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fall kale salad topped with butternut squash cubes, avocado slices, apple slices, pomegranate seeds, and goat cheese.
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5 from 2 votes

Kale Fall Salad with Roasted Butternut Squash

This Fall Kale Salad with Roasted Butternut Squash is a little sweet, a little savory, warm, and hearty. It's a simply delicious addition to your next dinner spread or holiday meal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, dinner, lunch, Salad
Cuisine: American, cafe
Servings: 4
Calories: 494kcal
Author: Courtney Paige

Equipment

  • sheet pan
  • Cutting Board
  • Knife
  • Measuring Cups
  • Serving bowl
  • Vegetable peeler
  • Salad tongs
  • parchment paper

Ingredients

  • ½ large butternut squash
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup cooked quinoa
  • 5 oz kale chopped
  • ½ cup pomegranate seeds
  • ½ cup honeycrisp apple chopped
  • ½ avocado
  • ¼ cup pumpkin seeds
  • ¼ cup dried cranberries
  • 4 oz crumbled goat cheese optional
  • ½ cup Panera Bread Fuji Apple Dressing

Instructions

To roast the butternut squash

  • Preheat the oven to 400°F.
  • Remove the skin on the squash with a vegetable peeler. Then, using a knife, slice the squash in half horizontally like a hot dog.
  • Remove the seeds with a spoon. Then, chop into ¼”-¾” slices. Cut those slices into cubes.
  • Add cubed squash to a sheet pan and toss with salt, pepper, and olive oil. You could even toss with a little Italian seasoning for some more flavor.
  • Roast for 25-30 minutes. You may need more or less time depending on the size of the squash you used. Toss 2-3 times while cooking to ensure cubes are cooked equally.

For the salad:

  • Cook 1 cup of quinoa according to package instructions. You can also use a 90-second precooked quinoa packet. It's time efficient and still delicious!
  • Dice your apple into cubes (or thin slices if you prefer) and slice your avocado.
  • Chop kale and place in a bowl. Massage it for 2-3 minutes with the Fuji Apple Dressing. This will soften the kale to take away some of its bitterness and infuse it with flavor.
  • Add apple, avocado, pumpkin seeds, pomegranate seeds, and dried cranberries to the bowl.
  • When butternut squash is complete, remove from pan and add to the salad.
  • Toss and enjoy!

Notes

This salad is best stored in the refrigerator for up to 3 days. The heartiness from the kale will keep it from getting soggy too quickly as compared to a more delicate green like arugula or butter lettuce.
Don't forget to massage your kale! It takes away the bitterness and makes it easier to chew for a more enjoyable eating experience. 

Nutrition

Serving: 1 serving (with dressing) | Calories: 494kcal | Carbohydrates: 65g | Protein: 12g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 720mg | Potassium: 831mg | Fiber: 11g | Sugar: 22g