Butternut Squash and Kale Salad (with Apples and Goat Cheese)

Name: Roasted Butternut Squash and Kale Salad (with apples and goat cheese)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups cubed butternut squash ((about 2-2.5lbs butternut squash)); 3 tablespoons extra virgin olive oil, divided; 1/4 teaspoon fine sea salt; 1/4 teaspoon garlic powder; 1/8 teaspoon pepper; 1/2 cup pumpkin seeds ((also known as pepitas)); 8 cups lightly packed torn kale leaves ((from curly kale)); 1 large sweet apple, chopped ((or 2 small apples)); 1/3 cup diced red onion; 4 oz goat cheese crumbles; 1/4 cup extra virgin olive oil; 2 tablespoons apple cider vinegar; 3 tablespoons pure maple syrup; 2 tablespoons fresh lemon juice; 1/2 teaspoon fine sea salt ((+ more to taste)); 3/4 teaspoon ground mustard

I made this butternut squash and kale salad to capture every flavor I love about fall in one bowl. Roasted butternut squash, crunchy apples, creamy goat cheese and a homemade maple vinaigrette. This wholesome fall salad is one I come back to time-and-time again!

And just like my healthy fall quinoa salad, it works perfect as a weeknight salad with some chicken thrown is or as a Thanksgiving side dish.

Kale butternut squash salad in large salad bowl with salad claws.

Woman with shoulder length brown hair standing in a kitchen.

Why We Love This Butternut Squash & Kale Salad

Combines fall staples. Every season brings produce I look forward to and this salad brings together some of my fall favorites like butternut squash, crisp apples, pumpkin seeds, and maple vinaigrette. My kale and Brussels sprouts salad also brings together a lot of these fall staples.
Creamy goat cheese. I am a huge fan of goat cheese and look forward to any salad I can sprinkle goat cheese on. I also love dipping warm bread or crackers in this whipped goat cheese dip.
Perfect for making ahead. Thanks to the kale, which holds up beautifully, this salad can be prepped ahead for a few days or can easily be made in advance for holiday meals.

Anyone else feel like fall is a time to reset, sort of like New Year's? Kids are back at school, the leaves are changing, and with the new season it feels like a good time to get back to wholesome eating after a summer of too many trips to the ice cream shop!

This butternut squash and kale salad came together when I wanted something nutritious that contained all my favorite fall produce in one bowl, like butternut squash and apples. And this salad is my favorite way to use both.

We have the cutest little apple orchard near us where we can pick our own apples and this salad, along with my chicken apple sausage sheet pan and apple arugula salad, are some of my favorite ways to use apples.

And for butternut squash, I also love it in baked butternut squash mac and cheese and this maple salmon sheet pan with butternut squash.

Jump to:

Why We Love This Butternut Squash & Kale Salad
Ingredient Notes
Substitutions & Variations
How to make Butternut Squash and Kale Salad
Sara's Notes & Tips for Butternut Squash & Kale Salad
How to Store and Prep in Advance
Recipe FAQs
More Fall Salads For You To Try
Roasted Butternut Squash and Kale Salad (with apples and goat cheese)

Ingredient Notes

Labeled ingredients for butternut squash and kale salad.

Labeled ingredients for maple vinaigrette dressing.

Apple - I recommend using a sweet apple, such as Honeycrisp, Fuji, or Pink Lady. But really any variety of apple will work.
Pumpkin seeds - Also known as pepitas. Pepitas are the seeds that have been removed from the shell. You'll see them called pumpkin seeds or pepitas.
Kale - I prefer curly kale, but you could use lacinato kale (also known as Tuscan kale) in its place. Baby kale could even work too, but if using baby kale, no need to massage it first (it's already soft).
Butternut squash - You can either peel and cut this yourself, or buy it pre-cut. It's actually fairly easy to cut it yourself. I have a quick tutorial below.
Extra-virgin olive oil - For best flavor, use a quality extra-virgin olive oil.

Clean food tips: I prefer to buy organic kale and organic apples since both routinely show up on the Environmental Working Groups Dirty Dozen List.

Substitutions & Variations

Swap out the kale. If kale just isn't your thing, use spinach or any mixed greens.
Switch up the cheese. The goat cheese can be swapped for feta or even cubed sharp cheddar or Manchego cheese would be good too! For a vegan salad, leave out the cheese.
Add some nuts. Lightly toasted pecans or raw pistachios would be a great addition.
Add pomegranate seeds or craisins. Either of these would add a touch of sweetness and would be a nice festive addition. If adding craisins, I recommend unsweetened dried cranberries. I also love these in my cold wild rice salad with dried cranberries and pecans.

