Roasted Butternut Squash & Kale Fall Salad Recipe

You’re about to discover my favorite fall salad that perfectly balances sweet roasted butternut squash with hearty kale and tangy maple dressing. I’ve spent years perfecting this recipe, testing different roasting temperatures and ingredient combinations until landing on this fool-proof version. As someone who used to struggle with bland salads, I can promise you’ll love how the caramelized squash and toasted pecans transform ordinary kale into something truly special. Let me show you exactly how it comes together.

Why You’ll Love This Fall Salad

When autumn arrives with its crisp air and colorful leaves, I can’t think of a more satisfying dish than this roasted butternut squash and kale salad. You’ll love how the sweet, caramelized squash pairs perfectly with hearty kale and tangy maple vinaigrette. Plus, it’s packed with nutrients and can be prepped ahead – perfect for busy weeknights or holiday gatherings.

Essential Ingredients & Substitutions

The five core ingredients you’ll need for this cozy fall salad are fresh butternut squash, crisp kale, toasted pecans, dried cranberries, and our maple balsamic dressing.

Ingredient	Best Substitutions
Butternut Squash	Sweet Potato, Pumpkin
Kale	Swiss Chard, Spinach
Pecans	Walnuts, Almonds

I often swap ingredients based on what’s in my pantry. Don’t have butternut squash? Sweet potato works beautifully. The key is maintaining that perfect balance of sweet, crunchy, and earthy elements.

Step-by-Step Preparation Guide

Since mastering this cozy fall salad depends on proper timing, I’ll walk you through each essential step to guarantee your ingredients come together perfectly.

Start by preheating your oven to 400°F and cubing the butternut squash into 1-inch pieces.

While the oven heats, massage your kale with olive oil and a pinch of salt until the leaves turn a deeper green and become tender.

Make-Ahead Tips & Storage

Now that you’ve mastered the assembly, let’s maximize your meal prep potential with this hearty salad.

You can roast the butternut squash up to 3 days ahead and store it in an airtight container.

The dressed kale actually gets better overnight, so feel free to prep it 24 hours in advance.

Just keep the roasted squash and toasted nuts separate until serving time.

Serving Suggestions & Pairings

Whether served as a vibrant main dish or elegant side, this roasted butternut squash and kale salad pairs beautifully with fall and winter favorites.

I love serving it alongside herb-roasted chicken or grilled salmon for a complete meal.

It’s also perfect with crusty sourdough bread and a glass of crisp white wine.

For vegetarian options, try it with mushroom risotto or quinoa-stuffed acorn squash.

Recipe Variations & Adaptations

This versatile salad welcomes endless creative adaptations to match your taste preferences and pantry ingredients.

Try swapping butternut for sweet potato or delicata squash, or replace kale with spinach or Swiss chard. You can substitute pecans with walnuts, almonds, or pepitas.

For a protein boost, add chickpeas or grilled chicken. I love using dried cranberries instead of pomegranate seeds during winter months.

Nutrition Information & Benefits

While many salads leave you hungry an hour later, this nutrient-dense combination packs a powerful punch of essential vitamins and minerals.

You’ll get vitamin A and C from butternut squash, while kale delivers iron and calcium. Together, they provide fiber, antioxidants, and protein.

One serving contains approximately 285 calories, 12g protein, 14g healthy fats, and 6g fiber.