Name: Butternut Squash Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups butternut squash, peeled and cubed; 1 tablespoon olive oil; Salt and pepper, to taste; 6 cups kale, stems removed and chopped; 1 tablespoon olive oil (for massaging kale); 1/4 teaspoon salt; 1/4 cup pumpkin seeds or pecans; 1/4 cup feta or goat cheese (optional); For the Dressing:; 3 tablespoons olive oil; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; 1 tablespoon maple syrup; Salt and pepper, to taste

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This Butternut Squash Kale Salad is one of those magical recipes that somehow checks every box—it’s warm, hearty, colorful, and just so satisfying. The roasted butternut squash brings that soft, caramelized sweetness, the kale adds that earthy bite, and everything gets tied together with a tangy, slightly sweet dressing that makes the whole thing feel like a hug in salad form.

Why You’ll Love This Recipe

It’s the kind of salad that actually fills you up (without making you feel heavy). It’s nutrient-packed, which is always a bonus, but it also tastes really good—like something you’d order at a fancy little café on a crisp fall afternoon. Plus, it’s surprisingly easy to throw together with a few wholesome ingredients.

Ingredients

You don’t need a long grocery list for this one, just a handful of fall staples and a few pantry favorites. Here’s a peek at what’s inside:

Butternut squash, peeled and cubed
Chopped kale, stems removed
Olive oil and maple syrup
Dijon mustard
Apple cider vinegar
Pumpkin seeds or pecans for a little crunch
Feta or goat cheese (optional but lovely)

You’ll find the full list of ingredients and exact measurements in the recipe card below.

Roast the Butternut Squash

Start by tossing your squash cubes with olive oil, a little salt, and pepper. Roast them on a baking sheet at 400°F for about 25–30 minutes until they’re golden and tender with some caramelized edges.

Massage the Kale

While the squash roasts, prep your kale. Give it a little TLC by massaging it with a drizzle of olive oil and a pinch of salt for a couple of minutes until it softens. This step makes all the difference in texture and taste.

Whisk the Dressing

In a small bowl or jar, mix together olive oil, apple cider vinegar, Dijon mustard, and maple syrup. It’s a simple dressing, but it brings everything to life with its tangy-sweet balance.

Toss It All Together

Once the squash is done and slightly cooled, toss it into your bowl with the massaged kale. Add your nuts or seeds, crumble in the cheese if you’re using it, and drizzle that lovely dressing over everything. Give it a gentle toss until well combined.

Expert Tips and Tricks

If you’re short on time, you can buy pre-cut butternut squash (total time-saver). And if kale isn’t your thing, baby spinach or arugula work beautifully here too—just skip the massaging. Also, don’t skip the step where you let the squash cool slightly before tossing it with the greens, or you’ll end up with wilty salad.

Recipe Variations and Possible Substitutions

Swap out the butternut squash for roasted sweet potato or delicata squash
Add cooked quinoa or farro to make it more of a meal
Try dried cranberries or pomegranate seeds for a little sweetness
Use tahini or Greek yogurt in the dressing for a creamy twist
Sub in sunflower seeds if you’re nut-free

Serving and Pairing Suggestions

This salad makes a lovely lunch on its own, or you can serve it alongside roasted chicken, grilled salmon, or a warm bowl of soup. It’s also perfect for fall potlucks or holiday tables—it holds up well and adds beautiful color to any spread.

Storage and Reheating Tips

Store any leftovers in an airtight container in the fridge for up to 3 days. The kale holds up better than most greens, so it won’t go soggy right away. If you’ve added nuts or seeds, they might lose a little crunch, but it’ll still be delicious. You can reheat the squash slightly before tossing with the salad if you prefer it warm.

FAQs

Can I use frozen butternut squash?
You can, but the texture may be a little softer. Roasting from fresh gives you the best caramelization.

Is this salad vegan?
It can be! Just skip the cheese or use a vegan alternative.

What’s the best way to peel a butternut squash?
Use a sharp vegetable peeler and trim off the ends first. Then slice it in half, scoop out the seeds, and cube it up.

Can I make this ahead of time?
Yes—roast the squash and make the dressing ahead, then assemble when ready to serve. Just wait to dress the salad until the last minute for best texture.

Conclusion

This Butternut Squash Kale Salad is one of those recipes you’ll end up making again and again—whether you’re trying to eat a little cleaner or just want something comforting without being too heavy. It’s easy, versatile, and it tastes like fall in a bowl. Let me know if you try it—I’d love to hear what twists you add!

Butternut Squash Kale Salad

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A warm, hearty, and colorful salad featuring roasted butternut squash, massaged kale, and a tangy maple-Dijon dressing. Perfect for fall gatherings or a nourishing weekday meal.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6–8 servings 1x
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegetarian

Instructions

Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
Massage the Kale: While the squash is roasting, place chopped kale in a large bowl. Add 1 tablespoon olive oil and 1/4 teaspoon salt. Massage the kale with your hands for 2–3 minutes until it softens.
Prepare the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
Assemble the Salad: Once the squash has slightly cooled, add it to the bowl with the massaged kale. Sprinkle in pumpkin seeds or pecans and crumbled feta or goat cheese if using. Drizzle the dressing over the salad and toss gently to combine.