Harvest Salad

Harvest Salad
  • Prep Time:

  • Cook Time:

  • Recipe Yield: 2

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® Very Low Sodium Chunk 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.
Servings Per Container: 2 Serving Size: 326g
Amount Per Serving DV%*
Calories 380
Total Fat 18g 28%
Saturated Fat 3.5g 18%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 540mg 23%
Total Carbohydrate 42g 14%
Dietary Fiber 7g 28%
Sugars 21g
Protein 24g
Vitamin A 440%
Vitamin C 170%
Calcium 15%
Iron 20%

*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.