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This kale butternut squash salad is the perfect fall and winter salad. It’s great for any day but perfect for entertaining. It has all of the best cold weather ingredients like kale, butternut squash and pomegranate seeds tossed in a flavorful dressing.
Kale salads are one of my favorite ways to enjoy veggies through the fall and winter seasons. Unlike traditional salad greens, kale is hearty enough that you can even store it after it’s dressed.
They’re also so vibrant and colorful that they’re a great option for entertaining for the holidays too. This is one of my favorites alongside my Kale Chicken Salad and Kale and Broccoli Salad!
Why You’ll Love This Salad
- Nutrient-packed. This salad is packed with fiber, healthy fats and antioxidants from colorful fruits and veggies.
- Surprisingly easy. It’s impressively vibrant and colorful but super easy to put together.
- Perfect for entertaining. It’s the perfect side dish to bring to your next holiday gathering. Kale, pomegranate, apple and butternut squash bring the best seasonal flavors to the table.
- Make it a meal. Easily make this a complete balanced meal by adding a protein, like shredded chicken or salmon.
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
Salad Ingredients
- Kale: A large bunch or a 12 oz bag. Massaging it with olive oil makes it tender and less bitter.
- Pomegranate seeds: For vibrant color, crunch, and antioxidants.
- Red onion: Thinly sliced for a little sharpness.
- Apple: A crisp, sweet-tart variety like Honeycrisp works perfectly here.
- Butternut squash: For the perfect amount of fall flavor.
- Feta cheese: Crumbled from the block is best!
- Pecans: Walnuts, almonds or sunflower seeds work too. You can toast them for extra flavor.
Dressing Ingredients
- Lemon juice: For bright vibrant flavor, I like a lemon and vinegar combination.
- White balsamic vinegar: Milder than regular and slightly sweet.
- Olive oil: Heart-healthy fat to balance the acid.
- Honey: A little sweetness to match the pomegranate and apple.
- Dijon mustard: Adds some creaminess and helps emulsify the dressing.
- Salt + black pepper: To bring it all together.
Variation Ideas
- Add a protein. Make it a complete meal by adding a pound of cooked shredded chicken, roasted salmon or any other protein you enjoy.
- Swap the fruit. Instead of apples, try mandarin oranges or pears.
- Change up the pomegranate. If you’re not in the mood to de-seed a pomegranate or it’s not in season, use dried cranberries instead.
- Summer swap. For a summertime version, swap the butternut squash for sweet potatoes and apples for peaches or nectarines.
How To Make This Kale Butternut Salad
- Roast butternut squash. Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper, then spread it in a single layer on a parchment-lined baking sheet. Roast at 400°F for 20–25 minutes, flipping halfway through, until golden and tender. Set aside to cool while you rest of the salad.
- Massage kale. Add kale and olive oil to a large bowl. Massage kale for 2-3 minutes. This step is super important and makes the kale tender enough for a salad.
- Make the dressing. Combine all dressing ingredients in a small bowl. Whisk to combine. Set aside.
- Add remaining ingredients. Add remaining salad ingredients to the bowl and drizzle with dressing.
- Toss. Toss gently until thoroughly combined.
How To Store
It’s best enjoyed fresh, but kale stores pretty well even after being dressed. Store leftovers in an airtight container in the fridge for 2-3 days. I recommend leaving the pecans out until right before serving.
Jamie’s Tips
Recipe Tips
- Don’t skip the massage. Any time you make a salad with kale, you absolutely have to massage it first. It breaks the kale down so that it’s tender enough to be eaten raw.
- Peel a pomegranate with no mess. Fill a large bowl with water. Gently slice your pomegranate in half, then break into 4-5 pieces gently with your hands. Put all fruit pieces in the water and remove pomegranate seeds under the water. The seeds will sink and the extra fruit flesh will float for easy clean up! Drain the water and you’re done.
- Save yourself time. Save yourself time by buying pre-cut or frozen butternut squash and pre-washed and chopped kale!
More Hearty Fall Salads
If you’ve made and loved this Kale Butternut Squash Salad or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Kale Butternut Squash Salad
Ingredients
Salad Ingredients
- 1 large bunch of kale (or 12 oz bag), stems removed, chopped
- 1 tbsp olive oil
- 1 whole pomegranate, seeded
- 1/2 medium red onion, thinly sliced
- 1 large apple, thinly sliced
- 1 cup butternut squash, cubed
- 1/2-3/4 cup feta cheese, crumbled from block
- 1/3-1/2 cup pecans, roughly chopped
Dressing Ingredients
- 1 medium lemon, juiced
- 2 tbsp white balsamic vinegar, or regular balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1/8-1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Start by roasting butternut squash. Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper, then spread it in a single layer on a parchment-lined baking sheet. Roast at 400°F for 20–25 minutes, flipping halfway through, until golden and tender. Set aside to cool while you rest of the salad.
- Make the dressing: combine all dressing ingredients in a small bowl. Whisk to combine. Set aside.
- Add kale and olive oil to a large bowl. Massage kale for 2-3 minutes. This step is super important and makes the kale tender enough for a salad.
- Add remaining salad ingredients plus dressing and toss gently to combine.
Notes
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
