Kale Butternut Squash Salad

Kale and butternut squash salad with apple and pomegranate seeds in a large bowl.

5 from 1 vote

A colorful fall salad made with tender kale, roasted butternut squash, crunchy apple and pecans, feta, and juicy pomegranate tossed in a bright balsamic dressing.

Prep Time25

Course: Main Course, Salad, Side Dish

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

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

If you're making this to store in the fridge, I suggest keeping the pecans out and adding them in right before serving. Keeping them separate makes sure they don't get soggy!

Nutrition