3.87 45 Published Feb 12, 2021, Updated Nov 11, 2024 This recipe is basically vintage at this point! I made it in 2012 for a Thanksgiving party and it was such a hit that I shared it on the blog. Since then, the photos have gotten a few face lifts, but the recipe has stayed the same. I’m sharing it again because it’s such a good recipe, I think it needs more time in the spotlight!
Why You’ll Love This Salad
Balance of sweet and savory – The roasted squash and cranberries add just the right amount of natural sweetness, while the olives bring a briny addition that keeps things interesting. Make-ahead friendly – This salad actually gets better with a little marinating time, so you can toss it together ahead of time and let the flavors meld while you focus on the main dish. Good-for-you ingredients – Packed with nutrient-dense veggies and healthy fats, this salad isn’t just delicious; it’s a nourishing, satisfying dish that feels as good as it tastes.
Ingredients Needed
lacinato kale (aka dinosaur kale) – I love using lacinto kale in this recipe! If you’re not a huge fan of kale, I recommend starting with lacinto kale. It’s a little more mild tasting in my opinion! spring mix – feel free to use any mixed greens you have on hand or simply increase the amount of kale if you prefer a heartier base. dried cranberries – these add just the right amount of sweetness to this salad! kalamata olives – swap for black olives or green olives if you prefer a different flavor, or leave them out for a more mild taste. walnuts – you could use any type of nut you’d prefer, but I really love the way walnuts taste in this salad. Just be sure to toast them for that extra depth of flavor. bell pepper – any color will do. I like using red, orange or yellow. butternut squash – the star of this salad! Roasting it brings out its natural sweetness and adds a caramelized depth of flavor.
Find the full ingredient list with measurements in the recipe card below.
How to Make Roasted Butternut Squash
The first step of this recipe is to make the roasted butternut squash. This step takes the longest so be sure to start this first! You’ll start by preheating your oven to 400ºF. Cut the bottom of your squash to create a stable base and then use a vegetable peeler to remove the skin. After peeling, cut off the top of the squash and then cut in half lengthwise. Scrape out the seeds with a spoon. Cut the squash into 1-inch cubes and toss the in olive oil and sea salt. Spread the cubes onto a baking sheet and roast for 30-40 minutes, turning once or twice during cooking. The butternut squash is ready when all of the pieces are tender and some have brown spots.
Assembling the Salad
Toast walnuts – While the butternut squash is roasting, toast the walnuts on a separate baking sheet for 6-8 minutes in the oven heated to 400ºF. Remove and let cool before chopping into bite sized pieces. Prep kale – Stack the kale leaves and roll into tight bundles. Use a sharp knife to slice the rolls thinly to create shredded pieces. Rehydrate cranberries – Pour 1/2 cup of water over the cranberries and leave them to soften until you’re ready to toss the salad. You’ll drain the water before adding the cranberries to the salad. (This step is optional.) Make dressing – Whisk the olive oil, balsamic vinegar, sea salt and pepper in your salad bowl. Assemble – Add all of the salad ingredients to the bowl with the dressing and toss to combine. Let the salad marinate in the refrigerator for at least 30 minutes to 1 hour before serving. The longer the kale marinates, the softer it will become.
Serving Suggestions
This roasted butternut squash kale salad is versatile enough to fit into all kinds of meals. Here’s how I love to serve it:
Holiday side – I served this for Thanksgiving, and it was a hit! It pairs perfectly with other seasonal dishes like green bean casserole, mashed cauliflower, vegan cornbread, butternut squash quinoa stuffing, wild rice stuffing or cranberry sauce. It’s a refreshing, colorful addition that balances out the richer holiday classics. Paired with soup – For a cozy fall or winter meal, serve this salad alongside a warm bowl of soup. It goes especially well with hearty options like my turkey soup or vegetable soup for a comforting and complete meal. As a light lunch – This salad makes a lovely lunch on its own, especially if you’re craving something fresh but satisfying. Just add a handful of almond flour crackers or a small serving of nuts on the side for a little extra crunch.
Storing Leftovers
In the fridge – Store leftovers in an airtight container in the fridge for up to 2-3 days. This salad actually tastes better the next day, but keep the fried shallots or any other crunchy toppings separate until serving to keep them crispy. Making ahead – If you’re prepping this salad in advance, you can roast the squash, toast the walnuts, and chop the kale ahead of time. Store each component separately, then toss everything together and add the dressing when you’re ready to serve.
More Kale Salads to Try:
Garlicky Kale Salad Massaged Kale Salad Kale & Cabbage Pad Thai Salad Kale and Brussels Sprout Salad Butternut Squash Kale Salad Sweet Potato Kale and Quinoa Salad Detox Salad Kale Salad with Peanut Dressing
More Healthy Salad Dressing Ideas:
Mexican Goddess Dressing Maple Dressing Avocado Ranch Dressing Lemon Vinaigrette Turmeric Tahini Dressing Avocado Caesar Dressing Chili Almond Dressing Zesty Tahini
Be sure to check out all my side dish recipes as well as my full collection of salad recipes. Photos by Ashley McLaughlin.
