When I think of perfect autumn dishes, butternut squash kale salad jumps to my mind like a cozy sweater on a crisp day. The first time I savored this vibrant salad, it was at a friend’s dinner party. She served it alongside succulent roasted chicken, and frankly, it stole the show.
The comforting sweetness of the squash matched beautifully with the crunch of kale and tanginess of the dressing. It's a dish that can elevate any meal, whether you’re hosting a big gathering or enjoying a quiet night in. Let’s dive deeper into this delectable salad.
Butternut squash kale salad is a colorful blend of roasted butternut squash, hearty kale, and a medley of toppings like goat cheese and roasted pepitas, all brought together with a zesty dressing. It’s not just a salad; it’s a celebration of flavors and textures. The squash adds warmth, while the kale contributes a satisfying crunch. Mixed with a homemade vinaigrette, each bite is a delight.
This dish calls for a handful of fresh ingredients that not only pack a nutritional punch but also create a beautiful presentation. Here’s what you will need:
3 cups butternut squash, peeled and cut into 1-inch cubes
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon chipotle chili powder
1 to 2 teaspoons olive oil
1 head lacinato (Tuscan) kale, leaves torn from stems
2 to 3 ounces goat cheese, crumbled
¼ cup roasted pepitas (pumpkin seeds)
For the Apricot Vinaigrette:
¼ cup apple cider vinegar
2 tablespoons apricot preserves
2 garlic cloves, finely minced or pressed
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
1 pinch crushed red pepper flakes
½ cup extra-virgin olive oil
1 teaspoon Dijon mustard
Making this salad is quite straightforward, but trust me, the flavor is anything but simple. With a bit of prep and roasting, you can interact with this recipe in a hands-on manner that’s both enjoyable and satisfying. Let’s break it down into easy steps.
First, preheat your oven to 400°F (200°C). While waiting for the oven to heat, peel and cube the butternut squash. In a large bowl, toss the cubes with 1 tablespoon of olive oil, kosher salt, black pepper, garlic powder, ground cumin, smoked paprika, and chipotle chili powder.
I remember the first time I roasted butternut squash. The sweet scent that filled the kitchen was instantly captivating. After tossing the squash evenly with spices, spread it out in a single layer on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until the squash is tender and lightly caramelized.
While the squash is roasting, grab the kale. Lacinato kale, known for its dark green leaves and slightly sweet flavor, is your best bet here. Remove the tough stems and tear the leaves into bite-sized pieces.
Place the kale in a large bowl. A tip I learned from experience is to massage the kale with a bit of olive oil. This softens the leaves and makes them less chewy. It enhances the flavor and makes the salad more enjoyable to eat.
Next, it’s time for the apron-clad fun part: the dressing! In a small bowl, whisk together the apple cider vinegar, apricot preserves, minced garlic, salt, pepper, red pepper flakes, olive oil, and Dijon mustard. Adjust the sweetness and acidity to your taste. This dressing brings everything together like a warm embrace.
Once the butternut squash is roasted and slightly cooled, it’s time to combine. Add the warm squash into the bowl with the kale. Drizzle the vinaigrette over the top and toss everything gently. At this point, you can add the crumbled goat cheese and roasted pepitas. Toss again, ensuring that every ingredient is coated with the dressing.
At this point, stand back and admire your creation. The colors are a feast for the eyes.
Allow the salad to sit for about 10 minutes to let the flavors meld. This resting time is crucial. Serve it warm, at room temperature, or even chilled if you prepare it ahead.
Don’t Skip the Massage: Massaging the kale will make all the difference. It softens the leaves and enhances flavors.
Adjusting Sweetness: If you prefer a sweeter dressing, increase the amount of apricot preserves in the vinaigrette.
Try it with Feta: If you’re not a goat cheese fan, feta cheese provides a delightful alternative.
Spice Variations: Feel free to experiment with spices. Cinnamon can add a warm note to the squash.
Roast More Veggies: Broccoli or Brussels sprouts can be fantastic additions!
This salad can be stored in the refrigerator for up to three days. If you plan to keep it for more than a day, I recommend storing the dressing separately. When ready to serve, just dress it again for optimal freshness.
