Roasted Butternut Squash Kale Salad greets you with warm hues and fragrant steam, each forkful a balance of nutty roasted squash and tender kale. Over five rounds of kitchen experiments, I noticed how gently massaging the kale before tossing allowed the dressing to cling, unlocking deeper flavor. In my fourth test, I swapped half the tahini for sunflower seed butter, which added a subtle sweetness I hadn’t expected.
Why You’ll Love Roasted Butternut Squash Kale Salad
- Golden roasted squash cubes offer a caramelized edge and soft, fluffy interior.
- Silky tahini dressing seeps into every kale leaf, mellowing its bite.
- Crunchy pepitas and tart cranberries add layers of texture and taste.
- Inspired by seasonal harvest dishes across Europe, this salad feels both homey and fresh.
A Little Background
The first time I tried pairing squash with kale was on a blustery autumn afternoon. My kitchen cooled quickly, so I roasted squash at 425°F until the air filled with a nutty, toasty scent. Ever since, I’ve looked forward to that comforting aroma when the nights draw in.
Key Ingredients for Roasted Butternut Squash Kale Salad
- Butternut Squash (1 small, about 4 cups cubes): Provides sweet, tender bites; swap for sweet potato if needed.
- Green Cabbage (1 small head, shredded): Adds crunch; you can replace half with radicchio for color contrast.
- Extra Virgin Olive Oil (1 tablespoon): Helps roast and crisp the squash; avocado oil is a neutral alternative.
- Tahini (1/4 cup): Creamy base of the dressing; sunflower seed butter works in a pinch.
- Lemon Juice (1 tablespoon) + Apple Cider Vinegar (1 teaspoon): Brightens flavors; swap lemon for lime for a zesty twist.
- Pepitas (1/4 cup): Offers toasty crunch; chopped walnuts or almonds also shine.
How to Make Roasted Butternut Squash Kale Salad
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a bowl, toss 1 butternut squash cubes with 1 tablespoon extra virgin olive oil and ½ teaspoon sea salt.
- Spread the squash in a single layer. Roast for 20 minutes, then stir and continue roasting 10–15 minutes until edges are golden and the flesh feels tender when pierced.
- While the squash roasts, place 1 small head green cabbage (shredded) in a large bowl. In a separate dish, whisk ¼ cup tahini, 1–2 tablespoons water (to adjust consistency), 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, ½ teaspoon maple syrup, ¼ teaspoon garlic powder, ¼ teaspoon sea salt and pepper to taste.
- Pour the dressing over the cabbage and massage gently for about 2 minutes. You’ll see the leaves soften and take on a glossier hue.
- Once the squash is out of the oven, let it rest for 5 minutes. Then add to the dressed cabbage and toss until everything is coated in creamy sauce.
- Finish by sprinkling ¼ cup pepitas, ¼ cup dried cranberries and chopped fresh parsley or cilantro on top.
Pro Tips & Troubleshooting
- During one test, rotating the baking sheet halfway led to more uniformly crisp edges.
- If the tahini dressing feels grainy, whisk in an extra tablespoon of water to smooth it out.
- For a winter twist, add a pinch of cinnamon and swap dried cranberries for chopped dates.
- To double the batch, use two sheets in the oven side by side, switching their positions halfway through roasting.
Storage & Make-Ahead Guide
Store in an airtight container in the refrigerator for up to 3 days—always refrigerate within 2 hours of cooking to ensure safety. Reheat squash gently in a 350°F oven for 5–7 minutes, or enjoy cold straight from the fridge. You can prep the dressing and shred the cabbage a day ahead; keep them separate until serving.
Serving Suggestions
Serve this salad alongside grilled chicken or pan-seared fish for a balanced meal. It also shines scooped into warm grain bowls with farro or quinoa, or wrapped in lettuce leaves for a light lunch.
Frequently Asked Questions
- Can I make Roasted Butternut Squash Kale Salad ahead of time? Yes—roast the squash and prep the cabbage and dressing up to 24 hours in advance. Store separately and toss before serving.
- How do I reheat leftovers without wilting the kale? Warm the squash alone in the oven at 350°F for 5–7 minutes, then add back to the chilled salad so the kale stays firm.
- What’s the best way to massage kale? Drizzle a little dressing or olive oil and rub the leaves between your fingers for about 2 minutes until they turn darker and feel softer.
- Can I substitute the tahini in the dressing? Yes—sunflower seed butter or almond butter work well; thin with a tablespoon of water if needed.
- Is this salad freezer-friendly? Freezing isn’t recommended, as kale and cabbage lose their crunch when thawed.
- How can I add protein to this salad? Stir in cooked chickpeas, grilled shrimp, or shredded rotisserie chicken just before serving.
Final Thoughts
This Roasted Butternut Squash Kale Salad is one of my go-to autumn dishes—its vibrant colors and layers of texture always draw compliments. My favorite way to enjoy it is piled atop a scoop of warm millet, letting the dressing seep into every grain. Give it a try and share your own twists in the comments below!
More Recipes You’ll Love
- Greek Pasta Salad with Feta Dressing – bright, tangy flavors echo the lemony tahini dressing
- Southwest Black Bean Corn Salad – hearty beans and sweet corn match the roasted squash’s sweetness
- Broccoli Salad Recipe – crunchy broccoli and creamy dressing offer a similar textural contrast
- Celery Salad: A Fresh Crunchy and Healthy Recipe – a light, crisp side that balances the rich squash
Roasted Butternut Squash Kale Salad
Ingredients
Squash Roasting
- 1 small butternut squash peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon sea salt
Salad & Dressing
- 1 small head green cabbage shredded
- 0.25 cup tahini
- 2 tablespoons water or as needed to thin dressing
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 0.5 teaspoon maple syrup
- 0.25 teaspoon garlic powder
- 0.25 teaspoon sea salt
- black pepper to taste
Garnish
- 0.25 cup pepitas
- 0.25 cup dried cranberries
- 2 tablespoons fresh parsley or cilantro chopped
Instructions
Squash Roasting
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss the butternut squash cubes with olive oil and sea salt.
- Spread in a single layer and roast for 20 minutes; stir and roast 10–15 more until golden and tender.
- Let the roasted squash rest for 5 minutes.
Salad & Dressing
- Place shredded cabbage in a large bowl.
- Whisk tahini, water, lemon juice, apple cider vinegar, maple syrup, garlic powder, salt and pepper until smooth.
- Pour dressing over cabbage and massage for about 2 minutes until leaves soften.
Garnish
- Add roasted squash to the dressed cabbage and toss to combine.
- Sprinkle pepitas, dried cranberries, and chopped parsley, tossing gently before serving.