When golden cubes of squash crackle in the oven and vibrant greens rustle under a tangy dressing, that’s when I know a batch of my Roasted Butternut Squash Kale Salad has truly come together. After four rounds of roasting trials and texture tweaks, I found that 22 minutes at 425°F delivers cubes that are tender inside with crisp, caramelized edges. My kitchen filled with a nutty toasted scent each time I opened the oven door, and every taste test brought a new tip for you to enjoy.
Why You’ll Love Roasted Butternut Squash Kale Salad
- Balanced sweet-roasted squash meets bright, tangy dressing for a layered flavor experience
- High-fiber veggies make it a filling, nutrient-packed dish
- Comes together in under 35 minutes—ideal for weeknight meals
- Butternut squash has rich cultural roots as a fall staple in many cuisines
A Little Background
I first whipped up this salad on a crisp autumn afternoon, inspired by farm-stand butternut and a handful of kale languishing in my fridge. My earliest test yielded floppy greens, so I learned to massage the kale with a touch of dressing before toss. By batch three, the flavors had danced into harmony, and I couldn’t resist making it again the next day.
Key Ingredients for Roasted Butternut Squash Kale Salad
- Butternut squash: brings warm, sweet-roasted notes; swap for sweet potato if you like
- Extra-virgin olive oil: coats and caramelizes; use mild-flavor if preferred
- Red cabbage: adds crisp color and bite; slice thin for even texture
- Large carrot: lends bright sweetness; grate finely for quick mingling
- Pepitas: nutty crunch; toast briefly to intensify flavor
- Apple cider vinegar: provides tang; balances squash sweetness perfectly
How to Make Roasted Butternut Squash Kale Salad
- Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss 1 small butternut squash (peeled and cubed) with 1 Tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread in a single layer and roast until tender with golden edges, about 20–25 minutes, stirring once halfway.
- While squash roasts, whisk together in a small bowl: ¼ cup olive oil, 2 Tbsp apple cider vinegar, 1 Tbsp maple syrup, 1 tsp Dijon mustard, ½ tsp salt, and ¼ tsp pepper until glossy.
- In a large bowl, combine 4 cups shredded red cabbage, 1 large grated carrot, and 2 Tbsp pepitas. Toss to distribute ingredients evenly.
- Transfer hot squash to the bowl, pour dressing over, and toss gently until every strand and cube is coated. Taste and adjust seasoning before serving.
Pro Tips & Troubleshooting
- Uniform squash cubes roast evenly—aim for about 1-inch pieces
- If the cabbage wilts, sprinkle with a pinch of salt, let sit 10 minutes, then pat dry before tossing
- Stir in a handful of dried cranberries or fresh herbs for a seasonal twist
- To double the recipe, use two baking sheets so veggies aren’t crowded and steam
Storage & Make-Ahead Guide
Refrigerate any leftovers in an airtight container within two hours of cooking and enjoy within 3 days. For best texture, store roasted squash and salad greens separately. Reheat squash at 300°F for 5–7 minutes, then toss with chilled cabbage and fresh dressing. Always cool components to room temperature before sealing to prevent soggy greens and bacterial growth.
Serving Suggestions
Pile this salad atop warm quinoa or farro bowls, stuff into whole-grain wraps, or serve alongside grilled proteins. A crumb of goat cheese or a drizzle of tahini makes a lovely finishing note for brunch spreads.
Frequently Asked Questions
- How do I roast butternut squash for salad? Preheat the oven to 425°F, toss 1-inch cubes in oil and seasonings, then roast for 20–25 minutes, stirring once, until tender and golden.
- Can I make this salad ahead of time? Yes—store squash and greens separately in the fridge, dress and toss just before serving to retain crispness.
- What can I substitute for pepitas? Try chopped almonds, walnuts, or sunflower seeds for a similar crunch and nutty flavor.
- How do I keep cabbage from getting soggy? After shredding, sprinkle a little salt, let it sit for 10 minutes, then squeeze or pat dry to remove excess moisture.
- What temperature is best for roasting butternut squash? 425°F yields the sweetest, caramelized edges without drying out the centers.
- How long will this salad last in the fridge? Properly stored, it remains fresh for up to 3 days—just refresh with a quick stir before eating.
Final Thoughts
There’s something so comforting about my Roasted Butternut Squash Kale Salad—the way each forkful balances silky squash, crunchy veggies, and a pop of acid. My favorite twist? Toss in a handful of fresh parsley and a crumble of feta. I can’t wait to hear how you make it your own—share your photos and tips below!
More Recipes You’ll Love
- Greek Pasta Salad – a medley of crisp veggies and olives that echoes the fresh crunch of kale
- Caprese Pasta Salad – juicy tomatoes and basil bring a bright contrast to roasted squash
- Air Fryer Brussels Sprouts – another easy roasted veggie side that pairs beautifully with salad textures
Roasted Butternut Squash Kale Salad
Ingredients
Vegetables
- 1 small butternut squash peeled, seeded, and cut into ¾-inch cubes
- 1 Tbsp extra-virgin olive oil for tossing squash
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 4 cups shredded red cabbage about ½ small head
- 2 medium carrots peeled and shredded
- 0.25 cup pepitas toasted
- 0.25 cup chopped fresh cilantro
Dressing
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1 tsp Dijon mustard
- 0.5 tsp kosher salt
Instructions
Vegetables
- Preheat the oven to 425°F (220°C). In a large rimmed baking sheet, toss the butternut squash with 1 Tbsp extra-virgin olive oil, ½ tsp kosher salt, and ¼ tsp black pepper. Roast for 20–25 minutes, stirring halfway, until tender and lightly browned.
- Meanwhile, toast the pepitas in a small skillet over medium heat, stirring, until fragrant, 2–3 minutes; transfer to a bowl to cool.
Dressing
- In a large bowl, whisk together 3 Tbsp extra-virgin olive oil, 1 Tbsp apple cider vinegar, 1 Tbsp maple syrup, 1 tsp Dijon mustard, and ½ tsp kosher salt until smooth.
- Add the shredded cabbage, shredded carrots, chopped cilantro, toasted pepitas, and roasted squash to the dressing. Toss gently to coat, season to taste, and serve immediately.
Notes
Reheat squash at 300°F for 5–7 minutes before mixing.
Dress the salad just before serving to maintain crisp texture.