One serving of butternut squash kale salad contains approximately:
Calories: 230
Protein: 6g
Carbohydrates: 18g
Dietary Fiber: 5g
Sugars: 5g
Fat: 16g (with heart-healthy fats from the olive oil)
Here are some delicious ways to serve this salad:
With Grilled Chicken: The freshness of the salad complements the savory notes of grilled chicken perfectly.
Alongside Roasted Pork: The sweetness of the butternut squash counterbalances the rich flavors of roasted pork.
On a Plate of Quinoa: Serve it over a bed of quinoa for a hearty, protein-packed meal.
As a Side for Steaks: The zesty dressing works beautifully with any cut of steak.
With a Warm Crusty Bread: Pair it with warm bread for a cozy meal.
If you’re looking to switch things up, consider these substitutes:
Sweet Potatoes: Replace butternut squash with sweet potatoes for a similar texture and a health boost.
Baby Spinach: Swap kale for baby spinach for a milder flavor and easier texture.
Almonds or Walnuts: Instead of pepitas, use almonds or walnuts for a different crunch.
Blue Cheese: For a tangier finish, blue cheese can replace goat cheese.
Honey Mustard Dressing: Instead of the apricot vinaigrette, a honey mustard dressing can add a zing to your salad.
Butternut squash kale salad is more than just a dish; it's an experience that embraces the essence of seasonal ingredients. Each bite brings forth flavors of earthiness and warmth, offering a perfect balance to any meal. Whether for a holiday gathering, a summer barbecue, or a simple family dinner, this salad is versatile and satisfying.
Its vibrant colors will brighten up your table, and the nutritional benefits make it a guilt-free indulgence. So, fire up your oven, gather those ingredients, and let your kitchen become a haven of flavor. Trust me; this salad will be your new go-to recipe.
When I think of perfect autumn dishes, butternut squash kale salad jumps to my mind like a cozy sweater on a crisp day. The first time I savored this vibrant salad, it was at a friend’s dinner party. She served it alongside succulent roasted chicken, and frankly, it stole the show.
First, preheat your oven to 400°F (200°C). While waiting for the oven to heat, peel and cube the butternut squash. In a large bowl, toss the cubes with 1 tablespoon of olive oil, kosher salt, black pepper, garlic powder, ground cumin, smoked paprika, and chipotle chili powder.
I remember the first time I roasted butternut squash. The sweet scent that filled the kitchen was instantly captivating. After tossing the squash evenly with spices, spread it out in a single layer on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until the squash is tender and lightly caramelized.
While the squash is roasting, grab the kale. Lacinato kale, known for its dark green leaves and slightly sweet flavor, is your best bet here. Remove the tough stems and tear the leaves into bite-sized pieces.
Place the kale in a large bowl. A tip I learned from experience is to massage the kale with a bit of olive oil. This softens the leaves and makes them less chewy. It enhances the flavor and makes the salad more enjoyable to eat.
Next, it’s time for the apron-clad fun part: the dressing! In a small bowl, whisk together the apple cider vinegar, apricot preserves, minced garlic, salt, pepper, red pepper flakes, olive oil, and Dijon mustard. Adjust the sweetness and acidity to your taste. This dressing brings everything together like a warm embrace.
Once the butternut squash is roasted and slightly cooled, it’s time to combine. Add the warm squash into the bowl with the kale. Drizzle the vinaigrette over the top and toss everything gently. At this point, you can add the crumbled goat cheese and roasted pepitas. Toss again, ensuring that every ingredient is coated with the dressing.
At this point, stand back and admire your creation. The colors are a feast for the eyes.
Allow the salad to sit for about 10 minutes to let the flavors meld. This resting time is crucial. Serve it warm, at room temperature, or even chilled if you prepare it ahead.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I'm Rachel Garland, a registered dietitian and passionate home cook from Fairfield, California. My goal is to help busy people create quick, flavorful, and nutritious meals that fit into their hectic lives. Through my blog, I share simple, delicious recipes that make healthy eating easy and enjoyable!