Roasted Butternut Squash Salad

DF GF V VG

This vibrant roasted butternut squash salad features kale, dried cranberries and roasted walnuts in an easy balsamic dressing.

As you may or may not know, I love kale. It’s loaded with good-for-you nutrients like iron, calcium, vitamins A, C and K, and a host of antioxidants. I’ll add kale to just about any dish, but I think salads are where kale really shines.

Oval serving tray with kale and butternut salad. Wood salad tongs are beside the plate.

This recipe is basically vintage at this point! I made it in 2012 for a Thanksgiving party and it was such a hit that I shared it on the blog. Since then, the photos have gotten a few face lifts, but the recipe has stayed the same. I’m sharing it again because it’s such a good recipe, I think it needs more time in the spotlight!

Mixing bowl with kale, butternut squash, walnuts and peppers.

Butternut Squash Salad Ingredients

  • lacinato kale (aka dinosaur kale) – I love using lacinto kale in this recipe! If you’re not a huge fan of kale, I recommend starting with lacinto kale. It’s a little more mild tasting in my opinion!
  • spring mix 
  • dried cranberries – These add just the right amount of sweetness to this salad!
  • kalamata olives
  • walnuts – you could use any type of nut you’d prefer, but I really love the way walnuts taste in this salad.
  • bell pepper – any color will do. I like using red, orange or yellow.
  • butternut squash – if you’re not a fan of butternut squash, you could also use roasted sweet potatoes
  • olive oil 
  • balsamic vinegar
  • sea salt and black pepper
Roasted butternut squash on baking sheet.

How to Make Roasted Butternut Squash

The first step of this recipe is to make the roasted butternut squash. This step takes the longest so be sure to start this first!

You’ll start by preheating your oven to 400ºF. Cut the bottom of your squash to create a stable base and then use a vegetable peeler to remove the skin. After peeling, cut off the top of the squash and then cut in half lengthwise. Scrape out the seeds with a spoon.

Cut the squash into 1-inch cubes and toss the in olive oil and sea salt. Spread the cubes onto a baking sheet and roast for 30-40 minutes, turning once or twice during cooking. The butternut squash is ready when all of the pieces are tender and some have brown spots.

Close up photo of salad with kale, butternut squash, pepper, cranberries and walnuts.

Assembling the Salad

Toast walnuts – while the butternut squash is roasting, toast the walnuts on a separate baking sheet for 6-8 minutes in the oven heated to 400ºF. Remove and let cool before chopping into bite sized pieces.

Prep kale – Stack the kale leaves and roll into tight bundles. Use a sharp knife to slice the rolls thinly to create shredded pieces.

Chopped kale.

Rehydrate cranberries – Pour 1/2 cup of water over the cranberries and leave them to soften until you’re ready to toss the salad. You’ll drain the water before adding the cranberries to the salad. (This step is optional.)

Make dressing – Whisk the olive oil, balsamic vinegar, sea salt and pepper in your salad bowl.

Assemble – Add all of the salad ingredients to the bowl with the dressing and toss to combine. Let the salad marinate in the refrigerator for at least 30 minutes to 1 hour before serving. The longer the kale marinates, the softer it will become.

Plate with butternut squash and kale salad.

More Kale Salads to Try:

More Healthy Salad Dressing Ideas:

Roasted Butternut Squash Salad

4 from 17 votes
This vibrant roasted butternut squash salad features kale, dried cranberries and roasted walnuts in an easy balsamic dressing.
Oval serving tray with kale and butternut salad. Wood salad tongs are beside the plate.
Prep Time 1 hour
Cook Time 40 minutes
Servings 4

Ingredients

  • 1 large bunch of Lacinato kale, washed and de-stemmed
  • 2 cups of spring mix
  • 1/2 cup dried cranberries
  • 1/3 cup of kalamata olives, pitted and cut into slivers
  • 1/2 cup raw walnuts
  • 1 red or yellow bell pepper, thinly sliced
  • 1 small butternut squash
  • 1 Tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper

Dressing

  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 1/2 teaspoon sea salt
  • freshly ground black pepper to taste

Instructions
 

  • Preheat oven: Preheat oven to 400°F.
  • Prep squash: 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 squash: Roast the squash for 30-40 minutes, turning once or twice, until all the pieces are tender and some have brown spots.
  • Toast walnuts: While roasting the squash, toast the walnuts on a separate baking sheet for about 6-8 minutes in the 400° oven.
  • Cool: Remove both items from oven when finished cooking and let cool. Once walnuts are cool enough to handle, chop them into bite-size pieces.
  • Slice kale: 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.
  • Soften cranberries: Pour 1/2 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).
  • Make dressing: 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.
  • Store: Store leftovers in an airtight container in the fridge. It should last 1-2 days.

Video

Nutrition

Serving: 1/4 of recipe Calories: 446kcal Carbohydrates: 41g Protein: 6g Fat: 29g Saturated Fat: 2g Polyunsaturated Fat: 9g Sodium: 888mg Fiber: 6g Sugar: 24g
Course: Salad
Cuisine: American
Keyword: butternut squash salad

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!

Photos by Ashley McLaughlin.

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Recipe Rating




    37 comments
    1. DSpencer
      April 25, 2021 AT 2:28 pm

      5 stars
      Gosh, this is good! Seconds were inevitable

      1. Brittany Mullins
        April 26, 2021 AT 10:54 am

        Yay! I’m so glad you enjoyed it! Thanks for the review 🙂

    2. Louise H Boulay
      February 22, 2021 AT 7:59 pm

      5 stars
      What an amazing Salad. Had it as a main meal tonight. It was delicious and satisfying.

      1. Brittany Mullins
        February 22, 2021 AT 9:35 pm

        Ahh yay!! So glad you loved this salad, Louise. Thanks for coming back to leave a review. I so appreciate it!

    3. Sally DePoala
      February 14, 2021 AT 3:37 pm

      5 stars
      This salad was amazing !!! I made it exactly like the recipe and we enjoyed it with chili for dinner !!!

      1. Jaclyn D.
        May 24, 2021 AT 8:04 pm

        5 stars
        Another knockout recipe! Such a filling and tasty salad. Already looking forward to leftovers!

        1. Brittany Mullins
          May 25, 2021 AT 11:32 am

          Yay! This makes me so happy to hear, Jaclyn! Thanks so much for the review. I so appreciate it!!

      2. Brittany Mullins
        February 14, 2021 AT 7:12 pm

        So glad you loved this salad!! Thanks for making it and for coming back to leave a review, Sally. I so appreciate it!

    4. Tessa Stott
      February 14, 2021 AT 11:58 am

      5 stars
      Any recipe that my husband loves is a huge winner! Wonderfully balanced salad. Yummy and so easy to make.

      1. Brittany Mullins
        February 14, 2021 AT 7:15 pm

        Woo!! So glad this salad was a hit, Tessa. Thanks for making it and for coming back to leave a review. I so appreciate it!

    5. Miriam E Corneli
      February 12, 2021 AT 10:18 pm

      5 stars
      You know, Brittany, I am generally not big on recipes from the internet. But ALL of your recipes interest me, and ALL of them that I have tried have been Delicious, Fun to prepare, and Healthy! Thank you for making a contribution to my good eating and happiness! ❤

      1. Brittany Mullins
        February 13, 2021 AT 10:19 pm

        Aww that makes me so happy to hear, Miriam. So glad you’re loving the recipes. Thanks for making them and for coming back to leave a review. I really appreciate it. 🙂

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