There’s nothing quite like the satisfaction of preparing a vibrant salad that bursts with flavor and celebrates seasonal ingredients. I discovered my love for this Kale and Butternut Squash Salad on a crisp autumn afternoon, when the first hints of chill made me crave something hearty yet refreshing. As I chopped up the sweet butternut squash and aromatic red onion, the kitchen filled with a delightful warmth that seemed to promise comfort amidst the changing seasons.
This recipe is truly a celebration of contrasts—the crunch of pecans, the earthiness of roasted veggies, and the vibrant green of kale come together in a beautiful symphony of textures and tastes. The homemade vinaigrette, with its hint of honey and touch of Dijon, binds everything together, ensuring that each bite is a delightful surprise. Perfect as a light lunch or a standout side dish, this salad not only nourishes the body but delights the senses. Let’s dive into this deliciously simple recipe that proves healthy eating can be both comforting and exciting!
Why is Kale and Butternut Squash Salad special?
Flavor explosion: Roasted butternut squash and red onion create a savory foundation that sings with every bite.
Nutritious goodness: Packed with vitamins and fiber, this salad is a guilt-free indulgence.
Easy preparation: Ready in just 30-35 minutes, it’s perfect for busy weeknights.
Versatile dish: Enjoy it as a main course, side, or even a hearty lunch!
Crowd favorite: Impress your friends and family with this stunning salad that appeals to all palates.
For more creative salad ideas, check out my Ultimate Guide to Salads.
Kale and Butternut Squash Salad Ingredients
• Discover the key ingredients for a delicious Kale and Butternut Squash Salad that spices up your meals!
For the Roasted Vegetables
• Butternut squash – a sweet, nutty base that brings comfort to every bite.
• Red onion – adds a touch of sweetness when roasted, balancing the dish.
• Extra-virgin olive oil – enhances flavor and helps the vegetables roast beautifully.
• Sage leaves – add a fragrant earthiness to the salad; try using fresh ones for a vibrant taste.
For the Salad
• Kale – a nutrient powerhouse that provides a delightful crunch and vibrant color.
• Pecans – toasted coarsely for a satisfying crunch and nutty flavor that complements the squash.
For the Vinaigrette
• Shallot – minced for a subtle onion flavor, enhancing the vinaigrette’s depth.
• White balsamic vinegar – adds a tangy-sweet brightness; you can use apple cider vinegar as a substitute.
• Dijon mustard – brings a zesty kick, perfectly balancing the flavors.
• Honey – a natural sweetener that adds richness to the dressing.
• Extra-virgin olive oil – another drizzle for a velvety texture in your vinaigrette.
• Coarse salt and pepper – essential for seasoning; adjust to your taste.
How to Make Kale and Butternut Squash Salad
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Preheat your oven to 425°F, letting that warmth fill your kitchen as you prepare the other ingredients. This temperature is perfect for roasting the veggies to a golden perfection.
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Toss the butternut squash and red onion in a large bowl with 1 tablespoon of extra-virgin olive oil, coarse salt, and pepper. Spread them out on a baking sheet, ensuring they have room to roast evenly.
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Roast for 20 minutes, then stir gently and add the sage leaves. Continue to roast until the vegetables are tender and have developed a golden-brown color, about 10-15 minutes more. Set aside to cool.
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Whisk the vinaigrette by combining the shallot, white balsamic vinegar, Dijon mustard, honey, and ⅓ cup of extra-virgin olive oil in a small bowl. Season with salt and pepper to taste for that perfect zing.
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Massage the kale: Transfer it to a serving platter or a large bowl. Drizzle half of the vinaigrette over the kale and use your hands to massage it into the leaves for extra tenderness.
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Combine by adding the roasted vegetables and toasted pecans to the kale. Drizzle with the remaining vinaigrette and gently toss to combine all the delightful flavors.
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Garnish with the crispy sage leaves crumbled on topand season with additional salt and pepper, if needed. Serve immediately and enjoy!
Optional: Enhance the dish with pomegranate seeds for a burst of color and sweetness.
Exact quantities are listed in the recipe card below.
What to Serve with Kale and Butternut Squash Salad?
Crafting the perfect mealtime experience involves pairing this herbaceous salad with elements that enhance its delightful flavors.
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Quinoa Pilaf: A fluffy, nutty quinoa pilaf provides a protein-packed, earthy side that complements the salad’s sweetness beautifully.
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Herb-Roasted Chicken: Savory, juicy chicken seasoned with fresh herbs offers a lovely contrast to the vibrant salad while making the meal more hearty.
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Crispy Breadsticks: Crunchy, golden breadsticks are perfect for scooping up bits of the salad, giving a satisfying crunch with every bite.
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Pomegranate Glazed Brussels Sprouts: The sweet-tart pomegranate glaze brings a burst of flavor that harmonizes with the roasted butternut and offers a delightful play on textures.
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Chardonnay: A chilled glass of Chardonnay pairs excellently, with its buttery notes and crisp acidity balancing the richness of the ingredients.
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Apple Crisp: End on a sweet note with a warm apple crisp served with a scoop of vanilla ice cream, providing cozy comfort after the vibrant salad.
This medley of pairings ensures a gratifying experience, transforming your meal into a celebration of taste and satisfaction!
How to Store and Freeze Kale and Butternut Squash Salad
Fridge: Store any leftover Kale and Butternut Squash Salad in an airtight container in the fridge for up to 3 days. The flavors will continue to develop!
