Kale and Butternut Squash Salad
This Kale and Butternut Squash Salad is the perfect cozy fall recipe — hearty, colorful, and full of flavor. With tender kale, roasted squash, orzo pasta, goat cheese, pistachios, and a flavorful maple dijon dressing, it’s a delicious mix of sweet and savory in every bite!
Butternut Squash Salad
Fall salads are all about color, crunch, and cozy flavors! With crisp apples, roasted veggies, toasted nuts, and tangy vinaigrettes, they strike the perfect balance between fresh and hearty. They’re proof that salads aren’t just for summer — they can be just as comforting and satisfying when the weather turns cool.
One of our favorite recipes this season is this cozy kale and butternut squash salad. I figured now that we’re empty nesting, I’d get to enjoy the leftovers all to myself — but I was so wrong! Mike kept going back for seconds (and thirds!), and before I knew it, the leftover situation was bleak. Poor me!
Pro-Tip: Hide the salad from your hubby!
Why This Recipe Works:
- Easy prep – Roasting the squash and massaging the kale enhances flavor without complicated techniques, making it approachable for any cook.
- Nutrient dense – Kale, squash, and nuts combine vitamins, fiber, protein, and healthy fats, so it’s as nourishing as it is tasty.
- Full of flavor – The natural sweetness of roasted butternut squash pairs perfectly with the slightly bitter, earthy kale, plus we’re adding orzo pasta to soak up that delicious maple dijon dressing!
- Nice texture – Tender roasted squash and orzo pasta, slightly chewy kale, creamy goat cheese, and crunchy nuts create that texture we crave in our salads.
What You’ll Need:
- kale
- butternut squash
- olive oil
- salt and pepper
- orzo pasta (or use quinoa)
- goat cheese
- shelled pistachios
- pomegranate arils
- dressing – a combo of extra-virgin olive oil, red wine vinegar, orange juice, dijon mustard, pure maple syrup, shallots, salt, and pepper
How to make Kale and Butternut Squash Salad
Step 1
Make maple dijon dressing. In a mason jar, combine dressing ingredients – olive oil, red wine vinegar, orange juice, pure maple syrup, minced shallots, kosher salt, and freshly ground black pepper. Shake well and set aside until later.
Step 2
Prep butternut squash. Cut ends of squash and use a potato peeler to peel the skins off. Then use a sharp knife to chop into bite-sized chunks. Discard seeds.
Step 3
Roast butternut squash. Preheat oven to 400-degrees F and line two baking sheets with parchment paper. Add squash to the pans and drizzle with olive oil, salt, and pepper to taste. Spread squash out in a single layer to roast, switching pans to opposite oven racks about halfway through.
Roast squash until fork tender, 30 minutes or more.
Step 4
Cook orzo pasta. Meanwhile, cook orzo pasta in a pot of boiling, salty water, You can use chicken broth instead of water if desired. Cook pasta to al dente and then drain. Let cool.
Step 5
Prep kale. Remove kale from stems and tear into bite-sized pieces. Rinse and drain in a salad spinner (or you can buy pre-packaged kale). Place in a large bowl, add a drizzle of olive oil and a sprinkle of salt, and then use your hands to massage kale until vibrant green and velvety.
You may think that you have way more kale than needed, but it shrinks when you massage it. So use both heads of kale!
Step 6
Combine ingredients. In a large serving bowl, combine the kale, roasted squash, orzo pasta, goat cheese, pistachios, and pomegranate arils. Toss salad.
Step 7
Add dressing to serve. If serving a large group, add the dressing to the entire bowl. If you’re not intending to eat the entire recipe, then dress each individual serving separately. Store remaining ingredients undressed.
Store leftover ingredients in an airtight container in your refrigerator for 3-4 days. Store dressing separately.
Recipe FAQs:
Raw kale can be tough and a little bitter. Gently massaging it with a bit of olive oil and a pinch of salt breaks down the fibers, softening the leaves and making them more tender, while also mellowing the bitterness. This gives the salad a smoother, more enjoyable texture.
Yes, peeling ensures tender, evenly roasted cubes. The skin can be tough and chewy if left on.
