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!

squash, kale and quinoa salad in a wooden bowl

Kale Salad with Butternut Squash

As the leaves change and the air turns crisp, it’s the perfect time to embrace the flavors of fall! One of my favorite ways to do that is with a hearty and nourishing Butternut Squash Kale Salad.

This salad combines tender roasted butternut squash with fresh kale, crunchy roasted chickpeas, nutty quinoa, sweet dried cranberries, creamy feta, and pecans, all tossed in a tangy apple cider vinegar vinaigrette. It’s a satisfying meal that’s packed with nutrients and bursting with flavor.

Why You’ll Love This Recipe

  • Perfect for Autumn: This salad captures the essence of fall with its seasonal ingredients, making it a perfect dish to enjoy during the cooler months.
  • Nutrient-Packed: With kale, quinoa, and butternut squash, this salad is full of fiber, vitamins, and minerals that support overall health.
  • Flavorful and Satisfying: The combination of sweet butternut squash, tangy feta, and crunchy pecans creates a satisfying bite in every forkful.
  • 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 for Butternut Squash Salad

ingredients for butternut squash kale salad

  • Butternut Squash: Roasted to perfection, it adds a natural sweetness and creamy texture to the salad.
  • Roasted Chickpeas: Provide a satisfying crunch and a boost of protein.
  • Kale: A hearty green that holds up well in salads and provides a nutritional punch.
  • Quinoa: A protein-rich grain that adds bulk and texture.
  • Dried Cranberries: Add a pop of sweetness that balances the savory elements.
  • Feta Cheese: Creamy and tangy, it pairs beautifully with the sweetness of the squash and cranberries.
  • Pecans: Provide a rich, nutty flavor and a satisfying crunch.
  • Apple Cider Vinegar Vinaigrette: Ties all the ingredients together with a tangy and slightly sweet dressing.

*This is just an ingredient overview. The full recipe with measurements is below in the recipe card.

How to Make Kale and Butternut Squash Salad

Step 1

Mix together the cubed butternut squash, olive oil, thyme, salt and pepper. Spread onto a baking sheet and bake in the oven at 400 degrees F for 25-30 minutes.

  • cubed butternut squash on a baking sheet
  • roasted butternut squash on a baking sheet

Step 2

Toss the chickpeas, olive oil, paprika and salt together. Spread onto a separate baking sheet and bake in the oven for 25-35 minutes at the same time as the butternut squash.

  • spicy roasted chickpeas recipes
  • crispy roasted chickpeas

Step 3

Add all the ingredients to a mixing bowl and toss together with the apple cider vinegar vinaigrette. Season with additional salt and pepper if needed.

  • roasted butternut squash, quinoa, chickpeas, feta, kale, pecans and dried cranberries in a wood bowl
  • a butternut squash and kale salad in a wood serving bowl

How to Store

This salad stores beautifully, making it great for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to store the salad, consider keeping the dressing separate and adding it just before serving to prevent the kale from wilting.

Recipe Variations and Substitutions

  • Butternut Squash Substitutes: You can swap butternut squash for sweet potatoes or acorn squash for a similar flavor and texture.
  • Cheese Options: feel free to try this salad with goat cheese or sliced parmesan cheese instead of feta, or for a dairy-free option leave the cheese out.
  • Add Protein: For an extra protein boost, add grilled chicken, tofu, or even cooked lentils.
  • Nuts: Swap pecans for walnuts, almonds, or pumpkin seeds for a different crunch.

Expert Tips for Making Butternut Squash Salad

  • Roast the Squash Properly: Make sure to cut the butternut squash into uniform pieces so they roast evenly. Don’t overcrowd the pan to ensure they get crispy edges.
  • Fluff The Quinoa Rinse the quinoa well before cooking to remove any bitterness. Once cooked, fluff it with a fork and let it cool before adding it to the salad.
  • Make the Dressing in Advance: Preparing the apple cider vinegar vinaigrette ahead of time allows the flavors to meld together beautifully.
  • Add the Crunch Just Before Serving: If you’re meal prepping, add the roasted chickpeas and pecans just before serving to keep them crunchy.
  • Season Generously: Don’t forget to season the salad with salt and pepper to bring out all the flavors.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! This salad is perfect for meal prep. Just keep the dressing separate until you’re ready to serve.

Can I eat this salad warm?

Yes, this salad can be enjoyed warm or cold. If you prefer a warm salad, you can serve the roasted butternut squash and quinoa while they’re still warm.

Is this salad gluten-free?

Yes, this Butternut Squash Kale Salad is naturally gluten-free as long as all your ingredients, including the quinoa and dressing, are certified gluten-free.

butternut squash and kale salad in a wooden bowl with wood salad spoons

Try These Butternut Squash Recipes Next!

Recipe Video

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
squash, kale and quinoa salad in a wooden bowl

Butternut Squash Kale Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer/Side
  • Method: Roast
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Enjoy this Roasted Butternut Squash Salad for a perfect Autumn lunch, side, or appetizer.

Ingredients

Units Scale

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

  1. 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.
  2. Prepare the vinaigrette: mix together the olive oil, apple cider vinegar, maple syrup, garlic, dijon, salt and pepper. Set aside
  3. 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

If prepping this salad in advance, dress right before serving. 

Store dressing and salad separately for extra freshness. 

Nutrition

  • Serving Size: 1/6th of the recipe
  • Calories: 340
  • Sugar: 9g
  • Fat: 13g
  • Carbohydrates: 42g
  • Fiber: 7.5g
  • Protein: 9.5g