Butternut Squash Salad
Beautiful and festive Butternut Squash Salad is loaded with roasted butternut squash, pomegranate seeds, crunchy pumpkin seeds and tender kale, all tossed in a creamy maple tahini dressing. A fresh and colorful salad that pairs perfectly with a variety of mains and makes a great holiday side dish!
This Butternut Squash Salad is filled with so many delicious flavors and textures! It gets topped with a creamy maple tahini dressing, which is the perfect finishing touch. It is the most comforting salad, while still tasting fresh and vibrant. There is something about the combo of the crunchy pumpkin seeds with the tangy cheese, the sweet tart bright pops of pomegranate seeds with the melt-in-your-mouth roasted squash that is just magic!
We like to top this with baked chicken or rotisserie chicken for a hearty lunch or dinner! It also makes the most fabulous Thanksgiving side salad. You are going to love everything in this fall salad, and want to make it again and again!
Why we love this recipe
- It’s nutritious! This butternut squash salad is absolutely packed with nutrients. According to Healthline, butternut squash is a nutritional powerhouse of essential vitamins, minerals, and antioxidants. It adds flavor to meals while being low in calories and high in fiber. It’s also a great vegetarian, gluten-free salad recipe. Omit the cheese to make it vegan!
- It is full of wonderful flavor! You will love how irresistibly crunchy, fresh and vibrant this salad recipe tastes. It totally belongs on your table this holiday season!
- Make-ahead friendly. Prepare the dressing and squash the day before for an easy throw-together side – that doesn’t require the oven. You can make the butternut squash in the air fryer!
- Versatile. This is easy to customize with your favorite add-ins. Mix it up with different greens, fruits, nuts or cheeses.
This recipe is fantastic! Probably one of my most favorite salads. We especially loved the dressing!
— Kate
Ingredients needed
This butternut squash salad recipe is the perfect way to highlight one of my favorite veggies to enjoy this time of year. And all of the other ingredients are simple and seasonal. Let’s take a closer look at each one and how they come together to make this wonderful dish. Here’s everything you’ll need:
- Butternut squash. For this recipe, we’re roasting about 4 cups cubed butternut squash in olive oil, salt and pepper. You could also sprinkle on a little ground cinnamon, if you’d like.
- Kale. This is the hearty, nutrient-packed base of the salad. Massaging it softens its texture and reduces bitterness, making it tender and flavorful.
- Pomegranate seeds. Toss in about 1/2 cup pom seeds to add beautiful color and a delicious fruity crunch to the salad. Feel free to omit them, if they’re not really your thing or if you have trouble finding them.
- Pumpkin seeds. Pepitas provide a satisfying nutty crunch and a boost of protein, healthy fats, and magnesium.
- Cheese. Adds a creamy, tangy richness to the salad. Feel free to sub with feta cheese, or omit for a vegan-friendly recipe.
- Apple. Crisp, sweet, and slightly tart, the apple adds a fresh, juicy element. Choose varieties like Honeycrisp, Fuji, or Pink Lady for the best flavor and crunch.
- Dried cranberries or craisins. They add a chewy texture and a touch of sweetness.
- Red onion. For a mild spiciness and sharpness that’s a nice contrast to the sweeter ingredients.
- Maple tahini dressing. Combines sweet, nutty, and tangy flavors to take this or any salad to the next level!
Substitutions and variations
This roasted butternut squash salad is incredible as-is, but feel free to get creative and change up the ingredients. Here’s some ideas:
- Lettuce. You can use any favorite salad greens, if you don’t want to use kale. Chopped romaine lettuce and a colorful spring mix would be a great alternative.
- Nuts. Try toasted walnuts, pine nuts, almonds or pecans instead of pumpkin seeds. You could also try using candied pecans. Yum!
- Cheese. Feel free to use feta, gorgonzola cheese, blue cheese or shaved Parmesan cheese instead of goat cheese.
- Mix-ins. There are a variety of other ingredients that would be amazing in this salad. Great options are roasted Brussels sprouts, cherry tomatoes and/or crispy crumbled bacon. You can even swap out the butternut squash for roasted sweet potato.
- Protein. Make this salad a satisfying meal by adding grilled chicken, shrimp or fish on top.
