Kale Salad with Roasted Butternut Squash

This vibrant holiday kale salad with roasted butternut squash is absolutely perfect for the holidays (or an average weeknight). You can make it ahead of time and everyone loves it! Vegan and gluten-free.

Holiday Kale Salad with Roasted Butternut Squash on a serving plate with a serving spoon.

As you may or may not know, I love kale. It’s loaded with good-for-you stuff 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.

Holiday Kale Salad with Roasted Butternut Squash on a serving plate with a wooden spoon.

This particular kale salad is one I posted a few years ago. I made it for a Thanksgiving party at work and it got rave reviews so naturally I shared the recipe.  Fast forward four years the recipe is still a winner, but the photos were in desperate need of an upgrade. Hopefully the new photos inspire a few more people to try the salad this holiday season, because it’s a good one.

Holiday kale salad with nuts, butternut squash, cranberries, and kalamata olives.
Maria and I decided this holiday kale salad is kind of like a fall Greek salad. You’ve got the kalamata olives, peppers and a simple vinegar based dressing so all the Greek salad flavors are there, while the roasted butternut squash and cranberries bring in festive, fall flavors. The combo is delicious. I didn’t include feta in the recipe, but if you do diary a sprinkle of feta is a great addition and makes the salad even more similar to a Greek salad.

Holiday Kale Salad with roasted butternut squash, olives, walnuts and dried cranberries.

Every holiday table needs a salad (IMO) and this salad is absolutely perfect. I hope you enjoy it as much as we do!

More Kale Salads to Try:

More Healthy Salad Dressing Ideas:

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Kale salad with roasted butternut squash, olives, walnuts and dried cranberries on a white plate. Fork and glass of water in the background.

Kale Salad with Roasted Butternut Squash

  • Author: Brittany Mullins
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4


This vibrant holiday kale salad with roasted butternut squash is absolutely perfect for the holidays (or an average weeknight). 


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


  1. Preheat oven to 400°F.
  2. Prepare the squash by peeling it, cutting it in half and scraping out the seeds.
  3. Cut the squash into 1 inch cubes, toss them 1 Tablespoon olive oil and a pinch of sea salt, and spread the cubes onto a baking sheet.
  4. Roast the squash for 30-40 minutes, turning once or twice, until all the pieces are tender and some have brown spots.
  5. While roasting the squash, toast the walnuts on a separate baking sheet for about 6-8 minutes in the 400° oven.
  6. Remove both items from oven when finished cooking and let cool. Once walnuts are cool enough to handle, chop them into bite-size pieces.
  7. 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.
  8. 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).
  9. 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. The longer the kale marinates the softer the leaves will become.

  • Category: Salad
  • Method: Roasting
  • Cuisine: American


  • Serving Size: 1/4 of recipe
  • Calories: 334
  • Sugar: 13g
  • Fat: 22g
  • Carbohydrates: 31g
  • Fiber: 5g
  • Protein: 7g

Keywords: butternut squash kale salad

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  1. Wow!! beautiful salad and beautiful blog!!! It’s been awhile since I visited your website…I have been so busy with school!! Anyways, I do get your emails and fallow you on insta as well.. keep up the good work=) Love what you put out there!!

  2. This looks great! but for the dressing at the end – should the salad be tossed in both the tbsp of walnut oil and tbsp of olive oil or is the olive oil intended just for the roasting of the squash?

    thank you!

  3. I love kale, too, and am always trying to find food I can make ahead of time. I have a question for you about how you do this. Do you prepare it all and refrigerate it and then bring it to room temp the next day? Thanks!

  4. Made your holiday kale salad today with a few substitutions – goat cheese instead of feta, sweet potato instead of squash, and butternut squash seed oil instead of walnut. Still turned out great! Love it!

  5. we do white lights and our hodge podge of ornaments on our tree, too! i really like the owl ornament. so cute!!

    i really like kale, but have only tried it raw one way (otherwise i just make/burn kale chips). i’ll definitely try one or several of the recipes you suggested!

  6. Your ornaments are precious! It makes me want to put up a tree. And your kale salad? Delicious as always. Thank you for tempting me with this post. I’m hungry now! I hope you have a lovely end to your week. I can’t believe it is already Thursday! Hugs and love from Austin.

  7. Kale is such a versatile and good-for-you food. I really love any food or ingredient that’s easy to prepare, tastes great, and helps you meet your nutritional goals.

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