Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Made this and substituted candied walnuts for the cranberries and pecans bc that’s what i had on hand. Really good.Thank you for telling us when to start the onions. Perfect timing.
Hello! I love your recipes! I actually made this on a night that I was making pork tacos. I ended up leaving out the balsamic and the pecans. My meat wasnt ready by dinner time so I subbed this mixture into tacos. It was delicious and now I make it just to eat as a taco filling :). Thank you!
This was a really good recipe. Next time I’m going to dice the onions rather than leave them long though. I like the taste of onions but not necessarily the texture of them. I eat mostly vegetables so this was my main meal and I had this with a tiny piece of steak :-) perfect match.
Delicious! I used spinach and fresh cranberries… went back for seconds, so good!
I’m so glad you liked it Michelle!
This was delicious. I am always looking for a better recipes to prepare vegetables and this will be added to my favorite list.
This ended up being quite versatile! We had whole pumpkins to use up, so I subbed that for the butternut squash (same roasting time + technique). I used golden raisins instead of the dried cranberries. I tripled the recipe and ended up with a lot of leftovers. Half ended up in a creamy soup (I simmered everything in chicken stock + olive oil then pureed in blender). The other half went into a savory tart (sheet of puff pastry, veggies, sheet of puff pastry, bake 40 minutes @ 400). The leftovers were even better than the original recipe, because of the added savory aspect that worked better for my family’s palate. The pecans made both the pastry and the soup so good!
I made this for Thanksgiving and it was great! Even the 3 people who didn’t like kale like it! It was colorful, flavorful and a healthy holiday side. It will be a regular dish, anytime!
Thanks so much for this recipe. I also made this for Thanksgiving dinner and everyone loved it. I took out the dried cranberries and pecans but still people loved it.
Thank you for this recipe! I made it for Thanksgiving dinner last night and it was a hit for everyone especially for the health conscious people!
Hi Elise! Caitlin from Salon Cabochon here! I made this for a side like I said I would and it was amazing! Even for the challenged newbie chef like me! Great instructions and loved the pictures! I think this may be my Thanksgiving dish I’m told to bring every year now! Thanks for sharing it with me…I’m excited to try other recipes as well! Happy Thanksgiving dear!
Hi Caitlin, I’m so glad you liked it! I made it for our Thanksgiving dinner this year too. My favorite side hands down. See you at the salon!
This sounds delicious as is, but Do you suppose this would work with Brussels sprouts in place of the kale (just because I have them in the fridge right now)? If I roasted it along with the butternut squash with the balsalmic vinegar?
Hi Natasha, I think Brussels sprouts would work great in place of the kale!
This was great ! Even my husband who is not a fan of kale was happy with it.
I’m so glad you liked it!
This was absolutely delicious! And a beautiful dish as well. I subbed spinach because that’s what I had but kept everything else to the recipe, though my squash took about 45 minutes to get brown on the edges.
Thank you for a perfect recipe all around.
Made this in stages – it turned out great. Will be perfect for busy-kitchen situations (like Thanksgiving) as it can be prepped a bit at a time. I used toasted pecans – it gave the dish a little extra crunch and another layer of flavor. I’ll be making this again and again!
I made this last night and very much enjoyed it. My kids are not fans though, lol.
Made this tonight and am looking forward to having some for lunch tomorrow. I know this dish will light up the winter months ahead!
The recipe looks delicious. Can it be made the day before ? Is it served warm?
Hi Hattie, you could easily make the roasted squash the day before and then sauté everything right before serving. Yes, you serve it warm.
Could the pecans be switched out for roasted pine nuts?
Gorgeous! I used a mix of Russian kale and beet gardens from the garden, thought they’d take much longer to cook than they did: cutting the greens really thin is key to that! This is so substantial, it’s a definite candidate for Meatless Monday. I love it when you take on vegetables!
Thank you, Elise for this recipe. It is definitely gracing my Thanksgiving table this year along with that killer broccoli cheddar casserole. I am afraid the turkey will feel upstaged by such delicious sides. BTW, I am a long time reader and fan of your blog.