Name: Kale Fall Salad with Roasted Butternut Squash Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: ½ large butternut squash; 1 tbsp olive oil; 1 tsp salt; 1 tsp pepper; 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

If you’re craving a salad that sings with the vibrant flavors of autumn, the Kale Fall Salad with Roasted Butternut Squash Recipe is exactly what you need. This salad beautifully balances the sweet, nutty warmth of roasted butternut squash with the robust, earthy crunch of kale and the bright pop of pomegranate seeds and honeycrisp apple. Tossed with a tangy Fuji apple dressing and crowned with creamy avocado and goat cheese, it’s a delightful dish that feels both wholesome and indulgent. Perfect for a cozy lunch or a festive dinner side, this salad will quickly become your go-to for celebrating the season’s best flavors.

Ingredients You’ll Need

The image shows two scenes side by side on a white marbled surface. On the left, there is a white cutting board with two halves of a bright orange butternut squash placed vertically with their inner seed cavities clearly visible. On the right, a white baking tray holds many pieces of the same butternut squash, sliced into rings, wedges, and small cubes, spread out evenly across the tray, showing vibrant orange flesh and slightly darker edges. photo taken with an iphone --ar 4:5 --v 7

There’s a comforting simplicity to the ingredients for this salad, each carefully chosen to bring unique textures, colors, and tastes. From the hearty kale and roasted squash to the sweet-tart fruits and crunchy seeds, everything in this list works together to create a truly memorable dish.

Butternut squash: Roasting it brings out a sweet, caramelized flavor and tender texture.
Olive oil: Essential for roasting and adding smooth richness.
Salt and pepper: Basic seasonings that elevate every bite.
Cooked quinoa: Adds protein and a fluffy, nutty base.
Chopped kale: The hearty green foundation that stands up beautifully to roasting and dressing.
Pomegranate seeds: Bursts of juicy sweetness and vibrant color.
Honeycrisp apple: Crisp, sweet, and slightly tart for perfect balance.
Avocado: Creamy texture that softens the salad.
Pumpkin seeds: Toasty crunch and a hint of earthiness.
Dried cranberries: Add subtle sweetness and chewiness.
Crumbled goat cheese (optional): Creamy tang that enhances richness.
Fuji Apple Dressing: A perfectly sweet and tangy dressing that makes kale irresistibly tender and flavorful.

TIP

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, slice it horizontally, and scoop out the seeds. Chop the squash into evenly sized cubes so they roast uniformly and develop a luscious caramelized surface. Toss the cubes with olive oil, salt, and pepper, and spread them out on a sheet pan lined with parchment paper. Roast for about 25-30 minutes, flipping the cubes a few times to ensure a golden finish on all sides. This step is where your salad gets that lovely, warm sweetness that makes it feel like a cozy autumn hug.

Step 2: Prepare the Quinoa and Produce

While your squash roasts, cook one cup of quinoa until fluffy—it’s a great add-in that boosts the salad’s heartiness and gives it substance. Dice the honeycrisp apple into bite-sized chunks for a burst of freshness and slice the avocado just before assembling to keep it creamy and vibrant.

Step 3: Massage the Kale with Fuji Apple Dressing

Place the chopped kale in a large bowl and drizzle with the Fuji apple dressing. Use your hands to massage the kale gently for 2-3 minutes. This magical process softens the leaves and mellow’s kale’s natural bitterness while infusing every bite with the dressing’s sweet and tangy flavor. If you skip this part, the kale might be too tough and astringent, so don’t rush it!

Step 4: Assemble Your Salad

Add the quinoa, apple, pomegranate seeds, pumpkin seeds, dried cranberries, and sliced avocado to the bowl with the kale. Finally, toss in the warm roasted butternut squash. Give everything a good toss so the flavors mingle and each forkful has a perfect blend of sweet, savory, crunchy, and creamy. If you like, sprinkle on crumbled goat cheese for that extra layer of indulgence.

How to Serve Kale Fall Salad with Roasted Butternut Squash Recipe

A white bowl filled with a salad made of dark green kale leaves forming the base layer, topped with bright orange chunks of squash scattered all over. On one side inside the bowl, there are several thin slices of pale yellow apple with a light red edge arranged in a small fan shape. Small red pomegranate seeds are scattered on top, providing small spots of bright color. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a sprinkle of extra pumpkin seeds or some fresh herbs like chopped parsley or mint for a pop of green and freshness that contrasts beautifully with the roasted squash.

Side Dishes

This salad pairs wonderfully with roasted chicken, grilled salmon, or even as a hearty meatless main during cooler evenings. It also makes a bright contrast alongside creamy soups or mashed potatoes.

Creative Ways to Present

For a beautiful buffet or party setting, serve the salad in a large wooden bowl with rustic salad tongs and offer extra dressing on the side. Alternatively, layer it in mason jars for a portable, Instagram-worthy lunch option that keeps fresh and colorful.

Make Ahead and Storage

Storing Leftovers

This salad keeps well in the refrigerator for up to 3 days. Thanks to the hearty kale, it doesn’t wilt quickly, and the roasted squash stays tender without getting mushy, so you’ll still get that delicious texture and flavor in every bite.

Freezing

Because of the fresh fruits and dressing, freezing is not recommended for this Kale Fall Salad with Roasted Butternut Squash Recipe. The texture and taste would be compromised upon thawing.

Reheating

If you prefer a warm salad, gently reheat just the roasted butternut squash before tossing it with the cold kale and other salad ingredients. Avoid microwaving the entire salad to keep the kale crisp and fresh.

FAQs

Can I use other greens instead of kale?

You can substitute kale with sturdier greens like spinach or chard, but kale’s robust texture and slight bitterness really complement the sweet squash and fruit. Delicate greens might get soggy quickly with the dressing.

What if I don’t have Fuji Apple Dressing?

You can create a simple substitute by mixing apple cider vinegar, honey, olive oil, and a pinch of salt and mustard powder. This will mimic the sweet-tart flavor beautifully.

Is this salad suitable for vegans?

Yes! Simply omit the goat cheese or replace it with a vegan cheese alternative or toasted nuts for that creamy, rich element.

Can I prepare parts of this salad ahead of time?

Absolutely! You can roast the squash and cook the quinoa a day ahead. Keep the dressing separate and massage the kale just before serving to keep it fresh.

What are some good additions or variations?

Try adding roasted pecans or walnuts for extra crunch or swap the quinoa for cooked farro or barley to change up the grain base for something heartier.

Final Thoughts

There’s something truly special about the Kale Fall Salad with Roasted Butternut Squash Recipe that captures the richness of fall in every bite. It’s warming, fresh, and beautifully balanced between sweet and savory—all wrapped up in a dish that’s as nutritious as it is delicious. Whether you’re planning a holiday meal or just want to treat yourself on a crisp autumn day, this salad is guaranteed to brighten your table and bring smiles around it. Give it a try—you won’t regret adding this seasonal superstar to your recipe collection!

Kale Fall Salad with Roasted Butternut Squash Recipe

Ingredients You’ll Need