed, seeded and cut
  • in cubes (skin left on)
  • 2 Tbsp. vegetable oil
  • 2 tsp. dried sage leaves
  • ½ tsp. each of cinnamon, paprika and cardamom
  • 6 cups lightly packed baby kale leaves
  • ⅓ cup each of dried cherries and cashews
  • ½ tsp. each of salt and pepper


  • 2 Tbsp. pumpkin seeds


  1. Whisk together dressing ingredients and set aside.
  2. Preheat the oven to 400 F.
  3. Toss chopped squash with oil, dried sage and spices. Place on two baking sheets lined with parchment paper.
  4. Bake for 30 to 45 minutes, tossing every 15 minutes. Rotate pans halfway through baking. Remove from the oven and cool completely.
  5. When ready to serve, toss roasted squash with kale, cashews, dried cherries, salt, pepper and reserved dressing. Garnish with pumpkin seeds.

Nutrition facts per serving
Calories 498; protein 8 g; fat 19 g; carbs 63 g

Excerpt from Delicious & Doable: Recipes for Real and Everyday Life by Charmaine Broughton, I C Publishing 2022.

Photography by Charmaine Broughton

You may also like: Grilled Romaine Salad with Lentil Olive Salsa

IMPACT Magazine Inspiration Issue

Read This Story in Our 2024 Inspiration Issue
Read about our 2024 Canada’s Top Fitness Trainers – our top 30 from across Canada! How to Hire a Personal Trainer, The Dangers of Overtraining, Return to Running After Illness, Easy Vegan Garlic Noodles and more!