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If there’s one dish that checks every box for flavor, comfort, and nourishment, it’s this Chickpea Kale and Butternut Squash Salad. It’s warm and hearty, but still fresh and vibrant—a seasonal salad that feels just right whether you’re serving it on a crisp fall afternoon or prepping ahead for weekday lunches.
This Chickpea Kale and Butternut Squash Salad isn’t your typical leafy green bowl. Instead, it’s a beautiful balance of textures and flavors: roasted butternut squash brings that naturally sweet caramelized depth, chickpeas add protein and heartiness, and kale holds everything together with its sturdy crunch. A light tangy vinaigrette ties it all together with just enough zip to keep your tastebuds interested.
Why You’ll Love This Chickpea Kale and Butternut Squash Salad
- Perfectly balanced: There’s something satisfying about a dish that’s both comforting and clean. This salad is just that. The warm roasted squash contrasts beautifully with the cool, crisp kale, and the chickpeas add just enough bite.
- Seasonal ingredients: Butternut squash and kale are fall favorites that are both budget-friendly and easy to find. Plus, they’re packed with nutrients—hello fiber, vitamins A and C, and plant-based protein!
- Meal prep-friendly: This salad holds up well, making it a great option for prepping lunches in advance. In fact, letting it sit for a few hours in the fridge helps the flavors meld even more.
- Customizable: Want to add a sprinkle of feta? Toss in some dried cranberries or toasted pepitas for crunch? Go right ahead. The base is simple, but the possibilities are wide open.
Let’s Talk Ingredients
Each component of this Chickpea Kale and Butternut Squash Salad brings something special to the table:
- Butternut squash: Roasting it brings out its sweetness and gives the cubes a lightly crisp edge. It’s the cozy, golden star of this dish.
- Chickpeas: Whether you use canned or home-cooked, chickpeas are a pantry staple that provide protein and texture.
- Kale: You’ll want to massage it with a bit of olive oil to soften its natural toughness. The result? A tender, flavorful base that stands up to the other hearty ingredients.
- Red onion: Thinly sliced, it adds a little bite and sharpness to contrast the sweet squash.
- Simple vinaigrette: A homemade lemony dressing brightens up the roasted ingredients and adds a citrusy zing.
The end result is a salad that’s bold and colorful, hearty without being heavy, and filled with flavor in every bite.
How to Make It Work for You
This salad is a strong side dish or a complete lunch all on its own. But you can easily build on it if you’re serving a crowd or need something a little more filling. Try these variations:
- Add grains: A scoop of farro, quinoa, or wild rice turns this into a grain bowl that’s perfect for dinner.
- Top with cheese: Crumbled goat cheese or feta adds a creamy, tangy element that pairs beautifully with the squash.
- Make it a full meal: Add grilled chicken or roasted salmon for a protein-packed plate.
- Seasonal swap-outs: Swap kale for baby spinach, use sweet potatoes instead of squash, or add roasted Brussels sprouts—this recipe is flexible!
Pro Tips for the Best Texture & Flavor
- Massage the kale: Don’t skip this step! Just a couple minutes of massaging with olive oil helps break down the kale’s tough fibers, making it softer and more flavorful.
- Roast your chickpeas (optional): If you like a little crunch, roast your chickpeas with a pinch of paprika or cumin for a crispy twist.
- Serve warm or chilled: The salad is delicious either way. Serve it warm as a cozy side or chilled for a refreshing lunch.
- Make ahead: Roast the veggies and mix the dressing a day in advance. Just keep everything separate and combine when ready to serve.
For More Fall Recipes check Our Amazing Fall Meal Prep Ideas You’ll Love.
The Salad Everyone Will Ask About
This Chickpea Kale and Butternut Squash Salad is one of those recipes that impresses without trying too hard. It’s visually stunning, incredibly nourishing, and has just the right combination of flavor and texture to keep people coming back for seconds.
Whether you’re making it for a holiday spread, prepping lunches for the week, or just looking for a new way to enjoy fall produce, this salad fits the bill. It’s the kind of dish that quietly becomes a favorite, and once you’ve tried it, you’ll want to add it to your rotation again and again.
Try It, Love It, Share It
Recipes like this are meant to be shared. Pin it for later, bring it to your next gathering, or just make a big batch to enjoy at home throughout the week. No matter how you serve it, this Chickpea Kale and Butternut Squash Salad is guaranteed to become a go-to in your seasonal recipe lineup.
Roasted Butternut Squash Kale Salad
Ingredients
Equipment
Method
- Preheat oven to 400°F. Toss cubed butternut squash with olive oil, 1/4 tsp salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and golden.
- While squash roasts, cook quinoa if not already prepared. Fluff with a fork and set aside to cool.
- Add kale to a large bowl with remaining 1/4 tsp salt and 1 tbsp olive oil. Massage kale for 2–3 minutes until softened and dark green.
- In a small bowl, whisk together remaining olive oil, lemon juice, Dijon mustard, and maple syrup (if using) to make the dressing.
- Assemble salad: Add quinoa, roasted squash, cranberries, and pepitas to the bowl with kale. Drizzle with dressing and toss to combine. Serve warm or chilled.