Kale Butternut Squash Salad

Kale Butternut Squash Salad combines roasted squash with a maple syrup dressing and crunchy pumpkin seeds for a delicious fall salad. Hearty and healthy, this salad is packed with yummy and nutritious ingredients you’re sure to love.

One weekend during the fall in college, a family at church brought a whole truck full of butternut squash and let everyone take as much as they would like. For college students dependent on the whims of our cafeteria, having free, fresh produce like this was a treat! My roommate and I enjoyed lots of butternut squash for the rest of the semester. We found so many ways to use it – soups, hash with eggs, and even as a substitute for pumpkin in baking.

Although we didn’t make this recipe with our squash, we would have loved it if we had! Crisp, hearty kale forms a great base for this fall salad filled with salty pumpkin seeds, cinnamon-roasted squash, and a maple syrup dressing. Finished with some shredded cheddar cheese, this salad has the perfect balance of sweet to savory. Serve it as a side with soup or add some protein to make it a complete meal. And of course, don’t forget to enjoy it with your favorite sourdough too. 🙂

Mix it up!

Whether you don’t have all the ingredients, or you just want to change it up, here are a few ways to make this salad your own:

• Add candied pecans for a bit of sweetness (especially if you make them at home and toss them with cinnamon!)
• Switch out the salad greens and use spinach or arugula instead of kale.
• Add in your favorite dried fruit such as cranberries, apricots, or apples.
• Use feta or goat cheese crumbles instead of shaved white cheddar cheese. Or if you need to make it dairy-free, omit the cheese altogether.

Tips for making Kale Butternut Squash Salad

• To save some time, buy already peeled and chopped butternut squash from the store so you don’t have to prep it.
• Want to make this salad a full meal? Try adding your favorite protein to it. Lentils or roasted chickpeas would be a great choice for vegetarians. If you enjoy meat, try adding roasted chicken or sliced sausages to make it more filling.
• This salad definitely will taste best if you enjoy it the day you make it. However, you can store it in an air-tight container and keep it in the fridge for up to 3 days.

Tools you will need

To make this salad, you’ll need a baking tray with parchment paper, a knife and cutting board, measuring spoons, a bowl for serving it, and salad tongs.

Ingredients you will need

• 4 cups kale – You can use just kale, or a mix of kale with other greens. I used a bagged mix of kale with radicchio and Brussel sprouts.
• 2 cups cubed butternut squash – This is about a quarter of a butternut squash. You can use the rest for soup or just roast it and enjoy it as a side!
• 2 oz white cheddar cheese – I love white cheddar during the fall, but feel free to try other cheeses like feta, goat cheese, or parmesan.
• 1 tbsp pumpkin seeds – Roasted pumpkin seeds are the perfect autumn addition for a little extra crunch.
• 2 tbsp olive oil – This will form the base for the dressing.
• 2 tbsp maple syrup – Adds a little sweetness to the salad.
• 2 tbsp dijon mustard – This is also for the dressing. You can use whole grain or smooth mustard, whichever you prefer.
• 1 tbsp cinnamon – Roasting the butternut squash with cinnamon brings out its sweetness so nicely.
• 1/2 tsp salt – Kosher salt works well here.

How to make Kale Butternut Squash Salad

Preheat your oven to 375 degrees Fahrenheit, and use the convection setting if you have it. This will help the butternut squash cook evenly.

Line a baking tray with parchment paper and spread the butternut squash out on the tray. Sprinkle them with 1 1/2 tsp cinnamon and 1/2 tsp salt and toss them to coat with the spices.

Bake the butternut squash cubes for 20 minutes, until they are soft when pierced with a fork. Set them aside to cool a bit.

Meanwhile, make the dressing by stirring together the olive oil, mustard, maple syrup, and 1 1/2 tsp cinnamon.

Pour the dressing into the bowl you intend to serve the salad in. Add the kale to the bowl and toss to coat it with the dressing.

Top the salad with the roasted butternut squash.

Shave the cheddar cheese over the top of the salad and sprinkle the pumpkin seeds over top as well. Enjoy!

Looking for more yummy sides?

If so, make sure you check out the Kitchen Counter for more fall recipes! Here are a few ideas you’ll love:

• Apple and White Cheddar Salad
• Honey Balsamic Brussel Sprouts
• Rosemary Roasted Potatoes
• Curried Carrot Soup
• Cream of Turkey Soup

If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.