Autumn Kale & Butternut Squash Salad
All the flavors of autumn are wrapped in this roasted butternut squash salad with kale! Each bite has sweet pomegranate seeds, crunchy walnuts, and tender roasted squash. It’s easy to make and absolutely delicious!
This hearty fall/winter salad is a must for anyone who loves autumn squash! And if you’ve never had squash in salad form, you are in for a treat. Each bite is layered with flavor from the sweet pomegranate seeds, roasted butternut squash, and the tangy balsamic vinaigrette paired with it.
My husband is a huge fan of this salad (which is always a win!).
The ingredients involved are super fresh, vegan & gluten-free friendly, and the whole dish is an absolute crowd-pleaser! I’m certain you’ll love every bite.
Ingredients – What You Need
Below you’ll find the full list of ingredients you will need to make this recipe!
Kale: For the base of the salad. I recommend using Tuscan kale which has smoother edges than regular kale. You can also swap for spinach or mixed greens!
Butternut squash: the star of the show. You can also use acorn squash or pumpkin!
Pomegranate: these sweet seeds will add great texture and flavor!
Walnuts: You can also swap for pecans or hazelnuts.
Balsamic vinegar: to add a tangy flavor to the vinaigrette.
Oil: I like using olive oil for salads and avocado oil for roasting at high heat.
Maple syrup: a touch of sweetener is needed to balance the acidity in the salad dressing.
Garlic powder: adds flavor to the salad dressing.
Cinnamon: to season the butternut squash with before roasting!
How to Make This Butternut Squash Salad
Preheat oven to 350F
(1) use a peeler to remove the skin from the butternut squash.
(2) carefully cut the squash into halved slices. Then arrange on a sheet pan with oil, cinnamon, and salt. Roast for 25-30 minutes – flip halfway through.
Step 1 Step 2
(3) While the squash is baking, whisk together salad dressing ingredients and set aside for later.
Step 3 Step 4
(4) When squash is finished roasting, then arrange with the rest of the salad ingredients and serve the dressing over top!
Tips for Success
Recipe variations – To switch up the flavors you can also add sliced apple or pear, dried cranberries, or use pecans or hazelnuts instead of walnuts. You can also change the kale to mixed greens or spinach!
Add protein – make this salad a little more filling by adding cooked lentils or garbanzo beans for a little plant protein.
Extra flavor – you can also add more flavor by topping your salad with parmesan cheese and fresh basil.
How long it keeps – it should stay fresh for about 2-3 days stored in the refrigerator.
What to Serve it With
This salad pairs perfectly with just about any meal! Serve it alongside your Thanksgiving dinner or for a weeknight meal with our lemon rosemary chicken and potatoes, or these crispy herb chicken thighs!
More Fall Salads to Try
Apple & Pomegranate Harvest Salad
Warm Brussels Sprout Salad with Cider Dressing
Kale and Brussels Sprout Salad with Farro
If you tried this Autumn Kale & Butternut Squash Salad recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
Autumn Kale & Butternut Squash Salad
All the flavors of autumn are wrapped in this kale butternut squash salad! Each bite has sweet pomegranate seeds, crunchy walnuts, and tender roasted squash. It's easy to make and absolutely delicious!
Ingredients
- 3 cups Tuscan kale, stems removed and chopped
- 1 1/2 cups butternut squash, peeled and sliced or cubed
- 2/3 cup pomegranate seeds
- 1/4 cup walnuts, chopped
- 1/4 teaspoon cinnamon
- 1 Tablespoon avocado oil
Balsamic Vinaigrette
- 1/4 cup olive oil
- 3 Tablespoons balsamic vinegar
- 1 1/2 teaspoons maple syrup
- 1/4 teaspoon garlic powder
- black pepper to taste
Instructions
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Preheat oven to 350F.
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Cut squash: cut off the stems of the peeled squash, then cut into cubes or circles then cut them in halve. Remove seeds if using the core.
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Roast squash: arrange sliced squash on a sheet pan, drizzle with avocado oil and use hands to coat evenly on both sides. Then sprinkle with a pinch of salt and 1/4 teaspoon of cinnamon. Bake for 20-25 minutes, or until it's tender when tested with a fork. Flip halfway through baking time for an even roast.
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Whisk vinaigrette: in a liquid measuring cup or small bowl, whisk all of the dressing ingredients together. Taste and adjust flavor as needed.
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Assemble salad: when butternut squash is finished roasted, assemble the salad with chopped kale, pomegranate seeds, walnuts, and roasted squash. Drizzle dressing over top and serve! Serve with fresh basil and parmesan cheese if desired.
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