Kale & Brussels Sprout Salad with Butternut Squash Yogurt & Roasted Pepitas

By Sous Chef Michael Zawojski of Omni William Penn Hotel
By / Photography By Michael Fornataro | November 06, 2015


To make butternut squash yogurt:

  1. Preheat oven to 375ºF. Cut butternut squash in half, lengthwise, and scoop out the seeds. Rub halved squash with 1 tablespoon olive oil and 1 teaspoon sea salt. Place squash on baking tray and roast in oven for 1 hour, or until soft.
  2. Once squash has softened, set aside. Allow to cool for 15 minutes, then scoop it out of the skin. In a blender, combine squash, yogurt, vinegar, peppercorn, ginger powder, and white pepper. Blend until smooth.

To roast pepitas:

  1. Toss pepitas with coriander, chili powder, brown sugar, and 1 teaspoon olive oil. Transfer to a baking tray and roast at 375ºF for 5 minutes, or until brown.

To complete the salad:

  1. Cut off bottoms of Brussels sprouts, removing loose leaves as you go. Place leaves into a bowl. Toss with 1 tablespoon olive oil and 1 teaspoon sea salt.
  2. Layer leaves evenly onto a baking tray. Bake at 375ºF for approximately 5 minutes, or until edges start to brown. Sprinkle Parmesan cheese on top, then set aside.
  3. In a large salad bowl, toss kale with ¼ cup butternut squash yogurt. Top with Brussels sprouts, corn, cranberries, and roasted pepitas.

Omni William Penn Hotel, 530 William Penn Place, Downtown. 412.281.7100.


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  • 1 butternut squash, whole
  • 2 tablespoons olive oil, divided, plus 1 teaspoon
  • 2 teaspoons sea salt, divided
  • 1 cup plain yogurt
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon pink peppercorn
  • 1 teaspoon ginger powder
  • ½ teaspoon white pepper
  • ¼ cup pepitas (pumpkin seeds)
  • 1 teaspoon coriander
  • ½ teaspoon chili powder
  • ½ teaspoon brown sugar
  • 4 large brussels sprouts
  • ¼ cup grated parmesan cheese
  • 1 cup kale, chopped, with stalks removed
  • ¼ cup corn
  • ¼ cup dried cranberries
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