Kale Butternut Squash Salad is a hearty fall salad bursting with flavor.
Sweet roasted squash, crunchy walnuts, and healthy kale are tossed with a homemade vinaigrette, and topped with feta and pomegranate seeds. This salad is delicious and nutritious, perfect for any meal.
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Roasted Butternut Squash Salad
I love butternut squash and am always looking for new ways to use it when it comes into abundance in the fall. It goes perfectly on this salad and it’s one I keep coming back to.
- This is the perfect salad to transition you into fall.
- Simple, healthy ingredients.
- A versatile salad recipe!
- This hearty salad can be a main. Serve as is or topped with your favorite protein.
Ingredients
- butternut squash: the squash is tossed in olive oil and roasted with simple seasonings including maple syrup, cinnamon, and salt.
- kale: kale is a nice hearty lettuce to eat with the butternut squash. Swap for your favorite greens such as mixed greens, arugula, spinach, or romaine lettuce.
- walnuts: nuts give a nice crunch to this salad. Swap them for pecans, pistachios, or pepitas.
- feta cheese: making this salad with feta adds a nice salty balance to the sweetness from the squash. Goat cheese also goes well on this salad.
- pomegranate: pomegranate seeds add a nice crunch and color to this salad.
- dressing: this salad features an easy homemade dressing using pantry ingredients. To make this recipe even easier, swap for a balsamic vinaigrette.
Variations: For extra protein, add chickpeas when roasting the butternut squash or add cooked quinoa to the salad. Sprinkle on some pepitas or dried cranberries. Add some diced apples or thinly sliced Brussels sprouts for more freshness! To make it vegan, skip the feta cheese.
You will also need a baking sheet and a salad bowl.
How to Seed a Pomegranate
While making this salad I learned a technique I find very effective.
- Cut the pomegranate in half.
- Hold the cut side down in the palm of your hand.
- Tap the back of the pomegranate with a wooden spoon over and over until all the seeds have released.
I couldn’t believe how well this worked! Just continue to tap and all of the seeds will eventually come out.
How to Make Butternut Squash Salad
- Roast the butternut squash.
- Make the dressing.
- Toss everything together.
PRO TIP: Massaging the kale with a drop of olive oil helps it soften and become more tender and less fibrous. It will turn a slightly darker green once it’s been massaged. I find it a little step that makes a big difference when eating kale in salad!
Leftovers? Kale stores fairly well. Store salad in an airtight container in the fridge for up to 3 days.
How to Cook Butternut Squash for Salad
I roast the butternut squash for this salad to give it a lovely caramelized flavor.
More Butternut Squash Recipes
Butternut Squash Mac and Cheese
Maple Roasted Butternut Squash
Kale Butternut Squash Salad
Equipment
- baking sheet
Ingredients
Butternut Squash
- 1 small butternut squash peeled and ½-inch diced
- 1 tablespoon olive oil
- ½ tablespoon maple syrup
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Salad
- 4 cups kale bite-sized pieces
- ½ large pomegranate seeded
- ½ cup chopped walnuts
- ¼ cup crumbled feta
Instructions
- Preheat the oven to 400°F.
- Place the butternut squash on a sheet pan. Add 1 tablespoon olive oil, maple syrup, salt and cinnamon and toss. Roast the squash for 20 to 25 minutes, stirring once, until tender.
- In the meantime, mix all dressing ingredients together into a mason jar and shake until well combined.
- Add walnuts to a small skillet and toast until fragrant and lightly golden-brown.
- Massage kale with a drop of olive oil.
- In a salad bowl, add the kale and salad dressing and toss until lightly coated. Sprinkle roasted butternut squash, crumbled feta, and pomegranate seeds over top.
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