Harvest Salad

Harvest Salad
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    Cook Time:

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    Recipe Yield: 2

53 minutes

Look for bagged kale salad in the salad section of your grocery store to save time.This recipe is a good way to use up extra butternut squash from dinner the night before.


  • 1 (4.5 oz.) Can - StarKist Selects® No Salt Added Chunk White Albacore Tuna in Water
  • 2 cups thinly sliced kale
  • 1 cup chopped radicchio
  • 12 cup thinly sliced savoy cabbage
  • 1 cup roasted butternut squash
  • 14 cup shelled pumpkin seeds
  • 14 cup dried cranberries
  • Poppyseed dressing


  • Preheat oven to 425°F. Cut butternut squash into 1-inch squares and place on a sheet pan with sides. Toss with 1 – 2 tsp. canola oil and salt and pepper. Roast for 30 – 35 minutes, tossing halfway through. Squash should be browned slightly and soft.
  • Divide kale, radicchio and cabbage between 2 bowls. Top each with 12 the butternut squash, shelled pumpkin seeds and cranberries.
  • Divide tuna evenly over each salad. Top with poppyseed dressing.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.