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+ servings

Kale and Butternut Squash Salad Recipe

Prep10 mins
Cook30 mins
Total40 mins
My Kale and Butternut Squash Salad with Apples and Pumpkin Seeds is a little sweet, a little savory, warm, and hearty. It's a simply delicious addition to your next dinner spread.
Author: Courtney Paige


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


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


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.

Form 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 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 (it can be quite stiff) 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!


This salad is best stored in the refrigerator for up to 3 days.