Kale And Butternut Squash Salad (with Maple Dijon Vinaigrette)
This kale and butternut squash salad is the ultimate hearty fall salad—vibrant, flavorful, and packed with nourishing ingredients. It is my go to fall and winter salad to bring to every holiday party or family gathering. It’s one of those salads that even veggie skeptics fall in love with. Roasted butternut squash, crisp apples, pomegranate seeds, quinoa, and crunchy pecans come together with massaged kale and a tangy maple vinaigrette. Whether you’re serving it for lunch, dinner, or a festive gathering, this butternut squash and kale salad is a total showstopper.
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Why You’ll Love This Kale Butternut Squash Salad
- Seasonal and cozy – Perfect for fall and winter
- Nutrient-packed – High in fiber, antioxidants, and plant-based protein
- Meal prep-friendly – Stores well for weekday lunches
- Versatile – Easily customized to suit your taste
- Vegan + Gluten-Free – Naturally free of animal products and gluten
This kale and butternut squash salad is so good, you’ll want to make it all year round.
Ingredients You’ll Need
Here’s a breakdown of the star ingredients that make this kale butternut squash salad both delicious and incredibly nutritious.
Kale
Kale is the hearty green base of this salad. I recommend using curly kale, which holds up beautifully to the dressing and adds extra texture. Lacinato kale or dinosaur kale could also work. If you’ve never liked raw kale, the key is in the massage. Massaging kale softens its tough texture and helps mellow out the bitterness. Simply rub the chopped kale leaves with olive oil and lemon juice for 1–2 minutes. Sprinkle on a bit of sea salt, and you’re good to go!
Health benefits of kale:
- High in vitamin K, C, and A
- Rich in fiber
- Contains antioxidants like quercetin and kaempferol
Butternut Squash
Roasted butternut squash brings warmth, sweetness, and depth to the dish. It’s tossed with olive oil, cinnamon, and a dash of nutmeg, then roasted until golden and tender.
Pro tip: Spread your squash cubes in a single layer on the baking sheet to ensure even roasting and crispy edges.
Butternut squash is loaded with:
- Beta-carotene (converted to Vitamin A)
- Fiber
- Vitamin C and potassium
This ingredient is the heart of any butternut squash and kale salad, adding that perfect fall flavor.
Apple
Crisp, sweet apples provide contrast to the warm and savory elements. You can use any apple variety you find at your grocery store, but Pink Lady or Honeycrisp are especially delicious in this recipe.
Pro tip: Let the apples come to room temperature for the best flavor. Then slice them right before serving.
Quinoa
Quinoa is a plant-based complete protein that gives this salad substance. It has a nutty flavor and fluffy texture that pairs beautifully with the kale and squash.
Why add quinoa?
- Provides 8g+ of protein per cup
- Gluten-free
- Rich in iron, magnesium, and manganese
Pecans
Pecans add the perfect crunch and a dose of healthy fats. You can lightly toast them to enhance their flavor, or even candy them for an extra touch of indulgence.
Pomegranate Seeds
Bright, juicy, and bursting with flavor—pomegranate seeds bring a pop of color and a tart contrast that balances the sweetness of the squash and apple.
Bonus: They’re also packed with antioxidants and vitamin C.
Maple Dijon Vinaigrette
This dressing ties the whole salad together with its sweet, tangy, and slightly spicy flavor. You’ll need:
- Extra-virgin Olive oil
- Apple cider vinegar
- Dijon mustard
- Maple syrup
- Sea Salt
- black pepper
You can whisk it in a bowl or shake it up in a mason jar. It also keeps well in the fridge for up to a week!
How to Make This Kale Butternut Squash Salad
1. Roast the Butternut Squash
Preheat your oven to 425°F (220°C).
Peel and cube the butternut squash, then toss with olive oil, cinnamon, and nutmeg. Spread on a baking sheet in a single layer lined with parchment paper and roast for 25–30 minutes until golden and fork-tender.
2. Cook the Quinoa
While the squash is roasting, cook your quinoa according to package instructions. Fluff it with a fork and set it aside to cool slightly.