Yes, I normally prep this ahead! Roast the squash, boil the pasta, and massage the kale in advance. Store separately and toss with dressing and toppings just before serving.
Toasted nuts or seeds (like pistachios, pecans or pepitas) and cheese, like feta or goat cheese, is optional but delicious. You can also use dried fruit like cranberries or cherries or fresh pomegranate arils.
Other Delicious Butternut Squash Recipes:
Butternut squash is as delicious as it is easy to use — its naturally sweet, nutty flavor adds cozy comfort to any dish. Whether you roast, mash, or blend it into soups and pastas, it transforms simple recipes into something totally irresistible!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Kale and Butternut Squash Salad
Ingredients
- 2 heads kale – massaged
- 8-10 cups butternut squash
- 3 Tablespoons olive oil
- kosher salt and freshly ground black pepper – to taste
- 1/2 cup orzo – or quinoa
- 1/2 cup goat cheese
- 1/2 cup roasted shelled pistachios
- 1/4 cup pomegranate arils
For the dressing:
- 1/2 cup extra-virgin olive oil
- 2 Tablespoons red wine vinegar
- 2 Tablespoons orange juice
- 1 Tablespoon dijon mustard
- 1 Tablespoon pure maple syrup
- 2 teaspoons shallots – minced
- kosher salt and freshly ground black pepper – to taste
Instructions
- Make dressing. In a mason jar, combine dressing ingredients – olive oil, red wine vinegar, orange juice, pure maple syrup, minced shallots, kosher salt, and freshly ground black pepper. Shake well and set aside until later.1/2 cup extra-virgin olive oil, 2 Tablespoons red wine vinegar, 2 Tablespoons orange juice, 1 Tablespoon dijon mustard, 1 Tablespoon pure maple syrup, 2 teaspoons shallots, kosher salt and freshly ground black pepper
- Prep butternut squash. Cut ends of squash and use a potato peeler to peel the skins off. Then use a sharp knife to chop into bite-sized chunks. Discard seeds.
- Roast butternut squash. Preheat oven to 400-degrees F and line two baking sheets with parchment paper. Add squash to the pans and drizzle with olive oil, salt, and pepper to taste. Spread squash out in a single layer to roast, switching pans to opposite oven racks about halfway through.Roast squash until fork tender, 30 minutes or more.8-10 cups butternut squash, 3 Tablespoons olive oil, kosher salt and freshly ground black pepper
- Cook orzo pasta. Meanwhile, cook orzo pasta in a pot of boiling, salty water, You can use chicken broth instead of water if desired. Cook pasta to al dente and then drain. Let cool.1/2 cup orzo
- Prep kale. Remove kale from stems and tear into bite-sized pieces. Rinse and drain in a salad spinner (or you can buy pre-packaged kale). Place in a large bowl, add a drizzle of olive oil and a sprinkle of salt, and then use your hands to massage kale until vibrant green and velvety.2 heads kale
- Combine ingredients. In a large serving bowl, combine the kale, roasted squash, orzo pasta, goat cheese, pistachios, and pomegranate arils. Toss salad.1/2 cup goat cheese, 1/2 cup roasted shelled pistachios, 1/4 cup pomegranate arils
- Add dressing to serve. If serving a large group, add the dressing to the entire bowl. If you’re not intending to eat the entire recipe, then dress each individual serving separately. Store remaining ingredients undressed.
Notes
- Store leftover ingredients in an airtight container in your refrigerator for 3-4 days. Store dressing separately.
- You may think that you have way more kale than needed, but it shrinks when you massage it. So use both heads of kale!
Oh My! I was hoping to find a healthy, yet tasty alternative to all the buttery, fattening fare normally served at this time of year. Bingo – this was perfect! Not only is this dish easy to make – but’s soooo good, beautiful in presentation and it makes up plenty to feed a crew. I made this for our family Thanksgiving and it was a hit. The mix of flavors and textures made it a savory favorite and I had several of all ages asking for the recipe. 🙂
Thanks so much Lisa! I’m so happy your family loved this salad like we do!
This salad is my new obsession! So good!
Mine too!