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Made with tender roasted squash, this butternut squash salad is a delicious lunch or dinner side salad. It’s filled with hearty greens, crunchy nuts, shaved parmesan, and an easy maple vinaigrette.
Big lunch salads are a go-to for me. Since I work from home, I’m often rummaging in the fridge, putting together whatever bits we have to assemble a meal. The salad idea came from the fact we nearly always have both butternut squash and kale in the fall.
I love butternut and use it for everything from butternut squash tacos to butternut squash chili. I first combined squash and kale way back in 2014 when I was contributing to an old Dotdash Meredith publication.
The sweetness of the squash and hearty kale work well together, especially when paired with maple vinaigrette, sharp red onion, and crunchy pecans.
This is a great one to make for Thanksgiving, too. Trust me: While it might not be the usual fare, every time I serve a salad with the rest of the big feast, people are thrilled for something not quite as heavy.
Make this butternut squash salad recipe for lunch or as a dinner side dish!
Ingredients for butternut squash salad
Full list of ingredients including quantities is located in the recipe card.
You’ll need:
- Butternut squash
- Olive oil
- Kale
- Mixed greens, like spring mix, baby arugula, or spinach
- Red onion
- Pecans
- Parmesan cheese
- Maple syrup
- Cider vinegar
- Dijon mustard
- Salt and pepper
For this salad, I use baby arugula along with the kale (and tossed in some leftover butterhead lettuce because I had it!). The peppery arugula works really well against the sweetness of the squash
seasonal spotlight: butternut
Butternut squash grows throughout the summer, but it is a winter squash due to the hard rind protecting it for long-term storage into the winter. To get the most out of a squash, look for ones with longer necks in relation to the bulb end. Larger bulb ends will have more seeds and stringy flesh; the necks have more edible flesh.
How to make this recipe
Preheat the oven to 400ยฐF.
Peel your squash and cut it into bite-size cubes. Because of its shape, it can be hard to cut butternut squash into pieces that are all equal in size and shape, so do the best you can and don’t be too precious about it.
Toss the squash with olive oil and spread onto a rimmed baking sheet. Sprinkle with salt and pepper. Roast for 20-25 minutes, stirring halfway through, until easily pierced with a fork. The total time will depend on how large you’ve cut the pieces. Let the squash cool while you prepare the rest of the salad.
Tear the kale from the stem into bite-size pieces. Wash and pat dry (or use a salad spinner), then put into a bowl. Drizzle with 1 teaspoon of olive oil. Using your hands or a pair of tongs, toss the kale with the oil, squeezing it a bit..
Don’t skip this step! The oil will soften the kale a bit, making it more tender and better to chew. You can also add a small amount of salt or lemon juice to help, but I usually just use oil since we are dressing the salad later. The warmth from the squash will also soften it further.
Add the kale to a large bowl with the mixed greens, squash, red onion, pecans, and parmesan.
In a small bowl, whisk together cider vinegar, maple syrup, dijon mustard, salt, and pepper. Pour in olive oil while whisking, continuing to mix until the dressing is emulsified and thickened.
Pour half of the dressing over the salad and toss well to coat. Add more dressing to taste, or reserve for serving.
Recipe substitutions
The butternut squash can be swapped for other winter squash varieties like kabocha squash or delicata squash. As a bonus, you don’t need to peel those types before eating!
Trade the parmesan cheese for crumbled feta or goat cheese. Because these cheeses are soft, I recommend adding them just before serving.
If you want to add more sweetness to this salad, toss in some dried cranberries, chopped fresh apple, or pomegranate arils.
Pepitas (pumpkin seeds) are great in place of or along with the pecans.
Storage tips
All of the components of this salad can be prepped in advance. You can re-warm the squash briefly in the microwave if you like, but it also tastes good cold. For the dressing, simply re-whisk to blend everything together again before using on the salad.
Leftovers will keep for a day or two in the refrigerator. The kale will soften more as it absorbs the dressing, but keep in mind that more-tender greens will lose their crispness.
This fall salad is a great way to enjoy butternut squash!
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Roasted Butternut Squash Salad
Ingredients
For the squash
- 1 butternut squash, about 3 pounds
- 1 tablespoon olive oil
- Salt and pepper
For the salad
- 1 bunch kale
- 1 teaspoon olive oil
- 4 cups mixed greens, like arugula, baby spinach, or spring mix
- 1/2 cup roughly chopped pecans, toasted
- 1/4 cup thinly sliced red onion
- 1/2 cup shaved parmesan cheese
For the dressing
- 2 tablespoons cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup olive oil
Directions
- Preheat the oven to 400ยฐF.
- Peel the squash, halve, and remove the seeds. Cut into bite-size pieces. Toss with the olive oil and spread onto a rimmed baking sheet. Sprinkle with salt and pepper. Roast for 20-25 minutes, stirring halfway through, until tender. Set aside to cool slightly.1 butternut squash, 1 tablespoon olive oil, Salt and pepper
- Tear the kale from the stems, wash, and pat dry (or use a salad spinner). Place in a bowl and drizzle with olive oil. Use your hands or a pair of tongs to gently massage the oil into the kale to soften. It will look slightly wilted and vibrant in color.1 bunch kale, 1 teaspoon olive oil
- Add the kale to a large bowl along with the greens, roasted squash, onion, pecans, and cheese.4 cups mixed greens, 1/2 cup roughly chopped pecans, 1/4 cup thinly sliced red onion, 1/2 cup shaved parmesan cheese
- To make the dressing, in a small bowl or liquid measuring cup whisk together the cider vinegar, maple syrup, dijon mustard, salt, and pepper. While whisking, pour in the olive oil, mixing until thickened and emulsified.2 tablespoons cider vinegar, 1 tablespoon pure maple syrup, 1 teaspoon dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper, 1/4 cup olive oil
- Pour half of the dressing over the salad and toss to coat. Add more dressing to taste or serve remainder on the side.
Notes
- Serves 6-8 as a side or 3-4 as a lunch salad.
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
