Rich autumn flavours and rustic warm colours make this roasted Butternut Squash Salad a favourite choice for a healthy fall salad!
One of the best parts of this roasted Butternut Squash Salad with Cranberries 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 kale 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 fall 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.
Is the Butternut Squash served hot or cold?
Your choice! It’s good both ways. Make the salad and top it with roasted butternut squash fresh from the oven. It’s also delicious cold, if you prefer. Chill leftovers and enjoy it cold in your lunch the following day.
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 with cranberries, salty feta and sweet pecans!
Here’s what you’ll need to make this healthy fall salad. Make it for dinner, for a packable lunch. It’s also great as a potluck offering as it stays fresh!
Ingredients for Roasted Butternut Squash Salad
- Butternut Squash: you’ll need 2 cups, cubed
- kale: Lacinato kale, also known as Dinosaur or Tuscan Kale). See below for how to tenderize kale. One bunch.
- cranberries: dried, sweetened
- feta cheese: crumbled for that salty flavour
- pecans: try my Caramel Spiced Pecans with this salad. Delicious!
- Honey-Dijon Dressing: olive oil, white wine vinegar, lemon juice, shallots, honey, Dijon mustard
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 or Low-Carb Roasted Pumpkin Spice Pecans instead of 20-Minute Caramel Spiced Pecans
How to Massage Kale
Do you avoid kale salads because kale is tough to chew? Even Lacinato Kale (sometimes called Tuscan Kale, Italian Kale or Dinosaur Kale) can be chewy, but it’s easy to improve its texture.
First, remove the center stem, either with a sharp knife or by stripping the leaves from the stem.
Next, chop the leaves into small pieces or ribbons.
Transfer to a bowl, and drizzle with a teaspoon or two of olive oil and a sprinkle of salt.
Work the olive oil into the leaves by gently rubbing them between your fingers.
Massaging kale in this way helps to break down the tough fibers and makes it tender and easy to chew and digest.
How to Store this Healthy Fall Salad
This salad will last several days in the fridge. Keep it tightly covered and enjoy for your lunch or as a side for dinner!
Butternut Squash Salad with Cranberries and Feta
- 2 cups Butternut squash cubed
- 4 tsp olive oil extra virgin, 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
Honey-Lemon Dijon Dressing
- 1/2 cup olive oil extra virgin
- 3 tbsp lemon juice freshly squeezed
- 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.
More Healthy Fall and Winter Salad Ideas
If you love wholesome salads for fall and winter days, you might like these ones, too.
- Fennel Apple Chicken Salad with Pumpkin Spice Pecans
- Crispy Pear and Fennel Salad
- Pear and Cranberry Chopped Salad
- Cauliflower Lemon Basil Salad with Toasted Capers
- Orange Date and Pomegranate Spinach Salad
- Apple, Cheddar and Smoked Salmon Spinach Salad
- Pomegranate Mandarin Salad with Avocado and Feta
- Shaved Brussels Sprouts Salad with Cranberries and Pecans
- Nourishing Quinoa Salad with Cranberries and Pears, or one of these
- 6 Tasty Healthy Winter Salads
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