This winter salad gets lots of flavor from kale, roasted butternut squash, fresh fruit, and Boursin cheese. Top it off with a zippy homemade shallot vinaigrette for a delicious main dish salad!
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We’ve reached that time of year where we tend to crave more wholesome meals. Adding one main dish salad to your meal plan each week is a great way to ease into eating more fruits and veggies.
Why this is the best kale butternut squash salad
My winter salad is made with just a few simple ingredients. I especially love the fresh burst of flavor from the juicy oranges and garlicky cheese.
Even if I’m trying to eat healthier, I still like to feel emotionally and physically satisfied by my meal. That can be difficult sometimes with a main dish salad, but I find if you add a variety of flavors and textures it really makes things more interesting.
This salad is also great as a side salad for holidays or weeknight meals, and makes a great lunch as long as you pack the dressing separate from the salad itself.
Winter salad ingredients
- Butternut squash
- Kale
- Red onion
- Pomegranate seeds
- Pecans
- Cara Cara oranges
- Boursin cheese
- Olive oil
- Salt & pepper
How to make winter salad with butternut squash
- Arrange squash in a single layer on a rimmed baking sheet. Drizzle lightly with olive oil, then use your hands to rub it around to make sure it’s coated on both sides. Sprinkle with salt and pepper to taste.
- Roast the squash for 30-40 minutes at 425ºF, flipping every 10-15 minutes, until tender and lightly browned.
- In a large bowl, gently toss kale, onion, pomegranate seeds, pecans, and oranges until combined.
- Serve the salad topped with the roasted squash, crumbled Boursin, and shallot vinaigrette.
Shallot vinaigrette ingredients
- Olive oil
- White wine vinegar
- Shallot
- Maple syrup
- Dijon mustard
- Salt & pepper
- Crushed red pepper flakes (optional)
How to make shallot vinaigrette
- Combine all ingredients in a small mason jar and shake to combine. If you don’t have a jar, stir everything together well in a small bowl.
Top tips and questions
How to peel and cut a butternut squash
- Cut the top with the stem off, then cut the neck off just above the bulb.
- Stand the neck upright and slice downward with a sharp chef’s knife to remove the skin.
- Once the neck is peeled, lay it on its side and slice into rounds about ½ inch thick.
- Slice each round into 4 or more equal pieces.
- If you want to use the bulb, cut it in half and remove the seeds.
- Cut into slices ½ inch thick, then cut off the skin.
- Cut the remaining squash into pieces similar in size to those from the neck.
How to section an orange
Sectioning an orange (sometimes described as supreming an orange) removes the fruit from the membrane so it can be served in segments. It’s pretty easy to do once you know how. I recommend following this tutorial on how to section an orange.
How to seed a pomegranate
I love a good kale pomegranate salad. It has a nice balance between bitter and sweet.
Removing pomegranate seeds can be a little tricky and messy if you don’t know what you’re doing. Once you get the hang of it, things get a lot easier.
There are several ways to remove pomegranate seeds. I like to cut an “X” in the top of the pomegranate, pry it open, and use my fingers to brush out the seeds. You could also try this method for whacking pomegranate seeds out.
What is Boursin?
Boursin is a brand of Gournay cheese. It is soft and creamy, kind of like cream cheese. It comes in a variety of flavors, and I find it to be a great alternative to goat cheese and feta, which are not always vegetarian. It is sold in my grocery store near the cream cheese.
I chose to use the garlic & fine herbs flavor, but I think all their flavors would work exceptionally well in this recipe.
Can I make this winter salad vegan and gluten-free?
To make this vegan, simply leave off the cheese or swap it with dairy-free Boursin, which may be available in some locations. This salad is already naturally gluten-free!
Tips for customizing
- Swap the boursin for goat cheese or feta
- Swap the butternut squash for another type of squash or roasted beets (cooking times may vary)
- Change the kale out for arugula, spring mix, or your other favorite leafy green
- Add a grain such as cooked quinoa or farro
- Skip the dressing and use your favorite store bought vinaigrette
- Use canned mandarin oranges in place of the cara cara orange
- Add thinly sliced pears or apples
More salad recipes
- Vegetarian Autumn Grain Bowl
- Panzanella Salad
- Rainbow Quinoa Salad
- Southwest Salad
- Greek Orzo Salad
- Mediterranean Couscous Salad
- BBQ Chickpea Salad
- Warm Kale Salad
- Israeli Couscous Salad
- Vegan Quinoa Salad with Balsamic Tofu
- Summer Salad with Fruit
- High Protein Vegan Salad with Hummus
- Healthy Green Salad with Sriracha Peanut Dressing
- Vegan Potluck Barley Salad
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Winter Salad with Butternut Squash
Ingredients
Winter Salad with Butternut Squash
- 1 butternut squash, seeded, peeled and cut into large chunks about ½ inch thick
- Olive oil, for drizzling on the squash
- Coarse kosher salt & freshly ground black pepper, to taste
- 6 cups baby kale
- ½ red onion, thinly sliced
- ½ cup pomegranate seeds
- ½ cup roughly chopped pecans
- 2 Cara Cara oranges, sectioned
- 3 ounces Boursin cheese with garlic & fine herbs
Shallot Vinaigrette
- ½ cup olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons minced shallots
- 2 teaspoons maple syrup
- 2 teaspoons dijon mustard
- Coarse kosher salt & freshly ground black pepper
- Red pepper flakes, optional
Instructions
Winter Salad with Butternut Squash
- Preheat the oven to 425ºF.
- Arrange squash in a single layer on a rimmed baking sheet. Drizzle lightly with olive oil, then use your hands to rub it around to make sure it’s coated on both sides. Sprinkle with salt and pepper to taste.
- Roast the squash for 30-40 minutes, flipping every 10-15 minutes, until tender and lightly browned.
- Meanwhile, in a large bowl, gently toss kale, onion, pomegranate seeds, pecans, and oranges until combined.
- Serve the salad divided between two plates and topped with the roasted squash, crumbled Boursin, and shallot vinaigrette.
Shallot Vinaigrette
- Combine all ingredients in a small mason jar and shake to combine. If you don’t have a jar, stir everything together well in a small bowl.
- Serve drizzled over salad as desired.
- You will likely have some dressing leftover, which you can use on other salads throughout the week.
Notes
Nutrition information is an estimate, and will vary based on how much of the dressing you use.
Tips for customizing
- Swap the boursin for goat cheese or feta
- Swap the butternut squash for another type of squash or roasted beets (cooking times may vary)
- Change the kale out for arugula, spring mix, or your other favorite leafy green
- Add a grain such as cooked quinoa or farro
- Skip the dressing and use your favorite store bought vinaigrette
- Use canned mandarin oranges in place of the cara cara orange
- Add thinly sliced pears or apples
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