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Kale and Roasted Butternut Squash Salad Recipe

Kale and Roasted Butternut Squash Salad

iamwinfred
This Kale and Roasted Butternut Squash Salad is the kind of dish that makes cold weather cooking feel worth it. Sweet caramelized squash, tender massaged kale, tangy dried cranberries, and a warm balsamic dressing come together in one bowl that works as a side dish, a light lunch, or the star of a holiday table. Toasted pecans, crumbled feta, and a maple balsamic vinaigrette tie everything together with a balance of sweet, tangy, and savory flavors.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 280 kcal

Equipment

  • Rimmed baking sheet For roasting the squash
  • Sharp chef's knife For peeling and cubing the squash
  • Large mixing bowl For massaging the kale
  • Small mixing bowl or jar For whisking the dressing
  • Cutting board
  • Measuring cups and spoons
  • Small dry skillet For toasting the pecans
  • Vegetable peeler For peeling the butternut squash
  • Spatula For flipping the squash halfway through roasting
  • Tongs For tossing the salad

Ingredients
  

  • 1 medium butternut squash peeled and cut into 3/4 inch cubes (about 4 cups)
  • 2 tablespoons olive oil divided
  • salt and black pepper to taste
  • 1 large bunch curly kale stems removed and leaves torn into bite sized pieces (about 8 cups)
  • 1/2 cup dried cranberries
  • 1/2 cup pecans roughly chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion thinly sliced
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic minced
  • 1/3 cup extra virgin olive oil for the dressing

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds.
  • Cut the squash into roughly 3/4 inch cubes, keeping pieces similar in size for even roasting. Spread in a single layer on the prepared baking sheet without overlapping.
  • Drizzle with 1 tablespoon olive oil and sprinkle generously with salt and pepper, tossing with hands to coat every piece. Roast for 22 to 25 minutes, flipping halfway through, until edges are golden brown and a fork slides in easily.
  • Remove from oven and set aside to cool slightly while preparing the rest of the salad.
  • Remove tough stems from the kale by holding the bottom of the stem and pulling the leafy part off. Tear or chop the leaves into bite sized pieces and add to a large mixing bowl.
  • Drizzle kale with remaining 1 tablespoon olive oil and a small pinch of salt. Using clean hands, massage firmly for 1 to 2 minutes, squeezing and rubbing until leaves darken slightly and feel noticeably softer. Set aside.
  • Add chopped pecans to a small, dry skillet over medium low heat. Toast for 3 to 5 minutes, stirring or shaking frequently, until fragrant and slightly darker in color.
  • Watch closely toward the end since nuts can burn quickly. Transfer toasted pecans to a plate to cool completely before adding to the salad.
  • In a small bowl or jar, combine balsamic vinegar, maple syrup, Dijon mustard, and minced garlic. Whisk until smooth and well combined.
  • While whisking continuously, slowly drizzle in 1/3 cup extra virgin olive oil until dressing is emulsified and slightly thickened. Taste and adjust with salt, pepper, or maple syrup as desired.
  • Add roasted butternut squash to the bowl with massaged kale. Scatter dried cranberries, toasted pecans, crumbled feta, and sliced red onion over the top.
  • Drizzle about three quarters of the balsamic vinaigrette over the salad. Toss gently but thoroughly with tongs or clean hands, making sure dressing coats the kale and squash evenly.
  • Taste and add remaining dressing if desired. Transfer to a serving bowl or platter and serve right away, or chill for later.

Notes

  • Don't skip massaging the kale, as it transforms tough, bitter leaves into tender, salad-ready greens.
  • Give the squash room on the baking sheet so it roasts and caramelizes instead of steaming.
  • Let the roasted squash cool slightly before adding it to the kale so it doesn't wilt everything too much.
  • Make the dressing ahead of time and store it in the fridge for up to a week.
  • Toast your nuts just before serving for the best crunch and flavor.
  • Swap the feta for goat cheese for a creamier, tangier bite.
  • Use walnuts or pumpkin seeds instead of pecans for a different crunch.
  • Add cooked quinoa or farro to turn this into a heartier grain salad.
  • Swap dried cranberries for pomegranate arils for a brighter, juicier pop.
  • Make it vegan by skipping the feta or using a plant-based cheese alternative.
  • Stir in roasted chickpeas for extra protein and crunch.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • If meal prepping, keep the dressing separate and toss it in right before eating for the freshest texture.
  • The squash and kale can be prepped a day ahead and stored separately in the fridge.
  • This salad is best served cold or at room temperature and does not need to be reheated.
  • Freezing is not recommended, since kale and roasted squash both change texture significantly once thawed.
  • Air fry the cubed squash at 400 degrees Fahrenheit for about 12 to 15 minutes, shaking the basket halfway through, as an alternative to oven roasting.

Nutrition

Serving: 1ServingCalories: 280kcalCarbohydrates: 26gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 11mgSodium: 210mgPotassium: 520mgFiber: 6gSugar: 11gVitamin A: 180IUVitamin C: 80mgCalcium: 12mgIron: 10mg
Keyword fall salad recipe, kale and roasted butternut squash salad, maple balsamic vinaigrette, roasted butternut squash salad, winter kale salad
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