Roasted Butternut Squash and Kale Salad – Cozy, Bright, and Satisfying

This Roasted Butternut Squash and Kale Salad has everything you want in a weeknight dinner or a holiday side: sweet roasted squash, hearty kale, crunchy nuts, and a tangy dressing that ties it all together. It’s warm and comforting without feeling heavy. You can serve it on its own, or add a protein and make it a full meal.

It packs great for lunch and tastes even better the next day. If you’re looking for simple, nourishing food with real flavor, this is it.

Roasted Butternut Squash and Kale Salad - Cozy, Bright, and Satisfying

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 medium butternut squash (about 2–2.5 lb), peeled, seeded, and cubed (3/4-inch pieces)
• 1 large bunch kale (Lacinato or curly), stems removed, leaves chopped
• 3 tablespoons extra-virgin olive oil, divided (plus more as needed)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (optional, for warmth)
• 1/4 teaspoon ground cumin (optional, for depth)
• 1/3 cup chopped pecans or walnuts (toasted)
• 1/4 cup dried cranberries or cherries
• 1/4 small red onion, very thinly sliced (or 2 tablespoons pickled onions)
• 1/3 cup crumbled feta or goat cheese (optional)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice (plus zest of 1/2 lemon, optional)
• 1 tablespoon apple cider vinegar
• 1–2 teaspoons Dijon mustard
• 1–2 teaspoons pure maple syrup (to taste)
• 1 small garlic clove, finely grated or minced
• Pinch of kosher salt and black pepper

Method

 

1. Heat the oven: Preheat to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
2. Prep the squash: Toss cubed squash with 1.5 tablespoons olive oil, 1/2 teaspoon salt, pepper, smoked paprika, and cumin. Spread in a single layer on the sheet pan.
3. Roast until golden: Bake 20–30 minutes, flipping once halfway. You want browned edges and fork-tender centers. Set aside to cool slightly.
4. Toast the nuts: While the squash roasts, toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant. Remove from heat.
5. Make the dressing: In a small bowl or jar, whisk olive oil, lemon juice, vinegar, Dijon, maple, garlic, salt, and pepper until emulsified. Adjust sweetness and acidity to taste.
6. Massage the kale: Place chopped kale in a large bowl. Drizzle with 1–1.5 tablespoons olive oil and a pinch of salt. Massage with clean hands for 30–60 seconds until the leaves darken and soften.
7. Assemble: Add warm squash, toasted nuts, dried cranberries, and red onion to the kale. Drizzle with dressing and toss well. Taste and adjust salt, pepper, and lemon.
8. Finish with cheese: Sprinkle feta or goat cheese on top, if using. Serve warm or at room temperature.

Why This Recipe Works

• Roasting brings out sweetness: High heat caramelizes butternut squash, giving you crisp edges and a tender center.
• Massaged kale is key: A quick rub with olive oil and salt softens kale and removes bitterness, making it more enjoyable to eat.
• Balanced textures: Creamy squash, chewy kale, crunchy nuts, and a pop of dried fruit hit every note.
• Bright, simple dressing: Lemon, Dijon, and maple add acidity, heat, and sweetness without overpowering the greens.
• Flexible and forgiving: Swap ingredients based on what you have—this salad plays well with many flavors.

Ingredients

• 1 medium butternut squash (about 2–2.5 lb), peeled, seeded, and cubed (3/4-inch pieces)
• 1 large bunch kale (Lacinato or curly), stems removed, leaves chopped
• 3 tablespoons extra-virgin olive oil, divided (plus more as needed)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (optional, for warmth)
• 1/4 teaspoon ground cumin (optional, for depth)
• 1/3 cup chopped pecans or walnuts (toasted)
• 1/4 cup dried cranberries or cherries
• 1/4 small red onion, very thinly sliced (or 2 tablespoons pickled onions)
• 1/3 cup crumbled feta or goat cheese (optional)

Lemon Dijon Maple Dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice (plus zest of 1/2 lemon, optional)
• 1 tablespoon apple cider vinegar
• 1–2 teaspoons Dijon mustard
• 1–2 teaspoons pure maple syrup (to taste)
• 1 small garlic clove, finely grated or minced
• Pinch of kosher salt and black pepper

How to Make It

1. Heat the oven: Preheat to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
2. Prep the squash: Toss cubed squash with 1.5 tablespoons olive oil, 1/2 teaspoon salt, pepper, smoked paprika, and cumin.

   Spread in a single layer on the sheet pan.

3. Roast until golden: Bake 20–30 minutes, flipping once halfway. You want browned edges and fork-tender centers. Set aside to cool slightly.
4. Toast the nuts: While the squash roasts, toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant.

