If you’re looking for a salad that’s both hearty and refreshing, this Butternut Squash Kale Salad is everything you need! It’s packed with roasted squash, fresh kale, crunchy nuts, and a tangy dressing that ties it all together. It’s one of those dishes that feels wholesome and energizing, yet still incredibly satisfying. Whether you’re serving it as a main course or as a side dish, this salad will surely steal the show!
Why You’ll Love This Recipe?
This Butternut Squash Kale Salad is a delightful combination of textures and flavors. The roasted butternut squash adds a subtle sweetness, while the kale brings an earthy, robust flavor. Throw in some crunchy nuts (I love using pecans or walnuts) and a sprinkle of tangy feta cheese, and you’ve got a salad that’s both filling and delicious. The best part? It’s incredibly versatile, easy to make, and perfect for any season—whether it’s fall or summer, this salad works year-round. Plus, it’s packed with vitamins and antioxidants, making it as nourishing as it is tasty.
The full list of ingredients is coming up, but here’s a sneak peek: butternut squash, kale, nuts, feta, and a zesty dressing. Trust me, you’ll be hooked from the first bite!
Ingredients (Full list of ingredients below)
- Butternut squash
- Kale
- Pecans or walnuts
- Feta cheese (optional)
- Olive oil
- Maple syrup
- Lemon juice
- Apple cider vinegar
- Dijon mustard
- Salt & pepper
Directions
Step 1: Roast the Butternut Squash
Start by peeling and cubing your butternut squash. The smaller the cubes, the quicker they’ll cook! Preheat your oven to 400°F (200°C), and spread the cubed squash on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25-30 minutes, turning halfway through, until the squash is tender and slightly caramelized. The natural sweetness of the squash will really shine in the salad, so make sure to get those edges nice and crispy!
Step 2: Prep the Kale
While the squash is roasting, prep your kale. Remove the stems and tear the leaves into bite-sized pieces. Kale can be a bit tough, so to soften it up, use your hands to massage the leaves with a drizzle of olive oil and a pinch of salt. Massage it for about 1-2 minutes until the kale becomes tender and vibrant. This step is essential for making the kale more enjoyable to eat!
Step 3: Toast the Nuts
In a small pan, toast your pecans or walnuts over medium heat for about 3-5 minutes, just until they become fragrant and slightly golden. Be sure to stir them occasionally to prevent burning. These toasted nuts will add a lovely crunch and a rich flavor to your salad.
Step 4: Make the Dressing
To make the dressing, whisk together olive oil, maple syrup, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper. The balance of sweetness from the maple syrup and tanginess from the vinegar and mustard is what makes this dressing so irresistible. Give it a taste and adjust the seasoning if necessary!
Step 5: Assemble the Salad
Once the butternut squash is roasted and slightly cooled, toss it together with the massaged kale in a large bowl. Add the toasted nuts and crumble some feta cheese over the top if you’re using it. Drizzle the dressing over everything and give it a good toss to coat all the ingredients evenly.
Expert Tips and Tricks
- Massaging the kale: Don’t skip the step of massaging the kale! It helps break down the fibrous texture and makes it more tender, making your salad much more enjoyable.
- Roasting squash: For a quicker alternative, you can cube and microwave the butternut squash for about 5-7 minutes, though roasting brings out more flavor and texture.
- Make it ahead: If you’re prepping this salad in advance, store the dressing separately and toss it with the ingredients right before serving to keep the kale fresh and crisp.
Recipe Variations and Possible Substitutions
- Swap the nuts: If you’re not a fan of pecans or walnuts, try using almonds, cashews, or even sunflower seeds for crunch. You could also add dried cranberries or raisins for a touch of sweetness.
- Add protein: To make this salad more filling, you can add some grilled chicken, tofu, or even chickpeas for a plant-based protein option.
- Cheese alternatives: If you’re not into feta, goat cheese or parmesan would be great substitutes. For a vegan version, skip the cheese entirely or use a plant-based cheese.
- Add grains: For an even heartier salad, consider adding some cooked quinoa, farro, or couscous to the mix. It makes for a great meal prep option!
Serving and Pairing Suggestions
This Butternut Squash Kale Salad is perfect on its own as a light lunch or dinner, but it also pairs beautifully with a variety of dishes. Serve it alongside roasted chicken, grilled salmon, or a warm grain bowl for a complete meal. For an extra layer of flavor, you can even top it with a dollop of hummus or a drizzle of tahini sauce. It’s great as a side dish at Thanksgiving, potlucks, or casual dinner parties too!
Storage and Reheating Tips
This salad is best enjoyed fresh, especially with the roasted butternut squash. However, if you have leftovers, you can store the salad components separately. Keep the kale, squash, and nuts in an airtight container in the fridge for up to 2-3 days. Store the dressing separately to prevent it from wilting the kale. When you’re ready to eat, just toss everything together with the dressing and enjoy!
4 FAQs
- Can I use other types of squash?
Yes! If you can’t find butternut squash, you can use acorn squash, delicata squash, or pumpkin. Just be sure to adjust the roasting time depending on the variety you choose. - Is this salad gluten-free?
Absolutely! This Butternut Squash Kale Salad is naturally gluten-free and can be enjoyed by anyone with gluten sensitivities. - Can I make this salad ahead of time?
Yes, you can prepare the components in advance. Roast the squash and massage the kale a day ahead, and then toss everything together when you’re ready to serve. Just keep the dressing separate until serving to maintain the freshness. - How do I make this salad vegan?
To make this salad vegan, simply skip the feta cheese or use a plant-based version. You can also add some extra nuts or seeds for protein if you like!
Conclusion
This Butternut Squash Kale Salad is one of those dishes that you’ll want to make over and over again. It’s flavorful, colorful, and packed with nutrients, making it the perfect addition to any meal. Whether you’re in the mood for a healthy lunch or looking to impress guests at a dinner party, this salad is guaranteed to be a hit. So go ahead, toss it together, and enjoy all the deliciousness in every bite!
Print
Butternut Squash Kale Salad: A Vibrant, Nutritious Bowl of Goodness
- Prep Time: 15 minutes
- Cook Time: 30 minutes (for roasting the squash)
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad, Main Course, Side Dish
- Method: Roasting, Massaging, Tossing
- Cuisine: American, Healthy, Vegetarian
- Diet: Gluten Free
Description
This Butternut Squash Kale Salad is a hearty yet refreshing dish, packed with roasted squash, fresh kale, crunchy nuts, and a tangy dressing. Perfect for any season, it’s as nourishing as it is delicious!
Ingredients
- 1 medium butternut squash
- 4 cups kale, chopped
- 1/2 cup pecans or walnuts, toasted
- 1/4 cup feta cheese (optional)
- 2 tbsp olive oil (for roasting and massaging kale)
- 2 tbsp maple syrup
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt & pepper, to taste
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Peel and cube the butternut squash. Drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes, turning halfway, until tender and caramelized.
- Prep the Kale: Remove stems and tear leaves into bite-sized pieces. Massage with olive oil and salt for 1-2 minutes until tender and vibrant.
- Toast the Nuts: Toast the pecans or walnuts in a small pan over medium heat for 3-5 minutes, stirring occasionally, until fragrant and golden.
- Make the Dressing: Whisk together olive oil, maple syrup, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper.
- Assemble the Salad: Toss the roasted squash, massaged kale, and toasted nuts together in a large bowl. Drizzle with dressing and top with crumbled feta (optional).
Notes
- Massaging the kale softens its tough texture, making it more enjoyable.
- You can microwave the squash as a quicker alternative but roasting brings out better flavor.
- For meal prep, store the components separately and mix them just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 10g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg