This Roasted Butternut Squash Kale Salad is the correct Autumn salad which may be meal-prepped or made prematurely. This salad could be liked chilly or warmth and is full of nourishing elements!

squash, kale and quinoa salad in a wooden bowl

Kale Salad with Butternut Squash

As a result of the leaves change and the air turns crisp, it’s the correct time to embrace the flavors of fall! Thought of considered one of my favorite strategies to do that is with a hearty and nourishing Butternut Squash Kale Salad.

This salad combines tender roasted butternut squash with current kale, crunchy roasted chickpeas, nutty quinoa, sweet dried cranberries, creamy feta, and pecans, all tossed in a tangy apple cider vinegar vinaigrette. It’s a satisfying meal that’s full of nutritional vitamins and bursting with style.

Why You’ll Love This Recipe

  • Glorious for Autumn: This salad captures the essence of fall with its seasonal elements, making it a super dish to benefit from by the cooler months.
  • Nutrient-Packed: With kale, quinoa, and butternut squash, this salad is full of fiber, dietary nutritional vitamins, and minerals that assist common properly being.
  • Flavorful and Satisfying: The combination of sweet butternut squash, tangy feta, and crunchy pecans creates a satisfying chunk in every forkful.
  • Good for Meal Prep: This salad retailers properly, making it an outstanding risk for meal prepping. You’ll benefit from all of it by the week with out compromising on type or texture.

Key Elements for Butternut Squash Salad

ingredients for butternut squash kale saladingredients for butternut squash kale salad
  • Butternut Squash: Roasted to perfection, it offers a pure sweetness and creamy texture to the salad.
  • Roasted Chickpeas: Current a satisfying crunch and a elevate of protein.
  • Kale: A hearty inexperienced that holds up properly in salads and provides a dietary punch.
  • Quinoa: A protein-rich grain that gives bulk and texture.
  • Dried Cranberries: Add a pop of sweetness that balances the savory components.
  • Feta Cheese: Creamy and tangy, it pairs beautifully with the sweetness of the squash and cranberries.
  • Pecans: Current a rich, nutty style and a satisfying crunch.
  • Apple Cider Vinegar vinaigrette: Ties the entire elements together with a tangy and barely sweet dressing.

*That’s merely an ingredient overview. The full recipe with measurements is beneath inside the recipe card.

The appropriate approach to Make Kale and Butternut Squash Salad

Step 1

Mix collectively the cubed butternut squash, olive oil, thyme, salt and pepper. Unfold onto a baking sheet and bake inside the oven at 400 ranges F for 25-Half-hour.

Step 2

Toss the chickpeas, olive oil, paprika and salt collectively. Unfold onto a separate baking sheet and bake inside the oven for 25-35 minutes similtaneously the butternut squash.

Step 3

Add the entire elements to a mixing bowl and toss together with the apple cider vinegar vinaigrette. Season with further salt and pepper if needed.

The appropriate approach to Retailer

This salad retailers beautifully, making it good for meal prep! Retailer any leftovers in an airtight container inside the fridge for as a lot as 3 days. For many who plan to retailer the salad, have in mind sustaining the dressing separate and together with it merely sooner than serving to cease the kale from wilting.

Recipe Variations and Substitutions

  • Butternut Squash Substitutes: You’ll swap butternut squash for sweet potatoes or acorn squash for a similar style and texture.
  • Cheese Decisions: be joyful to do that salad with goat cheese or sliced parmesan cheese in its place of feta, or for a dairy-free risk depart the cheese out.
  • Add Protein: For an extra protein enhance, add grilled rooster, tofu, and even cooked lentils.
  • Nuts: Swap pecans for walnuts, almonds, or pumpkin seeds for a novel crunch.

Expert Solutions for Making Butternut Squash Salad

  • Roast the Squash Appropriately: Be sure that to cut the butternut squash into uniform gadgets so that they roast evenly. Don’t overcrowd the pan to ensure they get crispy edges.
  • Fluff The Quinoa Rinse the quinoa properly sooner than cooking to remove any bitterness. As quickly as cooked, fluff it with a fork and let it cool sooner than together with it to the salad.
  • Make the Dressing in Advance: Preparing the apple cider vinegar vinaigrette ahead of time permits the flavors to meld collectively beautifully.
  • Add the Crunch Merely Sooner than Serving: For many who’re meal prepping, add the roasted chickpeas and pecans merely sooner than serving to take care of them crunchy.
  • Season Generously: Don’t neglect to season the salad with salt and pepper to convey out the entire flavors.

Usually Requested Questions

Can I make this salad ahead of time?

Utterly! This salad is good for meal prep. Merely protect the dressing separate until you’re in a position to serve.

Can I eat this salad warmth?

Certain, this salad shall be liked warmth or chilly. For many who select a warmth salad, you presumably can serve the roasted butternut squash and quinoa whereas they’re nonetheless warmth.

Is that this salad gluten-free?

Certain, this Butternut Squash Kale Salad is in fact gluten-free as long as your entire elements, along with the quinoa and dressing, are licensed gluten-free.

butternut squash and kale salad in a wooden bowl with wood salad spoonsbutternut squash and kale salad in a wooden bowl with wood salad spoons

Attempt These Butternut Squash Recipes Subsequent!

Recipe Video

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Print

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Description

Have the benefit of this Roasted Butternut Squash Salad for a super Autumn lunch, side, or appetizer.

Roasted Butternut Squash

Roasted Chickpeas

Salad

Apple Cider Vinegar vinaigrette

  1. Roast the squash and chickpeas: preheat the oven to 400 ranges F and line 2 baking sheets with parchment paper. Toss the squash, olive oil, thyme, salt and pepper collectively and unfold onto one baking sheet. Toss the chickpeas, olive oil, paprika and salt collectively and unfold onto the second baking sheet. Bake for 25-35 minutes until the squash is tender and chickpeas are crispy.
  2. Put collectively the vinaigrette: mix collectively the olive oil, apple cider vinegar, maple syrup, garlic, dijon, salt and pepper. Put apart
  3. Put collectively the salad: mix collectively the roasted squash, roasted chickpeas, quinoa, kale, feta, dried cranberries and pecans. Excessive with the vinaigrette and toss collectively. (I prefer to suggest starting with half the vinaigrette and together with further do you have to want.)

Notes

If prepping this salad prematurely, robe correct sooner than serving. 

Retailer dressing and salad individually for additional freshness. 

Vitamin

  • Serving Measurement: 1/sixth of the recipe
  • Vitality: 340
  • Sugar: 9g
  • Fat: 13g
  • Carbohydrates: 42g
  • Fiber: 7.5g
  • Protein: 9.5g