Roasted Butternut Squash and Kale Salad (with apples and goat cheese)

Dressing being poured on kale salad with butternut squash.

Roasted Butternut Squash and Kale Salad (with apples and goat cheese)

This butternut squash and kale salad captures every flavor I love about fall. 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!

Course Salad, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings side servings

Calories 256kcal

Author Sara

Equipment

1 Baking sheet
1 mason jar
1 shallow bowl for serving

Ingredients

For the Salad

4 cups cubed butternut squash (about 2-2.5lbs butternut squash)
3 tablespoons extra virgin olive oil, divided
¼ teaspoon fine sea salt
¼ teaspoon garlic powder
⅛ teaspoon pepper
½ 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)
⅓ cup diced red onion
4 oz goat cheese crumbles

For the Dressing

¼ cup extra virgin olive oil
2 tablespoons apple cider vinegar
3 tablespoons pure maple syrup
2 tablespoons fresh lemon juice
½ teaspoon fine sea salt (+ more to taste)
¾ teaspoon ground mustard

Instructions

Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Toss cubed butternut squash with 1 tbsp. extra-virgin olive oil, salt, garlic powder, and pepper. Evenly spread out squash on your prepared baking sheet.
4 cups cubed butternut squash, ¼ teaspoon fine sea salt, ¼ teaspoon garlic powder, ⅛ teaspoon pepper
Bake squash for 25-30 minutes, stirring halfway through, or until squash can easily be pierced with a fork and is golden brown.
While the squash is cooking, roast the pumpkin seeds and prepare the kale.
- Heat a cast iron skillet or frying pan over medium heat. Add the pumpkin seeds and lightly drizzle with extra-virgin olive oil. Stir frequently for 3-4 minutes, or until about half of the pumpkin seeds are lightly browned and toasted. Sprinkle with fine sea salt and set aside.
- Place the torn kale leaves in a large bowl and drizzle with 2 tbsp. of extra-virgin olive oil. Using your hands, massage the oil into the kale until all kale leaves are coated. Set aside.
½ cup pumpkin seeds, 8 cups lightly packed torn kale leaves
Prepare the dressing by adding all dressing ingredients to a small mason jar, cover, and shake until mixed. You can also whisk all ingredients together in a small bowl.
¼ cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 3 tablespoons pure maple syrup, 2 tablespoons fresh lemon juice , ½ teaspoon fine sea salt, ¾ teaspoon ground mustard
After the squash has cooked, let it cool slightly and then assemble the salad. Add kale to a large shallow salad bowl or serving tray. Add butternut squash, apples, onions, and pumpkin seeds. Drizzle with the maple vinaigrette and gently toss to combine. Lastly, add the crumbled goat cheese.
1 large sweet apple, chopped, ⅓ cup diced red onion , 4 oz goat cheese crumbles
Serve and enjoy!

Notes

It's best if your butternut squash is cut into ½"-¾" cubes. See blog post for how to peel and cut a butternut squash.
When removing the kale leaves from the thick inner stems, tear the kale into bite-sized pieces. I also recommend chopping the apple and onions on the smaller side.
If using baby kale, you do NOT need to massage the kale first.
When preparing this salad, a large shallow bowl or large plate works best. It keeps the toppings evenly distributed and keeps them from weighing down the kale.

Nutrition