A Perfect Fall Butternut Squash Kale Salad Recipe
This butternut squash kale salad is absolutely perfect for those crisp autumn days when you’re craving something both hearty and healthy.
The combination of warm, roasted butternut squash chunks and crispy kale leaves creates an incredible contrast of textures that’ll make your taste buds dance.
I’ve been tweaking this recipe for years, and trust me, it’s become a staple at my dinner table, especially during the fall months.
The sweet, caramelized butternut squash pairs beautifully with the slightly bitter kale, while toasted pecans add that necessary crunch we all love in a good salad.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Butternut squash, cubed | 4 cups |
| Fresh kale, torn into pieces | 6 cups |
| Pecans, roughly chopped | 1 cup |
| Dried cranberries | 1/2 cup |
| Goat cheese, crumbled | 4 ounces |
| Olive oil | 3 tablespoons |
| Maple syrup | 2 tablespoons |
| Apple cider vinegar | 2 tablespoons |
| Dijon mustard | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Step-by-Step Instructions
Preparing the Butternut Squash
First, preheat your oven to 400°F (200°C).
Peel your butternut squash and cut it into 1-inch cubes.
Don’t worry if they’re not perfect – rustic is good!
Toss the cubes with 1 tablespoon of olive oil, salt, and pepper.
Spread them evenly on a baking sheet lined with parchment paper.
Roast for 25-30 minutes, flipping halfway through, until the squash is tender and slightly caramelized.
Let it cool for about 10 minutes before adding to the salad.
Preparing the Kale
While the squash is roasting, wash your kale thoroughly and remove the tough stems.
Tear the leaves into bite-sized pieces.
Here’s my favorite trick: massage the kale with a little olive oil and a pinch of salt for about 2-3 minutes.
This helps break down the tough fibers and makes the kale much more enjoyable to eat.
Trust me, this step makes a huge difference in your butternut squash kale salad!
Making the Dressing
In a small bowl, whisk together 2 tablespoons olive oil, maple syrup, apple cider vinegar, and Dijon mustard.
Add a pinch of salt and pepper to taste.
This dressing perfectly complements the butternut squash kale salad with its sweet and tangy flavor profile.
Toasting the Pecans
Heat a small, dry skillet over medium heat.
Add the chopped pecans and toast them for 3-5 minutes, stirring frequently.
Watch them carefully – they can burn quickly!
Remove from heat when they’re golden brown and fragrant.
Let them cool before adding to the salad.
Assembling the Salad
In a large bowl, combine the massaged kale and cooled butternut squash.
Pour the dressing over the mixture and toss gently to coat everything evenly.
Add the toasted pecans and dried cranberries.
Sprinkle crumbled goat cheese on top.
Give everything one final, gentle toss.
Tips for the Perfect Butternut Squash Kale Salad
Make sure your butternut squash pieces are relatively uniform in size for even cooking.
Don’t skip massaging the kale – it’s crucial for the best texture.
You can prepare the butternut squash a day ahead and store it in the refrigerator.
The dressed salad holds up well for a few hours, making it perfect for holiday gatherings.
Feel free to substitute pecans with walnuts or almonds if you prefer.
For a vegan version, simply omit the goat cheese or replace it with your favorite plant-based alternative.
Storing and Making Ahead
This butternut squash kale salad can be stored in an airtight container in the refrigerator for up to 2 days.
If you’re making it ahead, keep the dressing separate until ready to serve.
The roasted butternut squash can be prepared up to 3 days in advance.
Store the toasted pecans in an airtight container at room temperature.
Final Thoughts
This butternut squash kale salad is more than just a salad – it’s a celebration of fall flavors that comes together beautifully.
The combination of warm, sweet butternut squash, hearty kale, crunchy pecans, and tangy goat cheese creates a balanced dish that’s both nutritious and satisfying.
Whether you’re serving it at a holiday gathering or enjoying it for a wholesome lunch, this salad is sure to become one of your favorite fall recipes.
The best part? It’s completely customizable to your taste preferences while maintaining its core delicious elements.
Give it a try, and I’m sure you’ll love it as much as my family does!
