Rich autumn flavours and rustic warm colours make this Butternut Squash Salad a favourite choice for fall or winter!
One of the best parts of this Butternut Squash Salad may be the smallest.
No–it’s not the little pieces of tenderized kale. It’s not the feta crumbles. It’s not even the sweet little cranberries.
It’s the crispy edges on those tiny cubes of oven-roasted butternut squash!
Caramelizing squash brings out its mellow flavour and natural sweetness and it creates tasty, crusty bits to search out and savour! Nestled in a bed of tenderized kale, and topped with sweetened cranberries and salty feta cheese, this is an ideal salad for a fall or winter dinner. Leftovers? Perfect for lunch the following day!
But there’s more! Tucked in among all that deliciousness are Caramel Spiced Pecans adding the final special touches to this salad. And tossing it all together and then drizzling it with my favourite Honey-Lemon Dijon Dressing enhances the hearty flavour of this comforting Butternut squash salad even more.
We’ve finally accepted that summer has ended. Today we dug up the last of the leeks and carrots from the garden, trimmed back leggy annuals and started to get the garden and yard ready for winter. Winterizing will have to start earlier this year, as we’re heading for Spain and Mediterranean sunshine soon and we sure don’t want to come home to frost-bitten annuals and dead hanging flower baskets.
But today, we’re basking in the warmth of a sunny fall day here on the West Coast and we’re toasting the beginning of a new season with a glass of Cranberry Apple Cider Sangria and this wholesome Butternut squash salad!
Adapt this Butternut squash salad for your family.
- serve with spinach or romaine instead of kale
- substitute goat cheese for the feta
- keep it vegan by omitting the cheese
- add Maple-Glazed Walnuts instead of Caramel Spiced Pecans
Don’t forget to pin it!
Rich autumn flavours and rustic warm colours make this Butternut Squash Salad a favourite choice for fall or winter!
- 2 cups cubed Butternut squash
- 4 tsp extra-virgin olive oil, divided
- 1/4 tsp each salt and pepper
- 1 bunch Lacinato (Tuscan) kale
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/2 cup Caramel Spiced Pecans
- 1/2 cup extra-virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp white wine vinegar or Champagne vinegar
- 1 small shallot, finely minced
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp each salt and pepper
Whisk the dressing ingredients first, then set aside to allow flavours to blend while you make the salad.
Heat oven to 400°F.
Cut Butternut squash into small bite-sized cubes. Place in a medium bowl and toss with 2 tsp of the olive oil and salt and pepper until well-coated. Heat a baking sheet in the oven, brush or spray lightly with oil, then arrange squash cubes so they are spaced apart. Roast for 15 minutes or more, turning half way through, or until squash is beginning to brown, and is fork-tender. Remove from oven.
Meanwhile, remove inner ribs from kale leaves and finely chop. Transfer to a bowl and massage with the remaining 2 tsp olive oil. Arrange in a serving bowl, top with roasted squash, cranberries, feta and caramel spiced pecans. Drizzle or toss with Honey-Lemon Dijon dressing and serve.
This salad is equally good with warm butternut squash, or with cold!
This recipe will make more dressing than you will need for this salad. Save for another day. Calorie count does not include dressing.
If you love wholesome salads for fall and winter days, you might like these ones, too.
Pear and Cranberry Chopped Salad
Cauliflower Lemon Basil Salad with Toasted Capers
or one of these 6 Tasty Healthy Winter Salads
Colleen Milne says
Roasted butternut is the best, and this salad looks delightful, especially with the walnuts. I’m obsessed with walnuts right now and keep putting them in everything. Yum, thanks for sharing.
Flavour & Savour says
HI Colleen,
Agreed! I love roasted squash, and yes, walnuts are a great alternative to the pecans in this recipe. Enjoy!
Nicole says
Roasted squash in salads is always a delight. I happen to have some kale and roasted butternut squash in the fridge right now, so I’m thinking a salad later. Thanks for the lunch idea 🙂
Flavour & Savour says
Thanks Nicole! We liked it with both warm butternut and cold, too!
Loreto Nardelli says
Elaine, this salad is truly a work of art. The colors and textures brought a warm smile to my face and made me think of spring and summer which I love tremendously. I love that caramelization that happens when you roast the squash and marrying it with all those other wonderful flavors like kale, walnuts, and oh you didn’t feta! OMG!. Love it Love it Love it. Beautiful work on this one, It is going on my list of recipes to do and try!
Happy weekend.
Loreto@SugarLoveSpices
Flavour & Savour says
Thanks Loreto! Happy weekend to you and Nicoletta, too!
Kari - Get Inspired Everyday! says
Caramelized butternut squash is irresistible and when you pair it with a honey mustard dressing, I’m all in!
Dana says
I love *everything* happening here! So many flavors and textures. I’m definitely going to be making this. My love for roasted butternut or kabocha squash knows no bounds, and when you add nuts, feta, and cranberries to the mix? Good golly…
Flavour & Savour says
Thanks Dana! The first time I had a Butternut Squash salad was in a trendy San Francisco restaurant years ago. It sounded so good on the menu. When it was brought to the table, it had three, yes 3! tiny cubes of butternut squash on top. So . . . when I make it at home now, I LOAD it up! Hope you love it.