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A large bowl of leafy green salad with chunks of butternut squash, red onion, pecans, and shaved cheese, with serving utensils and bowls of toppings on the side.
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Roasted Butternut Squash Salad

Squash is tossed with kale, nuts, onion, and cheese with an easy maple vinaigrette.
Prep Time25 minutes
Cook Time20 hours
Total Time20 hours 25 minutes
Servings: 8

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

Instructions

  • Preheat the oven to 400°F.
  • 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.
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