If you’re craving a vibrant and satisfying salad that perfectly captures the essence of the season, then you’re going to absolutely love this Kale Fall Salad with Roasted Butternut Squash Recipe. It’s that delightful blend of sweet roasted squash, hearty kale, and bursts of fresh apple and pomegranate that makes each bite a little celebration of fall flavors. Whether you’re looking for a standout lunch, a warm side for dinner, or something fresh and colorful for your next holiday meal, this salad delivers comfort and crunch in one delightful bowl.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients—each one plays a crucial role in building the perfect balance of taste, texture, and color that makes this salad shine. From the creamy avocado to the tart cranberries, every element brings something special to your plate.
- ½ large butternut squash: Roasted to sweet, tender perfection, it’s the star ingredient that anchors this salad.
- 1 tbsp olive oil: Adds a smooth, rich flavor while helping the squash roast evenly without drying out.
- 1 tsp salt: Enhances the natural flavors throughout the dish.
- 1 tsp pepper: Just enough to introduce a subtle, warming spice.
- 1 cup cooked quinoa: Helps bulk up the salad with protein-packed, fluffy bites.
- 5 oz chopped kale: A hearty green that holds up beautifully and offers a great nutritional punch.
- ½ cup pomegranate seeds: Jewel-like pops of vibrant sweetness and tartness.
- ½ cup honeycrisp apple, chopped: Adds a crisp and juicy fresh element that contrasts the roasted squash.
- ½ avocado: Brings creamy texture and healthy fats that balance out the tart and sweet.
- ¼ cup pumpkin seeds: Gives a delightful crunch and a toasty depth.
- ¼ cup dried cranberries: A chewy burst of tart sweetness that complements the fresh fruit perfectly.
- 4 oz crumbled goat cheese (optional): Adds a tangy creaminess for those who love their salad a little richer.
- ½ cup Panera Bread Fuji Apple Dressing: This apple vinaigrette is key for massaging the kale and tying all the flavors together.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Kale Fall Salad with Roasted Butternut Squash Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F. Peel the butternut squash carefully and cut it in half horizontally. Scoop out the seeds, then slice the squash into cubes about ¼” to ¾” thick. Toss those cubes in olive oil, salt, and pepper right on your sheet pan. For an extra flavor pop, sprinkle some Italian seasoning if you like. Roast for about 25 to 30 minutes, tossing the cubes every 8 to 10 minutes to ensure they get evenly caramelized and tender.
Step 2: Prepare the Salad Base
While the squash is roasting, cook your quinoa according to package instructions or use a pre-cooked packet for a time-saver. Chop the kale finely, then transfer it to a large bowl where you’ll massage it gently with the Fuji Apple Dressing for at least 2 to 3 minutes — this softens the kale, making it delightful to eat and infusing it with sweet-tart flavor.
Step 3: Add the Fresh and Crunchy Elements
Dice the honeycrisp apple and slice the avocado, then add them to the kale along with the dried cranberries, pumpkin seeds, and pomegranate seeds. These ingredients give your salad a fantastic mix of textures and hues that look as good as they taste.
Step 4: Combine and Toss
Once the roasted butternut squash has cooled just enough, add it to your kale mixture, along with the cooked quinoa. If using, sprinkle the crumbled goat cheese over the top. Give everything a gentle toss to combine all those wonderful fall flavors, and you’re ready to dig in!
How to Serve Kale Fall Salad with Roasted Butternut Squash Recipe
Garnishes
For a pop of freshness and extra flavor, consider adding freshly chopped herbs like parsley or mint right before serving. Toasted nuts such as pecans or walnuts can deepen the crunch and add a beautiful aroma.
Side Dishes
This salad pairs beautifully with protein-rich sides like grilled chicken breast, roasted turkey, or even a warm lentil soup. It also shines on its own as a hearty vegetarian main!
Creative Ways to Present
Serve this Kale Fall Salad with Roasted Butternut Squash Recipe in a large wooden bowl for a rustic vibe or plate it individually on bright ceramic dishes to highlight its colorful ingredients. Adding edible flowers or a drizzle of extra dressing on top takes it from simple to stunning.
Make Ahead and Storage
Storing Leftovers
This salad keeps well covered in the refrigerator for up to three days. The kale’s durability ensures it won’t get soggy quickly, making it a perfect option for meal prepping or enjoying leftovers later in the week.
