Fall Kale Salad with Butternut Squash

🥘 Ingredients

Each ingredient in this fall kale salad with butternut squash is intentional. This is everything I use to create the perfect balance of seasonal flavors:

Kale: I use chopped kale as the main green since it has enough structure to stand up to the dressing and toppings. 

Spinach: This softens the overall texture and adds another layer of leafy greens to the salad.

Butternut squash: I cut the squash into 1-inch pieces so it roasts until tender enough to pair with the greens. 

Seasoning: A mix of cinnamon, salt, and pepper rounds out the seasoning and adds warmth to the roasted butternut squash. 

Honeycrisp apples: I use thinly sliced Honeycrisp apples for their crisp texture and sweet, tart flavor. 

Dried cranberries: Sugar-free dried cranberries add a stunning pop of color along with their tart, fruity flavor.

Pecans: These add a satisfying crunch to the salad. 

Vinaigrette: I combine vegetable broth, apple cider vinegar, pure maple syrup, Dijon mustard, minced garlic, thyme, and pepper for a robust dressing that pairs perfectly with all the ingredients.

🔪 How To Make

This is the step-by-step process I follow when making my fall kale salad with butternut squash:

Preheat and prepare butternut: I preheat my oven to 400F and chop the butternut squash into 1-inch pieces. Then I mix the squash with olive oil, salt, pepper, and cinnamon until each piece is seasoned.

Roast butternut: I arrange the squash on a parchment-lined baking sheet and roast it for 25-30 minutes until tender.

Prepare kale: While the squash roasts, I wash the kale, remove the stems, and finely chop the leaves.

Make dressing: Next, I whisk the vegetable broth, apple cider vinegar, Dijon mustard, maple syrup, garlic, thyme, and pepper in a small bowl until well combined.

Massage kale and add spinach: I pour the dressing over the kale and massage the leaves with my hands for 2-5 minutes until they soften and become darker. Then I add the spinach and gently toss it with the kale.

Slice apples: After that, I thinly slice the apples.

Assemble: I arrange the dressed greens on a serving platter or in a large salad bowl, then add the roasted butternut squash, cranberries, apple slices, and pecans over the top. I serve the salad right away while the squash is still warm.

📖 Variations

This fall kale salad is a great starting point and leaves plenty of room for creative additions. These are 3 of my favorite variations: 

Pear and pomegranate: For a more sophisticated salad, I swap the apples for Bosc pears and replace the cranberries with pomegranate seeds. This creates a stunning salad, which I like plating individually for sit-down dinners. 

Nut-free: I swap the pecans for 1/4 cup of toasted pumpkin or sunflower seeds when I need a nut-free version. I like using a mix of both, or adding crispy roasted chickpeas on top.

Root vegetables: In addition to the roasted butternut, I add roasted rainbow carrots or parsnips for an earthy flavor and crisp texture. I do this when I want the salad to be slightly heartier. 

🍽 Serving Suggestions

To make this fall kale salad with roasted butternut part of your dinner menu, I recommend serving it with a side of protein. Vegan schnitzel pairs well, as does vegan meatloaf. For a lighter option, toss in a few cubes of crispy baked tofu teriyaki. And be sure to finish your meal with a seasonal dessert like healthy baked cinnamon apples. 

After heavy Thanksgiving meals and plenty of vegan pumpkin pie, I like making this salad to serve with leftovers the next day. Last year we had a late lunch made up of vegan turkey roast, fresh fall kale salad, and rosemary roasted potatoes. Instead of reheating cranberry sauce, we poured a little extra vinaigrette over everything, which tasted delicious. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover salad in an airtight container in the refrigerator. The chopped kale can keep for up to 3 days when stored properly. Once the kale has been dressed and massaged, I prefer to eat it within 1 day for the best texture. 

Freezing: I do not freeze this fully assembled salad since the fresh vegetables and dressing will lose their texture. Instead, I freeze the roasted squash separately and use it later in another meal. 

Reheating: I do not reheat the finished salad since it is served at room temperature. If the squash has been refrigerated separately, I reheat it in the oven or microwave and add it to freshly prepared greens.

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