Roasted Butternut Squash, Kale and Brussels Sprouts Autumn Salad

Swap your usual salad for this Autumn seasonal instead - just add cranberries and pumpkin seeds for a full flavour. 


Serves 8-10

1 Large butternut squash, peeled, seeded and diced medium
½ cup Pusateri’s Intenso extra virgin olive oil
¾ cup Raw pumpkin seeds
1 Large lemon, zested & squeezed
1 tbsp 29 Février Amber maple syrup
2 tbsp Kozlik’s smooth or grainy Dijon mustard
2 tsp Garlic, finely minced
1 tbsp Shallot, finely minced
1 bunch Kale, stemmed and leaves thinly sliced
1 lb Brussels sprouts, shaved finely
1 cup Parmigiano Reggiano cheese, finely grated
1 cup Dried cranberries
To taste Kosher salt
To taste Pusateri’s fresh ground black pepper



  1. Preheat oven to 425°F
  2. In a bowl, toss diced butternut squash with 2 tsp olive oil, salt and pepper.
  3. Bake on a parchment paper lined baking sheet for 30 – 40 minutes until golden and tender, stirring occasionally..
  4. Heat olive oil in a pan to medium heat. Sit in pumpkin seeds for 3 – 4 minutes until brown and fragrant. Remove to a small bowl.
  5. Mix sliced kale and brussel sprouts in a large bowl.
  6. In a medium bowl, whisk together the lemon zest and juice, maple syrup, mustard, garlic, shallots, salt and pepper. Whisk in oil slowly to incorporate.
  7. Massage dressing into kale mixture.
  8. Add roasted squash, dried cranberries and Parmigiano. Toss and garnish with pumpkin seeds.