Roasted Butternut Squash Salad
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This healthy butternut squash salad is made with kale, roasted walnuts, dried cranberries and a simple balsamic dressing. It’s colorful, flavorful and perfect for fall meals or holiday gatherings.
Fall is my favorite season for salads because you get that mix of cozy and fresh in one bowl. This roasted butternut squash salad has been a go-to since 2012, when I first made it for a Friendsgiving party. With roasted squash, kale, cranberries, and walnuts all tossed in a tangy balsamic dressing, it’s become a staple I love serving for Thanksgiving but also make on repeat for weeknight dinners.
Table of Contents
Why You Gotta Try This One
When the weather cools down, I always find myself craving salads that feel hearty yet still fresh, and this one hits that balance every time. It’s become one of those recipes I keep coming back to because:
- Balance of sweet and savory: The roasted squash and cranberries add just the right amount of natural sweetness, while the olives bring a briny addition that keeps things interesting.
- Make-ahead friendly: This salad actually gets better with a little marinating time, so you can toss it together ahead of time and let the flavors meld while you focus on the main dish.
- Good-for-you ingredients: Packed with nutrient-dense veggies and healthy fats, this salad isn’t just delicious; it’s a nourishing, satisfying dish that feels as good as it tastes.
Ingredients Needed
- lacinato kale (aka dinosaur kale) – my favorite for this salad because it’s more tender and mild than curly kale, which makes it easier to enjoy raw.
- spring mix – adds variety and freshness. You can skip it and just use extra kale if you like a heartier base.
- dried cranberries – bring sweetness and a pop of color that ties the salad together.
- kalamata olives – their briny flavor balances the sweetness of the squash and cranberries. Use black or green olives if that’s what you have, or leave them out for a milder flavor.
- walnuts – toasted walnuts add crunch and nutty depth. Pecans or almonds would also work here.
- bell pepper – any color works, but red, orange, or yellow add a nice touch of sweetness and color.
- butternut squash – the star ingredient! Roasting it makes it caramelized and naturally sweet, giving this salad its cozy fall vibe.
Find the full ingredient list with measurements in the recipe card below.
Salad Variations
This roasted butternut squash salad is super versatile, so feel free to tweak it based on what you love or have on hand:
- Add protein: I love tossing in air fryer chickpeas, grilled chicken, or baked tofu to make it more of a meal.
- Add cheese: Goat cheese or feta are both so good here. They add a creamy bite that balances all the sweet and savory flavors.
- Switch up the greens: I love kale here, but spinach or arugula also pair beautifully with the roasted butternut squash.
How to Make Butternut Squash Salad
Making this kale butternut squash salad is easier than it looks. With a little roasting, chopping, and tossing, you’ll have a flavorful fall salad ready to go.
- Roast squash – Peel, seed, and cube butternut squash. Toss with olive oil and sea salt, then roast at 400ºF for 30–40 minutes, flipping once.
- Toast walnuts – Spread on a baking sheet and toast at 400ºF for 6–8 minutes. Chop once cooled.
- Prep kale – Remove stems and slice leaves into thin shreds.
- Whisk dressing – Combine olive oil, balsamic vinegar, salt, and pepper in a large bowl.
- Assemble – Add kale, squash, cranberries, bell pepper, olives, and walnuts to the bowl. Toss to coat and chill 30–60 minutes before serving.
Tips for the Best Salad
- Chop the squash evenly: Keeping the cubes about the same size helps them roast at the same rate and prevents some from burning while others stay undercooked.
- Massage the kale: Don’t skip this step. Rubbing the kale with a bit of dressing for a minute or two makes it softer, less bitter, and much easier to eat.
- Let it rest: Chilling the salad for at least 30 minutes before serving allows the kale to tenderize and the flavors to meld together.
Serving Suggestions
This butternut squash salad works in so many settings:
- Holiday side: A colorful addition to Thanksgiving or Christmas alongside green bean casserole, wild rice stuffing, or cranberry sauce.
- With soup: Pair with a cozy bowl of turkey soup or vegetable soup for a complete fall meal.
- Light lunch: Enjoy on its own with almond flour crackers or a handful of nuts for extra crunch.
Looking for more holiday inspo? Check out my healthy Thanksgiving recipes.
Storing Leftovers
In the fridge – Store leftovers in an airtight container in the fridge for up to 2-3 days. This salad actually tastes better the next day, but keep the fried shallots or any other crunchy toppings separate until serving to keep them crispy.
Making ahead – If you’re prepping this salad in advance, you can roast the squash, toast the walnuts, and chop the kale ahead of time. Store each component separately, then toss everything together and add the dressing when you’re ready to serve.
Frequently Asked Questions
Massaging the kale is highly recommended! It softens the leaves and makes them easier to eat. Just a minute or two with a little olive oil goes a long way.
No worries—apple cider vinegar or red wine vinegar work well as substitutes, though they’ll slightly change the flavor. Balsamic is best for that sweet-tangy taste, but either option will keep the dressing delicious.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Roasted Butternut Squash Salad
Ingredients
Dressing
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- ½ teaspoon sea salt
- freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F.
- Prepare the squash by peeling it, cutting it in half and scraping out the seeds. Cut the squash into 1 inch cubes, toss them 1 Tablespoon olive oil, salt and pepper. Spread the cubes onto a baking sheet.
- Roast the squash for 30-40 minutes, turning once or twice, until all the pieces are tender and some have brown spots.
- While roasting the squash, toast the walnuts on a separate baking sheet for about 6-8 minutes in the 400° oven.
- Remove both items from oven when finished cooking and let cool. Once walnuts are cool enough to handle, chop them into bite-size pieces.
- While butternut is roasting, stack the kale leaves and roll them into tight bundles, then slice very thinly with a sharp knife to create shredded pieces.
- Pour ½ cup of water over the cranberries and leave them to soften until you are ready to toss the salad. Drain before adding to the salad. (This step is optional).
- In your salad bowl, whisk together dressing by combining olive oil, balsamic, sea salt and pepper. Add all the remaining salad ingredients and toss everything together. Let the salad marinate in the fridge for at least 30 minutes to an hour before serving. Serve cold or at room temp.
Video
Notes
- Storage: Store leftovers in an airtight container in the fridge for 2–3 days, keeping crunchy toppings separate until serving.
- Toast the nuts: Taking the time to toast the walnuts brings out their natural oils and makes them extra flavorful.
- Massage the kale: Even just a minute of massaging helps break down the toughness of kale and gives you a more tender salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
More Kale Salads to Try:
- Garlicky Kale Salad
- Massaged Kale Salad
- Kale and Brussels Sprout Salad
- Sweet Potato Kale and Quinoa Salad
- Detox Salad
- Kale Salad with Peanut Dressing
Photos by Ashley McLaughlin.
THIS SALAD IS FANTASTIC THANK YOU!!! Made this last friday and packed in a mason jar for today. Was absolutely delish! Left out the avocado with the wait time and it was still worthy of company!! Dressing is sensational too. Used a bit of fancy aged fig balsamic with my standard balsamic. YUMMY!!
WOO! This is seriously the best, Suzi. I am so glad you’re loving this salad and it turned out great for you. The fig balsamic sounds like the perfect addition to this salad. Thank you for sharing your review + star rating, it means so much to me!