This is the salad that might just change your mind about kale. We’re giving it a total glow-up—with not one, but two different textures: crispy kale chips for crunch, and a creamy, zesty kale pesto that brings everything together. Add in some sweet, golden roasted butternut squash and fluffy cous cous, and you’ve got a salad that’s hearty, vibrant, and full of feel-good flavour.
What makes this one special is how satisfying it is—it doesn’t feel like you’re eating a side salad, it feels like a full-on meal. It’s rich in fibre, healthy fats, and has that perfect balance of tangy, nutty, sweet and savoury in every bite.
Whether you’re prepping lunch for the week or serving something a bit different for dinner, this is one of those dishes that delivers every time. It’s nourishing, colourful, and full of flavour—exactly what I mean when I say, salads to look forward to.
And trust me, once you’ve had kale like this… there’s no going back.
Tips
- Massage the kale: If you’re using curly kale, rub it between your fingers with a little lemon juice and oil before roasting or blitzing. This softens the texture and removes any bitterness.
- Toast your pinenuts: Toasting them in a dry pan for a few minutes brings out their flavour and adds a lovely crunch to the salad.
- Use pre-cut squash: Save time by using pre-chopped butternut squash from the supermarket—just make sure it’s fresh.
- Cool the cous cous completely: This stops it going clumpy and helps it absorb the pesto better.
- Add protein: For a more filling meal, you can add cooked chickpeas, grilled halloumi, or leftover chicken.
Swaps
Cous cous: Quinoa, bulgur wheat, or orzo will work instead of cous cous. Just cook them as per packet instructions and let them cool before mixing.
Butternut squash: Sweet potato or pumpkin are great alternatives to squash and roast up beautifully.
Kale: If you don’t have kale, try spinach or cavolo nero. For the pesto, you can also blend rocket or basil in with the kale.
Pinenuts: Walnuts, cashews or sunflower seeds can work well in the pesto if you don’t have pinenuts.
Parmesan: Nutritional yeast or a vegan hard cheese are good swaps to make the recipe fully dairy-free.
Storage
Fridge: Store the salad in an airtight container in the fridge for up to 2-3 days. For best texture, keep the crispy kale separate and add it just before serving.
Freezer: Not suitable for freezing.
More Kale Recipes
Kale & Butternut Squash Cous Cous Salad
Ingredients
- 140 g cous cous
- 1 tsp vegetable stock
- 1 butternut squash
Crispy kale
- 100 g kale
- 2 tbsp grated Parmesan cheese
- 2 tbsp oil
- 1 squeeze lemon
Kale pesto
- 100 g of kale
- 40 g pinenuts
- 60 g Parmesan
- 1 tbsp garlic
- 4-5 tbsp oil
- 1/2 small lemon juice
- salt to taste
Instructions
- Cook the cous cous as per package instructions and let it cool down completely (I added a tsp of vegetable stock for flavour)
- Peel and chop butternut squash into small cubes and add to a baking sheet. Add oil, salt and mix. Bake for 22 mins at 180C. Give it a mix half way through.
- Bake the kale at 180C for 6 mins, or until crispy. Give it a mix half way through.
- Make the kale pesto mm by adding all the pesto ingredients to a food processor and blitz for 2-3 mins or until it reaches your preferred consistency.
- In a serving dish add cous cous, the pesto and mix well.
- Add the butternut squash and finally the crispy kale and extra toasted pinenuts on top.