Butternut squash and kale salad is savory and satisfying. It's topped with toasted pumpkin seeds, crumbled feta cheese, red onion, and dried cranberries. I love to top it with my favorite lemon tahini dressing and serve as a side or main dish.
This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
I truly believe that warm salads will make even the most stubborn salad skeptic fall in love with salads.
You don't even need to make the entire salad warm, just adding one warm element can really boost the comfort and flavor level. This recipe uses roasted butternut squash (one of my favorite vegetables!) to add texture, nutrients, color, and flavor to what might otherwise be an ordinary looking salad.
Why you'll love this butternut squash and kale salad
- Naturally vegetarian and gluten-free
- Easy to make vegan
- Great for meal prep
- Perfect for holidays
- Loaded with fiber, vitamins A and C, and plant based iron
- Easily customizable
Ingredients
- Butternut squash
- Olive oil
- Garlic powder
- Ground cumin
- Coarse kosher salt and freshly ground black pepper
- Kale
- Feta
- Pepitas
- Red onion
- Dried cranberries
- Lemon tahini dressing
How to make roasted butternut squash salad
- Arrange the squash in a single layer on baking sheet and drizzle with olive oil. Toss to coat completely and season with garlic powder, cumin, and salt and pepper to taste.
- Transfer the squash to the oven and roast for 35 minutes or until soft and beginning to brown, flipping once halfway through. Allow to cool for a few minutes before adding to the rest of the salad.
- Meanwhile, add the pepitas to a small skillet over medium low heat and toast until fragrant and just beginning to brown.
- Add the chopped kale to a large bowl, add a small drizzle of olive oil, and massage with your hands until it is soft and dark.
- When the squash is slightly cooled, prepare the salad by adding the squash, kale, cheese, pepitas, onions, and cranberries to a large bowl and tossing gently to combine. Add half the dressing and gently toss again.
- Serve with additional dressing if desired.
Top tips
How to cut a butternut squash for salad
I use a large, sharp chef's knife (affiliate link) to cut my squash. Start by cutting the squash in half horizontally right above the bulb.
Cut the top off the squash, then stand up the neck on your cutting board and remove the skin by cutting from top to bottom, rotating the squash and repeating until all the skin is removed.
Lay the neck on its side and cut 1 inch slices. Lay the slices down and cut into four equal pieces (or more if your squash is very large). If you want, you can also remove the seeds from the bulb and cut that into pieces as well. I usually find this to be too much work for too little squash, but I also hate to be wasteful, so it's up to you!
Use feta packed in brine
Any crumbled feta will do in this recipe, but my favorite is feta packed in brine. It stays moist and fresh longer than pre-crumbled feta and is generally very affordable.
Massage the kale
If you've ever felt like a kale salad is just a bit too much chewing, maybe you haven't had a massaged kale salad before. Taking a few minutes to rub a drop of oil into the kale leaves helps to soften them, making them easier to chew and digest. It also leaves them a beautiful glossy, dark green color that I find a little more appetizing than a dry kale leaf.
Serve with your favorite dressing
I've included my favorite lemon tahini dressing recipe, but you could use whatever dressing you prefer here such as Italian, balsamic vinaigrette, green goddess, and more.
Make ahead and storage tips
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. If preparing ahead of time, store the dressing and the salad separately, combining just before serving.
Tips for customizing butternut squash kale salad
- Add tofu or canned white beans (rinsed and drained), such as butter beans, cannellini beans, or great northern beans for extra protein
- Swap the feta for crumbled goat cheese or shredded gouda
- Meat eaters can add cooked chicken or salmon
- Swap the dried cranberries for pomegranate seeds
- Instead of the homemade lemon tahini dressing, try a maple vinaigrette, balsamic vinaigrette, or green goddess dressing
- Use sweet potato instead of butternut squash
FAQ
Yes, you can use squash that you purchased pre-cut. You may need to adjust the cooking time if it is a different shape than what is shown here. I would aim for 2-3 cups of pre-cut squash.
Yes, but you can probably skip the step of massaging the kale because baby kale is softer.
More salad recipes
- Spring Roll Salad
- Air Fryer Gnocchi Salad
- Vegan Potluck Barley Salad
- Sun Dried Tomato Pasta Salad
- Roast Pumpkin Salad
- Quinoa Taco Salad
- Cajun Salad
- Pesto Tortellini Salad
- The Best Easy Vegan Salad
- Pizza Salad
- High Protein Vegan Salad with Hummus
- Kale and Sweet Potato Salad
- Strawberry Spinach Salad with Poppy Seed Dressing
- Warm Kale and Quinoa Salad
- Salad Bar Salad
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Butternut Squash and Kale Salad
Ingredients
Butternut squash and kale salad
- 1 medium butternut squash, peeled, seeds removed, and cut into 2 inch slices (see post above)
- 1 tablespoon olive oil, plus an extra drizzle for the kale
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- Coarse kosher salt and freshly ground black pepper
- 1 head kale, stems removed and roughly chopped
- ½ cup crumbled feta cheese
- ⅓ cup pepitas
- ¼ cup thinly sliced red onion
- ¼ cup dried cranberries
Lemon tahini dressing
- ⅓ cup olive oil
- ⅓ cup lemon juice
- 2 tablespoons tahini
- 2 teaspoons pure maple syrup
- 1 clove garlic
- ½ teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400ºF.
- Arrange the squash in a single layer on a large, rimmed baking sheet and drizzle with 1 tablespoon olive oil. Toss to coat completely and season with garlic powder, cumin, and salt and pepper to taste.
- Transfer the squash to the oven and roast for 35 minutes or until soft and beginning to brown, flipping once halfway through. Allow to cool for a few minutes before adding to the rest of the salad.
- Meanwhile, add the pepitas to a small skillet over medium low heat and toast until fragrant and just beginning to brown, shaking the pan frequently, about 5 minutes. Transfer to a plate to prevent burning.
- Add the chopped kale to a large bowl, add a small drizzle of olive oil, and massage with your hands until it is soft and dark, about 3 minutes.
- Prepare the dressing by adding all ingredients to a small mason jar, closing the lid tightly, and shaking until completely smooth and incorporated. You could also use a medium bowl and a whisk to combine everything.
- When the squash is slightly cooled, prepare the salad by adding the squash, kale, cheese, pepitas, onions, and cranberries to a large bowl and tossing gently to combine. Add half the dressing and gently toss again.
- Serve with additional dressing if desired.
Notes
Tips for customizing butternut squash kale salad
- Add tofu or canned white beans (rinsed and drained), such as butter beans, cannellini beans, or great northern beans for extra protein
- Swap the feta for crumbled goat cheese or shredded gouda
- Meat eaters can add cooked chicken or salmon
- Swap the dried cranberries for pomegranate seeds
- Instead of the homemade lemon tahini dressing, try a maple vinaigrette, balsamic vinaigrette, or green goddess dressing
- Use sweet potato instead of butternut squash
Leave a Reply