Roasted Butternut Squash Salad

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

3.87 from 36 votes

Roasted Butternut Squash Salad

This roasted butternut squash salad is loaded with kale, cranberries, walnuts and a tangy balsamic dressing. Naturally vegan, hearty and perfect for fall or holiday meals.

Prep Time1

Cook Time40

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Author: Brittany Mullins

Ingredients

1 large bunch of Lacinato kale washed and de-stemmed
2 cups of spring mix
½ cup dried cranberries
⅓ cup of kalamata olives pitted and cut into slivers
½ cup raw walnuts
1 red or yellow bell pepper thinly sliced
1 small butternut squash
1 Tablespoon olive oil
½ teaspoon sea salt
½ teaspoon pepper

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