How to make Butternut Squash and Kale Salad

Preparing the Butternut Squash

First, you will need to peel and cube the squash. Alternatively, you can buy pre-cut squash at most grocery stores during the fall season. To peel and cut, follow these steps:

Start by cutting each end from the butternut squash.
Using a vegetable peeler, or a sharp knife, carefully peel or trim off the skin from the butternut squash.
Cut the squash in half lengthwise and then in half the short way so you have 4 pieces. Use a spoon to scoop out the seeds.
Place butternut squash pieces cut side down on cutting board and cut into ½ inch slices and then cut the slices into about ½ inch cubes.

Process shots showing how to cut butternut squash.

Next, roast the butternut squash cubes. Toss cubed butternut squash in olive oil, salt, and pepper. Place on parchment paper lined baking sheet and roast at 425 degrees F for 30 minutes, stirring halfway through. Squash is done when lightly browned and can easily be pierced with a fork.

Assembling the Salad

While butternut squash is in the oven, prepare the remaining ingredients.

Roasted pumpkin seeds in a cast iron skillet.

Step 1: Toast the pumpkin seeds. Heat a small pan or skillet over medium heat. Add pumpkin seeds and drizzle with a little extra-virgin olive oil. Stir frequently for 3-4 minutes, or until about half are golden brown (you will hear some of them starting to "pop"). Remove from heat and lightly sprinkle with fine sea salt.

Maple vinaigrette dressing in a mason jar.

Step 2: Make the dressing. Add all of the dressing ingredients to a small mason jar, cover, and shake.

A hand massaging kale in a glass mixing bowl.

Step 3: Massage the kale: Remove kale leaves from inner stem and tear into bite-size pieces. Place kale in mixing bowl and drizzle with 2 tbsp. of extra-virgin olive oil. Gently "massage kale" with your hands until all kale leaves have been coated with oil.

Step 4: Chop the apple and onion and assemble the salad. Place kale in a large shallow bowl or serving tray. Add all of the salad toppings. Drizzle with the maple vinaigrette and gently toss to combine.

Tip: Wait to add the goat cheese until you've mixed the dressing in with the other salad ingredients. This helps the cheese from getting too soft and sticking to everything else.

Sara's Notes & Tips for Butternut Squash & Kale Salad

Tear the kale from the thick inner stem into bite-sized pieces. When removing the kale leaves from the thick inner stems, tear the kale into bite-sized pieces. Smaller pieces work best!
Massage the kale. Massaging kale breaks down the tough fibers and makes it so much more tender, less bitter, and easier to eat. This step makes a huge difference.
Let the roasted squash cool slightly before adding to the salad.
Taste the dressing before adding it to the salad. Everyone has difference preferences on how sweet/tangy they like dressing to be. Want it more sweet? Add additional maple syrup. Too much bite from the vinegar? Add more extra-virgin olive oil.
Use a large shallow bowl or serving tray. I always recommend a shallow bowl or even a serving tray for this salad. That way, the toppings won't weigh the salad down and there is a little bit of everything when it's served.
Use raw pumpkin seeds if needed. Roasting the pumpkin seeds enhances the flavor and adds a nice crunch to the salad. I don't recommend skipping this, but you can use raw pumpkin seeds if desired. If you have extra pumpkin seeds, use them in my homemade pumpkin granola recipe.

Just for fun: Did you know that butternut squash is actually a fruit!? You're welcome!

How to Store and Prep in Advance

How to store: Store leftover salad in an airtight container in the refrigerator for 2-3 days. The salad will become a little softer and more soggy as it sits, but it will still be delicious. I've eaten leftovers two days later and it was still good!

How to prepare in advance: Prepare all ingredients as written. You can store the massage kale, roasted squash, and onion together in an airtight container in the fridge. Store the dressing separately in the fridge. The toasted pumpkin seeds can be stored at room temperature.

Assemble the salad when ready to serve. Add the chopped apple and goat cheese at this time. And give the dressing a good shake before mixing in with the salad.

Alternatively, if making just a few hours ahead, prepare the salad as is and store in the fridge until ready to serve.

Just a note the roasted butternut squash will lose its crisp roasted texture after it's been stored. I do not recommend preparing the ingredients more than 24 hours in advance.

Kale salad with butternut squash and goat cheese in a large serving bowl.

Recipe FAQs

Do I have to massage the kale?

I really do recommend it! Raw kale can be tough and bitter and massaging it helps to soften it and reduce the bitterness.

Can I use a different green instead of kale?

Yes, but the kale is one of the reasons this salad holds up so well. You can use spinach, mixed greens, or even arugula in its place though.

Why does my dressing solidify when stored in the fridge?

Your dressing may solidify if you used a good quality extra-virgin olive oil. Let sit at room temperature for 5 minutes (or you can run under warm water), or until it starts to liquify. Give it a good shake before adding to the salad.