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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.