Freezing
Since the salad has fresh ingredients and dressing, freezing is not recommended as the texture of kale and fruits, especially avocado, can degrade. However, you can freeze the roasted butternut squash separately for up to a month and add it fresh when ready to eat.
Reheating
If you want to enjoy this salad slightly warm, gently reheat just the roasted butternut squash in the oven or microwave and then toss it with the rest of the chilled salad components. Avoid reheating the entire salad to preserve freshness and texture.
FAQs
Can I use other greens instead of kale?
Absolutely! While kale is fantastic for its heartiness, you can swap in spinach, arugula, or even mixed baby greens. Just keep in mind that more delicate greens like arugula might wilt faster once tossed with the dressing.
Is there a vegan version of the salad?
Definitely! Simply omit the goat cheese or substitute it with a plant-based cheese alternative. The rest of the salad is naturally vegan-friendly and packed with nourishing ingredients.
What can I substitute for the Fuji Apple Dressing?
If you don’t have Fuji Apple Dressing on hand, try a vinaigrette made with apple cider vinegar, a touch of honey or maple syrup, Dijon mustard, and olive oil. It’ll provide a similar sweet and tangy profile that complements the ingredients well.
Can I prepare parts of this salad in advance?
You can roast the butternut squash and cook the quinoa up to two days ahead, storing them separately in airtight containers. Just chop fresh fruit and massage the kale right before serving for the best texture and flavor.
How do I massage kale properly?
After chopping your kale, drizzle a little bit of dressing or olive oil over it and use your hands to gently rub and squeeze the leaves for 2 to 3 minutes. This breaks down the tough fibers, reducing bitterness and making the kale softer and easier to enjoy.
Final Thoughts
This Kale Fall Salad with Roasted Butternut Squash Recipe holds a special place in my heart for how it transforms humble ingredients into a dish bursting with warmth, color, and bold fall flavors. Trust me, once you try it, it’ll quickly become a regular on your table throughout the cooler months. So, grab your sheet pan and prep those luscious fall veggies—you’re in for a delicious treat!
PrintKale Fall Salad with Roasted Butternut Squash Recipe
This Fall Kale Salad with Roasted Butternut Squash combines sweet roasted squash, hearty kale, tangy pomegranate seeds, and creamy goat cheese for a warm and satisfying salad perfect for dinner or holiday meals. With a touch of Fuji Apple Dressing and crunchy pumpkin seeds, it’s a flavorful and nutritious salad that balances savory, sweet, and fresh elements.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American, Cafe
Ingredients
Roasted Butternut Squash
- ½ large butternut squash
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
Salad
- 1 cup cooked quinoa
- 5 oz kale, chopped
- ½ cup pomegranate seeds
- ½ cup honeycrisp apple, chopped
- ½ avocado, sliced
- ¼ cup pumpkin seeds
- ¼ cup dried cranberries
- 4 oz crumbled goat cheese (optional)
- ½ cup Panera Bread Fuji Apple Dressing
Instructions
- Preheat and prepare squash: Preheat your oven to 400°F. Peel the butternut squash using a vegetable peeler, then slice it in half horizontally.
- Cube the squash: Remove the seeds with a spoon and cut the squash into ¼”–¾” slices, then chop those slices into cubes.
- Season and roast: Toss the cubed squash with olive oil, salt, and pepper on a sheet pan (optionally add Italian seasoning). Roast for 25-30 minutes, tossing 2-3 times to ensure even cooking.
- Cook quinoa: Cook 1 cup quinoa according to package instructions or use precooked quinoa for convenience.
- Prepare fruits and kale: Dice the apple and slice the avocado. Chop the kale and place it in a bowl. Massage kale with Fuji Apple Dressing for 2-3 minutes to soften it and reduce bitterness.
- Combine salad ingredients: Add the apple, avocado, pumpkin seeds, pomegranate seeds, and dried cranberries to the kale.
- Add roasted squash: Once the butternut squash is roasted, remove it from the oven and add it to the salad bowl.
- Toss and serve: Toss all the salad ingredients together well. Optionally sprinkle with crumbled goat cheese. Serve immediately and enjoy your hearty fall kale salad!
Notes
- Store salad in the refrigerator for up to 3 days; kale helps maintain texture and prevents sogginess.
- Massaging the kale is essential to removing bitterness and making it more tender and enjoyable to eat.