Freezer: While it’s best enjoyed fresh, you can freeze the roasted vegetables. Place them in a freezer-safe bag for up to 2 months, but avoid freezing the kale and vinaigrette together.
Reheating: If you choose to reheat the roasted veggies, do so in a preheated oven at 350°F for about 10-15 minutes until warmed through.
Serving Fresh: For optimal quality, it’s recommended to assemble the salad just before serving. Keep the vinaigrette separate and drizzle it over the salad when you’re ready to enjoy!
Helpful Tricks for Kale and Butternut Squash Salad
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Perfectly Roasted Veggies: Ensure the squash and onion are spread out on the baking sheet to avoid steaming. This promotes even roasting and caramelization for your Kale and Butternut Squash Salad.
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Massage the Kale: Don’t skip this step! Massaging the kale with vinaigrette breaks down its tough fibers, enhancing flavor and tenderness for a more enjoyable salad.
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Fresh Ingredients: Use fresh sage leaves and good-quality olive oil to elevate flavors. This attention to quality will truly make your Kale and Butternut Squash Salad shine.
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Customize Your Nuts: Feel free to swap pecans for walnuts or almonds if you prefer. Toasted seeds like pumpkin or sunflower also add an exciting crunch!
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Serve Fresh: For the best taste, serve your salad immediately after tossing. If you need to prepare it in advance, keep the vinaigrette separate until serving to maintain freshness.
Kale and Butternut Squash Salad Variations
Feel free to get creative and adjust this delightful salad to suit your taste or dietary needs.
- Nut-Free: Swap pecans for toasted pumpkin seeds for a nut-free crunch that’s just as satisfying.
- Vegan: Replace honey with maple syrup in the vinaigrette for a completely plant-based option.
- Spicy Kick: Add a pinch of red pepper flakes or sliced jalapeños to the roasted vegetables for a spicier experience.
- Add Fruits: Toss in some dried cranberries or apples for a sweet twist that balances the earthiness. They’ll add a delightful pop of flavor!
- Cheesy Flavor: Sprinkle some crumbled feta or goat cheese before serving for a tangy richness that complements the salad beautifully.
- Grain Boost: Serve this salad over a bed of quinoa or farro for a heartier meal that packs in additional nutrition.
- Herb Variations: Experiment with different herbs like thyme or rosemary instead of sage for a unique aroma and taste experience.
- Creamy Dressing: For a richer flavor, blend in a tablespoon of tahini or Greek yogurt for a creamy vinaigrette that will coat every bite beautifully.
Make Ahead Options
Preparing the Kale and Butternut Squash Salad ahead of time is a fantastic way to save precious minutes during a busy weeknight. You can roast the butternut squash, red onion, and sage leaves up to 3 days in advance; simply store them in an airtight container in the refrigerator to maintain their tenderness. For the vinaigrette, you can whisk it together up to 1 week ahead—storing it separately in the fridge ensures that the flavors stay vibrant and fresh. When you’re ready to serve, massage the kale with half the vinaigrette, toss in the roasted veggies and pecans, drizzle with the remaining vinaigrette, and garnish with crispy sage. This strategy not only keeps your salad just as delicious but allows for quick meal assembly with minimal effort!
Kale and Butternut Squash Salad Recipe FAQs
What should I look for when selecting butternut squash?
Absolutely! When choosing butternut squash, look for one that feels heavy for its size with a smooth, tan-colored skin. Avoid squash with dark spots all over, as this can indicate overripeness. A firm, unblemished skin is a sign of freshness.
How should I store leftovers of Kale and Butternut Squash Salad?
Very! Store leftovers in an airtight container in the fridge for up to 3 days. This allows the flavors to meld a bit more, enhancing the taste. Just keep in mind that the kale may lose some of its crispness over time.
Can I freeze the roasted vegetables from the salad?
Certainly! To freeze the roasted butternut squash and onion, allow them to cool completely, then place them in a freezer-safe bag or container. Make sure to lay them flat in the bag to save space. They can last in the freezer for up to 2 months. Just remember to avoid freezing the kale and vinaigrette, as they don’t thaw well.
What if my kale is tough and bitter?
Oh, that’s a common issue! If your kale is on the tough side, consider massaging it longer with the vinaigrette. This helps to break down the fibers, making it more tender and enjoyable. Additionally, try using younger, more tender kale varieties like baby kale which are often less bitter and easier to chew.
Are there any dietary considerations I should be aware of for this recipe?
Absolutely! This salad is vegetarian and gluten-free, making it a great option for various dietary preferences. However, if you have nut allergies, feel free to swap out the pecans for seeds like sunflower or pumpkin seeds for added crunch without the nuts. Always ensure that any substitutes fit your specific dietary needs!
How much time will it take to prepare the salad?
While the exact prep time isn’t specified, you can expect to spend about 10-15 minutes preparing the ingredients and about 30-35 minutes cooking. So, in total, it could take roughly 45 minutes to get this delicious Kale and Butternut Squash Salad on your table. Enjoy the whole process!
Delicious Kale and Butternut Squash Salad for Cozy Nights
Ingredients
Equipment
Method
- Preheat your oven to 425°F.
- Toss butternut squash and red onion with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 20 minutes, add sage leaves, and roast for another 10-15 minutes until tender.
- Whisk together the vinaigrette ingredients in a small bowl.
- Massage kale with half of the vinaigrette in a serving bowl.
- Combine roasted vegetables and pecans with the kale, drizzle remaining vinaigrette, and toss gently.
- Garnish with crispy sage leaves, season if needed, and serve immediately.