Kale and Butternut Squash Salad

Thank you to Kehilas Bais Yisroel for sharing their wonderful community cookbook with us for the Shabbos Table feature in our weekly newsletter – The Cholent. To get your own copy of the full cookbook click here.

Today’s recipe comes from Zeldy Engel
Kale and Butternut Squash Salad


  • 1 Butternut squash
  • 1 head kale, de-stemmed and chopped
  • 1 acovado, diced
  • sunflower seeds, as desired
  • 1/2 cup oil
  • 1/4 cup soy sauce
  • 1/4 cup honey


  1. Preheat oven to 375
  2. Cut the butternut squash into cubes
  3. Mix with a couple tablespoons of oil and salt to taste
  4. Roast the butternut squash for about half an hour, or until soft and caramelized
  5. Mix together the 1/2 cup oil, soy sauce and honey for the dressing
  6. To assemble the salad, mix everything together and toss with dressing

Note: You can substitute spinach for kale and sweet potato for the butternut squash.