3. Make the Maple Dijon Vinaigrette
In a small bowl or mason jar combine all of the salad dressing ingredients. Give it a good shake or stir until emulsified and then set aside.
4. Chop & Massage the Kale
Wash, dry, and de-stem your kale. Chop it into bite-sized pieces. Add it to a large bowl, drizzle half of the salad dressing over it and massage with your hands for 1-2 minutes until the leaves soften and darken in color. Then sprinkle a pinch of sea salt.
5. Assemble the Salad
To your bowl of kale, add:
- Cooked quinoa
- Roasted butternut squash
- Sliced apple
- Pomegranate seeds
- Chopped or toasted pecans
Drizzle on the rest of the dressing and toss to coat. Serve immediately.
Serving Suggestions
This butternut squash and kale salad works in so many settings:
- As a main course: Add roasted chickpeas, grilled chicken, or tempeh for extra protein.
- Holiday side dish: A stunning addition to your Thanksgiving or Christmas table.
- Meal prep lunch: Store in individual containers for quick and healthy weekday lunches.
Variations & Add-Ins
Want to mix it up? Here are some fun ideas:
- Add goat cheese or feta for a creamy, tangy element
- Swap pecans for walnuts or pumpkin seeds
- Use arugula or spinach in place of kale (skip the massage)
- Try roasted sweet potatoes instead of butternut squash
- Add dried tart cranberries for more sweetness
How to Store Leftovers
Fridge: Store in an airtight container in the refrigerator for up to 3–4 days. Keep dressing separate for best texture.
Final Thoughts
I hope you give this nourishing kale butternut squash salad a try! It’s hearty, healthy, and full of fall flavors. Whether you’re prepping lunch for the week or bringing a dish to a potluck, this recipe is sure to please.
More Reader Favorite Salad Recipes
I hope you give this Autumn Harvest Kale Salad a try! It’s full of flavor and packed with nutrients.
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @wholisticmandy on Instagram. Your reviews help support this blog and make it possible for me to continue to create the recipes you know and love
Autumn Harvest Kale & Butternut Squash Salad
Ingredients
Salad Ingredients
- 1 bunch kale deveined & chopped
- 1/2 lemon juiced
- 1/2 butternut squash
- 1/2 cup cooked quinoa
- 1/2 apple sliced
- 1/2 cup pecans chopped
- 1/2 cup pomegranate seeds
Maple Dijon Vinaigrette
- 3 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1 Tbsp dijon
- 1 garlic clove pressed
- 1/3 cup extra virgin olive oil
- 1/2 tsp fine sea salt
- black pepper to taste
Instructions
- First, roast the butternut squash. Preheat your oven to 425°F (220°C).Peel and cube the butternut squash, then toss with olive oil, cinnamon, and nutmeg. Spread on a baking sheet in a single layer lined with parchment paper and roast for 25–30 minutes until golden and fork-tender.1/2 butternut squash, 1 Tbsp olive oil
- While the squash is roasting, cook your quinoa according to package instructions. Fluff it with a fork and set it aside to cool slightly.1/2 cup cooked quinoa
- Now prepare the vinaigrette. Combine all of the vinaigrette ingredients into a small bowl or mason jar in the order that they are listed and thoroughly whisk together or shake until well combined.3 Tbsp apple cider vinegar, 1 Tbsp maple syrup, 1 Tbsp dijon, 1 garlic clove, 1/3 cup extra virgin olive oil, 1/2 tsp fine sea salt, black pepper
- Wash, dry, and de-stem your kale. Chop it into bite-sized pieces. Add it to a large bowl, drizzle half of the salad dressing over it and massage with your hands for 1-2 minutes until the leaves soften and darken in color.1 bunch kale
- To build your salad, you can either add all of the ingredients to the same bowl or build the salads individually on plates. Top the massaged kale with quinoa, roasted butternut squash, pomegranate seeds, chopped pecans, and sliced apple. Then drizzle on the rest of the dressing and toss to coat. Serve immediately.1/2 apple, 1/2 cup pecans, 1/2 cup pomegranate seeds, 1 organic butternut squash
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