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This Roasted Butternut Squash Kale Salad is the perfect Autumn salad that can be meal-prepped or made in advance. This salad can also be enjoyed cold or warm and is packed with nourishing ingredients! If you love kale try this Kale White Bean Salad Next!
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When it comes to fall salads, this Roasted Butternut Squash Kale Salad is one of my go-to recipes along with my sweet potato kale salad and roasted veggie quinoa salad. It’s made with wholesome ingredients like roasted butternut squash, kale, quinoa, and roasted chickpeas, then finished with feta, pecans, and dried cranberries for the perfect mix of sweet, savoury, and crunchy.
When I shared this salad on the Choosing Chia Instagram, it went viral with over 1,800 people asked for the recipe to make it for their fall meal prep, dinners and holiday gatherings. It’s a community favourite for a reason!
Recipe Highlights
- Perfect for Autumn: This salad is packed with butternut squash making it perfect for Autumn. Also try this Apple Cranberry Quinoa Salad for another Autumn-Favourite!
- Nutrient-Packed: With kale, quinoa, and butternut squash, this salad is full of fibre, vitamins, and minerals that support overall health.
- Great for Meal Prep: This salad stores well, making it an excellent option for meal prepping. You can enjoy it throughout the week without compromising on taste or texture.
Key Ingredients
*This is just an ingredient overview. The full recipe with measurements is below in the recipe card.
- Butternut Squash: You can use fresh butternut squash that you’ll cut into cubes, or to save time you can use pre-cut packaged butternut squash.
- Chickpeas: Crispy roasted chickpeas give this salad some crunch and added protein and fibre.
- Kale: You’ll often see two types of kale at the grocery store: curly kale and lacinato kale. Both variations work well in this recipe.
How to Make Butternut Squash Kale Salad
Step 1: Mix together the cubed butternut squash, olive oil, thyme, salt and pepper and spread onto a baking sheet.
Step 2: Bake in the oven at 400 degrees F for 25-30 minutes.
Step 3: Toss the chickpeas, olive oil, paprika and salt together. Spread onto a separate baking sheet.
Step 4: Bake in the oven for 25-35 minutes at the same time as the butternut squash.
Step 5: Add all the ingredients to a mixing bow.
Step 6: Toss together with the apple cider vinegar vinaigrette and serve.
Recipe Variations And Substitutions
- Switch the squash: Swap butternut squash for sweet potato or acorn squash like I use in this Roasted Acorn Squash Soup for a similar caramelized flavour.
- Try a different cheese: Feta adds tang, but goat cheese or shaved Parmesan work well too.
- Add extra protein: Top it with crispy air fryer tofu, lentils, or grilled chicken to make it a complete meal.
- Swap the nuts: Try walnuts, almonds, or pumpkin seeds.
- Make it dairy-free: Omit the cheese or use a dairy-free alternative.
How To Store
Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, keep the dressing separate and toss before serving so the kale stays crisp.
Jess’s Tips
- Roast for caramelization: Don’t overcrowd the baking sheet. Spacing out the squash allows it to roast instead of steam and gives it great flavour.
- Rinse your quinoa: This removes bitterness and gives the salad a lighter texture. Any leftover quinoa works great in a batch of Quinoa Fried Rice.
- Add dressing gradually: Start with half and add more as needed to avoid overdressing.
- Add chickpeas right before serving: Add roasted chickpeas and nuts right before serving so they stay crisp.
- Serve it warm or cold: It’s delicious either way! Try it warm for dinner or chilled for a make-ahead lunch.
Frequently Asked Questions
Absolutely! This salad is perfect for meal prep. Just keep the dressing separate until you’re ready to serve.
Yes, just roast it directly from frozen. It may need a few extra minutes in the oven to caramelize.
Try These Squash Recipes Next!
Soups & Stews
Butternut Squash Apple Soup
Main Dishes
Roasted Butternut Squash Risotto
Main Dishes
Butternut Squash Curry
If you tried this Butternut Squash Kale Salad or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!
Butternut Squash Kale Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Appetizer/Side
- Method: Roast
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy this Roasted Butternut Squash Salad for a perfect Autumn lunch, side, or appetizer.
Ingredients
Roasted Butternut Squash
- 4 cups butternut squash, peeled and cut into cubes
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
Roasted Chickpeas
- 1 can chickpeas (14oz)
- 1 tbsp olive oil
- 1/2 tsp paprika
Salad
- 2 cups cooked quinoa
- 4 cups chopped kale
- 1/4 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
Apple Cider Vinegar Vinaigrette
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp minced garlic
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Roast the squash and chickpeas: preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper. Toss the squash, olive oil, thyme, salt and pepper together and spread onto one baking sheet. Toss the chickpeas, olive oil, paprika and salt together and spread onto the second baking sheet. Bake for 25-35 minutes until the squash is tender and chickpeas are crispy.
- Prepare the vinaigrette: mix together the olive oil, apple cider vinegar, maple syrup, garlic, dijon, salt and pepper. Set aside
- Prepare the salad: mix together the roasted squash, roasted chickpeas, quinoa, kale, feta, dried cranberries and pecans. Top with the vinaigrette and toss together. (I recommend starting with half the vinaigrette and adding more if you desire.)
Notes
- Don’t overcrowd the pan so the squash roasts and caramelizes instead of steaming.
- Add dressing gradually and toss to taste.
- Add roasted chickpeas and dressing just before serving to keep them crisp.
- Enjoy warm or chilled.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 340
- Sugar: 9g
- Fat: 13g
- Carbohydrates: 42g
- Fiber: 7.5g
- Protein: 9.5g
I’ve made this salad multiple times and it is always so delicious. The leftovers are even good. It’s a go to fall salad.
So glad you love the recipe!