This kale butternut squash salad is an ideal fall and winter salad — bright, hearty, and perfect for entertaining. It combines tender massaged kale, roasted butternut squash, crisp apple, juicy pomegranate seeds, tangy feta, and crunchy pecans, all tossed in a simple lemon and white balsamic dressing.
Kale salads are one of my favorite ways to enjoy vegetables through the cooler months. Unlike delicate salad greens, kale is hearty and stands up well to robust ingredients and dressings. Massaging the kale with olive oil softens the leaves and mellows the bitterness, making it delicious eaten raw.
This salad is colorful and festive for holiday gatherings or weeknight dinners. It pairs well with roasted or grilled proteins and is easy to scale for a crowd. Variations and swaps are flexible — see the suggestions below for simple seasonal changes.
Why You’ll Love This Salad
- Nutrient-packed. Fiber, healthy fats, and antioxidants come together for a satisfying, nourishing side or main.
- Surprisingly simple. The flavors feel elevated but the steps are easy and straightforward.
- Great for entertaining. The salad is visually appealing and holds up well when dressed, making it a practical option for holiday tables.
- Make it a meal. Add shredded chicken, roasted salmon, or another protein to turn this into a complete meal.
Ingredients
For full recipe instructions and measurements, see the recipe card below.
Salad Ingredients
- Kale: 1 large bunch (or a 12 oz bag), stems removed and chopped. Massaging with olive oil makes the leaves tender.
- Pomegranate seeds: For color, juiciness, and antioxidants.
- Red onion: Thinly sliced to add a little sharpness.
- Apple: A crisp variety like Honeycrisp or Gala, thinly sliced.
- Butternut squash: Roasted and cubed for sweet, caramelized fall flavor.
- Feta cheese: Crumbled from a block for the best texture.
- Pecans: Roughly chopped; walnuts, almonds, or sunflower seeds also work. Toast for extra flavor if desired.
Dressing Ingredients
- Lemon juice: Freshly squeezed for brightness.
- White balsamic vinegar: Milder and slightly sweet; regular balsamic can be substituted.
- Olive oil: Adds heart-healthy fat and smoothness.
- Honey: A touch of sweetness to balance the tart fruit and vinegar.
- Dijon mustard: Helps emulsify the dressing and adds depth.
- Salt + black pepper: To taste.
Variation Ideas
- Add a protein. Toss in shredded chicken, flaked salmon, or roasted chickpeas to make this a hearty main dish.
- Swap the fruit. Try pears or mandarin segments instead of apple for a different sweet-tart balance.
- Change the pomegranate. If pomegranate isn’t available, dried cranberries or fresh orange segments provide a similar pop.
- Summer swap. For warm weather, substitute roasted sweet potatoes for butternut squash and peaches for apples.
How To Make This Kale Butternut Salad
- Roast the butternut squash. Toss cubed squash with a drizzle of olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet and roast at 400°F (200°C) for 20–25 minutes, flipping once, until golden and tender. Let cool while you prepare the rest of the salad.
- Massage the kale. Place chopped kale in a large bowl with 1 tablespoon olive oil and a pinch of salt. Massage the leaves for 2–3 minutes until they soften and darken. This makes kale pleasant to eat raw.
- Make the dressing. Whisk together the juice of 1 lemon, 2 tablespoons white balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon honey, 1 tablespoon Dijon mustard, and salt and pepper to taste. Adjust balance as needed.
- Add remaining ingredients. Add pomegranate seeds, thinly sliced red onion, sliced apple, cooled roasted butternut squash, crumbled feta, and roughly chopped pecans to the massaged kale.
- Toss and serve. Drizzle the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning. Serve immediately or chill briefly before serving.
How To Store
This salad is best enjoyed fresh, but kale holds up well after dressing. Store leftovers in an airtight container in the refrigerator for 2–3 days. Keep the pecans separate and add them just before serving to retain their crunch.
Jamie’s Tips
Recipe Tips
- Don’t skip the massage. Massaging kale softens the texture and makes it more enjoyable raw.
- Peel a pomegranate with no mess. Submerge cut pomegranate pieces in a bowl of water and rub the seeds free; the seeds sink and the pith floats for easy separation.
- Save time. Use pre-cut or frozen butternut squash and pre-washed, chopped kale to speed prep without sacrificing flavor.
More Hearty Fall Salads
Kale Chicken Salad with Creamy Lemon Vinaigrette
Kale and Broccoli Salad with Easy Greek Yogurt Dressing
Broccoli Crunch Salad with Creamy Greek Yogurt Dressing
Arugula Pear Salad with Toasted Pecans & Feta Cheese
If you made and enjoyed this Kale Butternut Squash Salad, please leave a star rating and comment below.
Kale Butternut Squash Salad
25 mins
6
Ingredients
Salad Ingredients
- 1 large bunch of kale (or 12 oz bag), stems removed, chopped
- 1 tbsp olive oil (for massaging kale)
- 1 whole pomegranate, seeded
- 1/2 medium red onion, thinly sliced
- 1 large apple, thinly sliced
- 1 cup butternut squash, cubed and roasted
- 1/2–3/4 cup feta cheese, crumbled
- 1/3–1/2 cup pecans, roughly chopped
Dressing Ingredients
- Juice of 1 medium lemon
- 2 tbsp white balsamic vinegar (or regular balsamic)
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1/8–1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet and roast for 20–25 minutes, flipping halfway, until tender and golden. Allow to cool.
- Make the dressing by whisking together lemon juice, white balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Adjust to taste and set aside.
- Place chopped kale in a large bowl with 1 tablespoon olive oil and a pinch of salt. Massage the kale for 2–3 minutes until the leaves soften and darken.
- Add the pomegranate seeds, sliced apple, thinly sliced red onion, roasted butternut squash, crumbled feta, and chopped pecans to the massaged kale. Drizzle with dressing and toss gently to combine. Serve immediately or chill briefly before serving.
Notes
If storing leftovers, keep the pecans separate and add them just before serving so they stay crunchy. This salad will keep in an airtight container in the refrigerator for 2–3 days.
Nutrition
Calories: 189 kcal |
Carbohydrates: 16 g |
Protein: 3 g |
Fat: 14 g |
Saturated Fat: 3 g |
Polyunsaturated Fat: 2 g |
Monounsaturated Fat: 8 g |
Cholesterol: 11 mg |
Sodium: 223 mg |
Potassium: 209 mg |
Fiber: 3 g |
Sugar: 9 g |
Vitamin A: 2746 IU |
Vitamin C: 19 mg |
Calcium: 94 mg |
Iron: 1 mg
Nutrition information is automatically calculated and should be used as an estimate.
Food photography by Marie-Catherine Dubé.