I promise this isn’t another dull butternut squash kale salad.
It might look simple, but wait until you taste it.
THE FLAVOR.
Seriously — it’s so good.
This is one of those salads that lingers in your mind the next day and makes you want to make it again.
And it’s almost too easy. It makes a fantastic side dish — I’m always hunting for a new kale salad — and it holds up well as leftovers. It’s also hearty enough for a light dinner after a big lunch: the roasted squash gives substance, pepitas add crunch, and goat cheese brings a creamy finish.
The dressing is the star. A jam-based vinaigrette — apricot preserves in particular — gives a sweet-tart depth that transforms the salad. You can use apricot preserves year-round, or swap any jam you like for a different twist. If you have jam, you can make an exciting, unique vinaigrette.
Woohoo!
Beyond roasting the squash, the salad comes together quickly. I used lacinato (Tuscan) kale, but curly green kale works well too. Massage the kale with just a little olive oil to soften any bitterness — this makes the leaves pleasantly chewy, not tough. Don’t skip this step.
Finish with crumbled goat cheese and roasted pepitas. That’s it. You can certainly add dried fruit, cucumber, avocado, leftover chicken or shrimp, or a soft-boiled egg to make it more substantial, but the simple base is balanced and versatile.
This salad is:
Crunchy
Chewy
Creamy
All the things.
These are my favorite kinds of recipes — simple, full of flavor, and perfect for dinner.
Butternut Squash Kale Salad
Butternut Squash Kale Salad
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Ingredients
- 3 cups cubed butternut squash, about 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle chile pepper
- 1 head lacinato/tuscan kale, leaves torn from stems
- 1 to 2 teaspoons olive oil
- 2 to 3 ounces goat cheese, crumbled
- ¼ cup roasted pepitas
apricot vinaigrette
- 1/4 cup apple cider vinegar
- 2 tablespoons apricot preserves
- 2 cloves garlic, finely minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch crushed red pepper flakes
- 1/2 cup extra virgin olive oil
Instructions
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Toss the cubed squash with 1 tablespoon olive oil, kosher salt, black pepper, garlic powder, cumin, smoked paprika and chipotle. Spread in a single layer and roast 20–25 minutes, until the squash begins to caramelize.
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While the squash roasts, tear the kale leaves from the stems, chop, and place in a large bowl. Drizzle 1–2 teaspoons olive oil over the kale and massage with your hands for a few minutes. Let sit 5 minutes, then season with a pinch of salt and pepper.
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Add crumbled goat cheese and roasted pepitas to the kale. When the squash is ready, add it to the salad, drizzle with the apricot vinaigrette, toss gently, and serve.
apricot vinaigrette
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Whisk together apple cider vinegar, apricot preserves, minced garlic, salt, pepper flakes and black pepper. Slowly stream in the extra virgin olive oil while whisking until emulsified. Drizzle over the salad. The dressing keeps in the fridge for 3–4 days.
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In it for Meatless Monday!