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5 from 4 votes

Roasted Squash, Kale & Grapefruit Salad

This delicious, warm Roasted Squash, Kale & Grapefruit Salad is a riot of beautiful Autumn colours & flavours! And its healthy too! Finely shredded kale, sweet roasted squash, sweet potato & carrots and bursts of sour grapefruit all topped off with crispy kale chips... Who said salads were just for Summer?!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Light Lunch, Lunch, Winter Salad
Cuisine: British Seasonal
Servings: 4 People
Author: Midge


  • 3 tbsp olive oil
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Ground Black Pepper
  • 1/2 tsp Finely chopped fresh Rosemary
  • 1 Sweet Potato
  • 2 Large Carrots
  • 1 small Squash or Pumpkin
  • 4 handfuls of kale
  • 1 can of grapefruit segments OR 1 pink grapefruit segmented drained


  • Peel the squash, carrot & sweet potato.  Chop & slice in bite size pieces and lay into a baking tray. 
  • Mix up the Olive Oil, garlic powder, black pepper and Rosemary.  Pour over the veggies and mix through until coated.  Roast squash, carrot & sweet potato at 180C for 30-40mins or until soft.
  • Next strip the kale leaves off the stalks, roll and finely shred.  (If you're not a fan of raw kale, saute gently in a warm pan for 30seconds) 
    Then place the kale in a large bowl and season with a little sea salt.  Leave to sit while the veggies roast.
  • Open a tin of grapefruit slices, chop into bitesize chunks and mix through the kale.
  • Scatter over the warm roasted veggies, add a drizzle of Olive Oil (optional) and season with freshly ground black pepper.