- Grains. For a boost of heartiness add leftover cooked grains, such as wild rice, farro or quinoa.
- Dressing: Change up the dressing and use this orange cinnamon vinaigrette from my Thanksgiving salad.
How to make this recipe
The first step for making this flavorful butternut squash salad recipe is to roast the squash. While the butternut squash is roasting, you can multitask and make the tahini dressing. You can also use this time to prepare all of the other ingredients, like measuring out the greens, cheese, seeds and fruit. Here’s the simple process:
Roasting butternut squash
- Prep. Prepare a large baking sheet with aluminum foil or parchment paper and cooking spray, and preheat the oven to 400°F.
- Chop the squash. If you did not buy pre-cut squash, you’ll need to dice it up. Use a sharp knife and slice off both ends and then peel the squash. Cut the squash in half, vertically. Use a large spoon to scoop out the seeds.
- Cube the squash. Dice into even 1/2 to 1-inch cubes. It’s a good idea to cut the pieces all the same size, so the squash will cook evenly. If a visual tutorial might help with cutting the squash, check out this helpful guide.
- Season. Evenly spread the cubed squash on a large sheet pan in a single layer and spray with olive oil or coconut oil cooking spray or toss in olive oil. Sprinkle with a bit of salt, black pepper and a dash of ground cinnamon.
- Roast. Cook the squash for about 20-25 minutes and until fork tender, but not overly soft and mushy.
Assemble the salad
- Make dressing. In a small bowl, whisk together the tahini, maple syrup, lemon juice, apple cider vinegar, and minced garlic. Add water, a tablespoon at a time, until the dressing reaches your desired consistency. Season with salt and pepper.
- Prepare ingredients. While the squash is roasting, chop the kale and massage it to help break down its tough fibers, making it more tender and palatable. Use a small amount of olive oil or lemon juice to aid in the process if desired. Place it, along with the pomegranate seeds, dried cranberries, pumpkin seeds, goat cheese, red onion, and apple slices in a large salad bowl and set aside.
- Toss salad & serve. Once squash has cooled some, add it to the salad bowl, drizzle with the dressing and toss to combine. Season with salt and pepper to taste. Enjoy!
Expert tips
- Ingredients amounts. Feel free to use your preferred amounts for the ingredients. When we make salads, we like to use the amount that feels right. For example, goat cheese or gorgonzola cheese can be a bit strong, so you might want to go light with it and if you love pomegranate seeds, add plenty. Throw in more of what you love, and if you think of another ingredient that you want to include, by all means, make this salad your own.
- Double the recipe. Feel free to use more of each ingredient and make this salad as large as you’d like!
- Cubed squash. Most grocery stores sell pre-cut butternut squash in the produce department, and we recommend you definitely take advantage. It makes this recipe SO much easier! You might want to make the cubes a bit smaller, but it will still save you lots of time. I do not recommend using frozen butternut squash.
- Pomegranate seeds. You can purchase a whole pomegranate and seed it yourself or you can buy just pomegranate seeds in a container (in the produce department) for a shortcut. Follow this video tutorial, for removing seeds (arils) from a pomegranate.
Frequently asked questions
After chopping the kale, sprinkle a small pinch of salt over it and gently rub the leaves with your hands for 2-3 minutes. This breaks down the tough fibers, making the kale more tender and flavorful. Optionally, you can use a teaspoon of olive oil or lemon juice during the massage.
Butternut squash is sweet, tender and nutty tasting, the flavor of butternut squash is a bit like sweet potatoes. Because it’s so dense, you get more servings per fruit than you might with other squash varieties. The rind is edible (once cooked), but it’s more commonly peeled away.
Pumpkins and winter squashes like butternut, acorn, and kabocha will keep for months when stored in a cool, dry place. However to extend their shelf life even more, you can freeze any squash before cooking or after being cooked.
Serving suggestions
Butternut squash pairs well with a variety of main entrees! Here’s some serving options:
- Pork. This fall salad would be the perfect side dish for Maple Dijon Pork Chops.
- Ham. When it comes to what protein to serve with butternut squash salad, ham is a front-runner. This Slow Cooker Ham is a family favorite.