   Remove from heat.

5. Make the dressing: In a small bowl or jar, whisk olive oil, lemon juice, vinegar, Dijon, maple, garlic, salt, and pepper until emulsified. Adjust sweetness and acidity to taste.
6. Massage the kale: Place chopped kale in a large bowl. Drizzle with 1–1.5 tablespoons olive oil and a pinch of salt.

   Massage with clean hands for 30–60 seconds until the leaves darken and soften.

7. Assemble: Add warm squash, toasted nuts, dried cranberries, and red onion to the kale. Drizzle with dressing and toss well. Taste and adjust salt, pepper, and lemon.
8. Finish with cheese: Sprinkle feta or goat cheese on top, if using.

   Serve warm or at room temperature.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The kale holds up well and won’t wilt like delicate greens.
• Dressing on the side: If making ahead, keep the dressing separate and toss right before serving for the best texture.
• Reheating: Enjoy cold or let it come to room temperature. For a warm version, reheat the squash briefly and toss back in.
• Nuts and cheese: Store separately if you need maximum crunch.

  Add them just before serving.

Why This is Good for You

• Fiber-rich: Kale and squash offer plenty of fiber to support digestion and keep you satisfied.
• Vitamins and antioxidants: Kale brings vitamins A, C, and K, while butternut squash is rich in beta-carotene for eye and skin health.
• Healthy fats: Olive oil and nuts support heart health and help you absorb fat-soluble vitamins.
• Balanced plate: Carbs from squash, fats from olive oil and nuts, and a bit of protein from nuts and cheese make this salad filling and balanced.

Common Mistakes to Avoid

• Crowding the pan: Overlapping squash steams it instead of roasting it. Use a large pan and spread pieces out.
• Skipping the massage: Unmassaged kale can be tough and bitter. A quick rub transforms the texture.
• Under-seasoning: Kale and squash both need salt and acid.

  Taste and adjust after dressing.

• Overcooking the squash: Go for golden edges, not mush. Check at 20 minutes and roast only until tender.
• Heavy-handed sweetness: Let the squash and cranberries provide most of the sweetness. Keep the dressing balanced.

Alternatives

• Greens: Swap kale for baby kale, spinach (don’t massage), or arugula.

  If using delicate greens, add dressing right before serving.

• Squash swap: Use sweet potatoes, delicata, or acorn squash. Cut into similar-sized pieces for even cooking.
• Nuts and seeds: Try almonds, pistachios, hazelnuts, or pepitas. Toasting makes a big difference.
• Dried fruit: Golden raisins, apricots (chopped), or dates work well.

  If very sweet, reduce maple in the dressing.

• Cheese: Skip it for dairy-free, or use shaved Parmesan, blue cheese, or a plant-based feta.
• Protein boost: Add roasted chicken, crispy chickpeas, lentils, or seared salmon to turn this into a full meal.
• Dressing twists: Swap lemon for orange, maple for honey, or add a teaspoon of tahini for creaminess.

FAQ

Can I roast the squash ahead of time?

Yes. Roast up to 3 days in advance and refrigerate. Rewarm briefly or bring to room temp before tossing with the salad.

Do I have to peel the butternut squash?

For this salad, peeling is best for a soft bite.

If you use delicata squash instead, you can leave the skin on.

How do I make this salad vegan?

Use maple syrup in the dressing and skip the cheese or use a dairy-free alternative. Everything else is naturally plant-based.

What if my kale tastes bitter?

Massage it with olive oil and a pinch of salt for 30–60 seconds. Adding extra lemon juice in the dressing also helps balance any bitterness.

Can I use pre-cut squash?

Absolutely.

It saves time. Just cut large chunks down to 3/4-inch pieces so they roast evenly and caramelize.

What’s the best way to thinly slice red onion?

Use a sharp chef’s knife or a mandoline. If the onion is strong, soak slices in cold water for 10 minutes to mellow the flavor.

Will the salad get soggy?

Kale holds up well to dressing, even overnight.

If using delicate greens, dress right before serving to keep them crisp.

How do I keep nuts crunchy in leftovers?

Store nuts separately and add them just before eating. If already mixed in, toast a fresh handful to top your leftovers.

Wrapping Up

This Roasted Butternut Squash and Kale Salad is simple, bright, and satisfying, with all the textures you crave in one bowl. It works for meal prep, weeknight dinners, and holiday tables.

Keep the base the same, then play with nuts, fruit, and dressing to match your mood. Once you try the massaged kale and caramelized squash combo, you’ll keep coming back to it. It’s the kind of salad that actually feels like a meal—no compromise needed.