Roasted Butternut Squash and Kale Salad

Roasted Butternut Squash and Kale Salad is one of those rare dishes that strikes the perfect balance between flavor, nutrition, and comfort.

The sweetness of the caramelized butternut squash pairs beautifully with the hearty texture of kale, while toasted nuts, dried cranberries, and a bright tangy dressing enhance the overall taste with depth and contrast.

This salad isn’t just healthy—it feels warm, elegant, and satisfying enough to be a full meal or a standout side dish for gatherings and holiday dinners.

Why I Love This Recipe

I love this recipe because it transforms simple ingredients into a gourmet experience. The colors are vibrant, the textures are layered, and every bite feels intentional.

It’s also incredibly customizable—you can add grains, cheese, seeds, or proteins to suit your taste. The roasted squash softens into buttery pieces that complement the earthy kale perfectly.

Plus, it stores well and tastes even better the next day—making it great for meal prep or lunch boxes.

Why You Must Try This Dish

This salad is a must-try because:

• It’s nutrient-dense, loaded with antioxidants, vitamins, and fiber.
• The flavor combination is restaurant-worthy yet easy to prepare.
• It works as a main dish, side dish, or holiday platter.
• It’s naturally vegetarian and can be made vegan and gluten-free.

Whether you’re eating healthier, entertaining guests, or simply craving something satisfying and fresh—this recipe delivers.

Prep & Cook Time

Stage	Time
Preparation	15 minutes
Roasting Time	25–30 minutes
Assembly	5 minutes
Total Time	45 minutes

Servings & Nutrition

• Servings: 4
• Calories: ~310 per serving
  (Varies depending on cheese, dressing, and nuts used.)

Course & Cuisine

• Course: Salad / Main / Side
• Cuisine: American / Modern Healthy

Ingredients

For the Salad:

• 3 cups cubed butternut squash (about 1 small squash)
• 4 cups chopped kale, stems removed
• 2 tbsp olive oil (for roasting)
• ¼ cup dried cranberries
• ¼ cup crumbled feta or goat cheese (optional)
• ¼ cup toasted pecans or walnuts
• Salt & pepper to taste

For the Dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup or honey
• Salt & black pepper to taste

Step-by-Step Cooking Method

Step 1: Prepare the Squash

1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, salt, and pepper.
3. Spread evenly on a baking sheet.
4. Roast for 25–30 minutes, or until golden and caramelized.

Step 2: Prepare the Kale

1. Place chopped kale in a large bowl.
2. Drizzle with a little olive oil and massage the leaves for 1–2 minutes until softened.

Step 3: Make the Dressing

1. In a small bowl, whisk together:
   • Olive oil
   • Maple syrup
   • Apple cider vinegar
   • Dijon mustard
   • Salt & pepper
2. Mix until emulsified.

Step 4: Assemble the Salad

1. Add roasted squash to the kale.
2. Add dried cranberries and nuts.
3. Drizzle dressing over everything.
4. Toss gently.
5. Finally, sprinkle crumbled cheese on top.

How to Serve

Serve warm or at room temperature in shallow plates or a wooden salad bowl.
Pairs perfectly with:

• Grilled chicken or salmon
• Soup
• Holiday dinners
• Fresh crusty bread

Special Equipment Needed

• Baking sheet
• Mixing bowls
• Whisk
• Sharp knife

Recipe Tips

• Massage the kale—this step improves taste and texture.
• Spread squash evenly while roasting for crisp edges.
• Add cheese right before serving to prevent soaking.

Variations

Type	Substitution
Vegan	Replace cheese with vegan feta or skip entirely
Protein Boost	Add chickpeas, grilled chicken, tofu, or quinoa
Extra Crunch	Add pumpkin seeds, almonds, or sunflower seeds
Extra Sweet	Add sliced apples, pears, or roasted beets

Storage & Freezing

• Refrigeration: 3–4 days in an airtight container.
• Freezing: Not recommended once assembled.
  However, roasted squash can be frozen for up to 2 months before assembly.

FAQ

Q: Can I use spinach instead of kale?
Yes, but skip massaging it—spinach is tender enough.

Q: Can I meal prep this recipe?
Absolutely. Just store dressing separately until ready to eat.

Q: Can I roast the squash ahead?
Yes! Roast squash up to 48 hours ahead.

Conclusion

Roasted Butternut Squash and Kale Salad is a wholesome, flavorful, and stunning dish that proves healthy food can be indulgent and satisfying. Whether you serve it for yourself or a crowd, it brings comfort, color, and nutrition to the table.