Roasted Butternut Squash Kale Salad
This hearty fall salad features tender roasted butternut squash, massaged kale, quinoa, dried cranberries, and pepitas — all tossed in a zesty lemon vinaigrette. Nutritious, vibrant, and totally satisfying.
Servings: 4 servings
Calories: 270kcal
Cost: 3
Equipment
- baking sheet
- mixing bowls
- whisk
- knife and cutting board
- measuring spoons and cups
Ingredients
- 4 cups chopped kale, ribs removed
- 2 cups butternut squash, peeled and cubed
- 1 tbsp olive oil (for roasting squash)
- ½ tsp salt (divided)
- ¼ tsp black pepper
- 1 cup cooked quinoa
- ⅓ cup dried cranberries
- ¼ cup pepitas (roasted pumpkin seeds)
- 2 tbsp olive oil (for dressing)
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp maple syrup (optional)
Instructions
- 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.
Notes
Make it a meal by adding grilled chicken or chickpeas. Prep components in advance and assemble before serving. Massage the kale well for best texture. Dressing can be adjusted with maple syrup or Dijon to taste.