- Chicken. Chicken is another protein that pairs well with this recipe.
- Turkey. Serve this with Roasted Turkey for a holiday feast.
- Salmon. Salmon is delicious with squash. Try this salad with Honey Glazed Salmon.
Storage recommendations
Once prepared, this butternut squash salad is best served immediately. However, if you think you’re likely to have leftovers, only top individual servings with the dressing. Once the greens are dressed, they will start to wilt quickly.
- To store. Refrigerate any leftover salad in an airtight storage container for up to 2 days. It’s best if you’re able to store each ingredient in a separate container, and if so, the salad should stay fresh longer.
Meal prep tip
- This salad has several components, but they’re easy to prep in advance. The butternut squash can be roasted 2 days in advance. The dressing can be prepared up to 5 days in advance. Store in separate airtight containers in the fridge.
- When ready to serve, let the squash and dressing come to room temperature, then assemble the salad as directed.
This butternut squash salad is light and refreshing, yet packed with flavorful and hearty ingredients. It’s the perfect side dish for any meal and it pairs well with most proteins. All of the ingredients come together for a delicious dish that offers sweet and savory soft bites of squash, a little extra sweetness from the apple and pomegranate, the perfect amount of saltiness from the cheese and a little crunch from pumpkin seeds. Enjoy!
If you try this salad recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Butternut Squash Salad
Ingredients
For the butternut squash:
- 1 small butternut squash , peeled and cubed (about 4 cups)
- 1 tablespoon olive oil
- salt & pepper to taste
For the salad:
- 4 cups kale, chopped and massaged
- 1/2 cup pomegranate seeds
- 1/4 cup pumpkin seeds
- 1/4 cup crumbled goat cheese or feta cheese, optional
- 1 apple, thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup chopped red onion, or thinly sliced
For the dressing:
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced
- 2-3 tablespoons water to thin, as needed
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on the baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized. Here's instruction for air fryer butternut squash, if preferred.
- In a small bowl, whisk together the tahini, maple syrup, lemon juice, apple cider vinegar, and minced garlic. Add water, a tablespoon at a time, until the dressing reaches your desired consistency. Season with salt and pepper.
- In a large salad bowl, toss together the chopped kale, roasted butternut squash, dried cranberries, pumpkin seeds, goat cheese, red onion, and apple slices.
- Drizzle the maple tahini dressing over the salad and gently toss to combine. Serve immediately.
Notes
- Time-saving tip: You can find pre-cut butternut squash in the produce department of most grocery stores. I used two 10 oz. bags. Alternatively, cubed sweet potato would be equally delicious.
- Make it vegan: Omit the cheese or use a dairy-free substitute.
- Massage the kale: Massaging the kale helps break down its tough fibers, making it more tender and palatable. Use a small amount of olive oil or lemon juice to aid in the process if desired.
- Double the recipe: This recipe is easily doubled for a larger crowd. If preparing for meal prep, store the components separately to keep everything fresh.
- Serving: Serve as a main dish with crusty bread or as a side with roasted chicken or salmon for a heartier meal.
Did you make this recipe?
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This recipe is fantastic! Probably one of my most favorite salads. We especially loved the orange vinaigrette!
Beautiful and delicious! Loved the maple vinaigrette dressing — definitely make extra.
Adding butternut squash to a salad is genius! 🙂 Looks so good.
How gorgeous! I love the addition of sweet and creamy butternut to salads! No need to add any meat or meat substitute!
Such a great salad recipe. And the vinaigrette has all the best flavors!
This is such a delicious looking salad! I love butternut squash too and this is so healthy and delicious. the dressing sounds amazing too. Cheers
Kim, this looks amazing – beautiful photos – and I am loving the sound of an orange cinnamon vinaigrette! Perfect for all the salads I’m craving as the weather warms up!
I love the combination of the butternut squash and the vinaigrette. I will definitely make this again!
I usually don’t buy butternut squash in spring. But I see a reason to buy now. Never imagined to use it in salads. Thanks for the inspiration.
Such a good salad, but the vinaigrette was DELICIOUS! Will be making it again for sure!
Such a gorgeous salad! I love this mix of bold flavors.