I enjoy making this salad because it’s a balanced mix of sweet, savory, and nutty flavors, and it’s perfect for meal prep or serving at gatherings. I like that it’s packed with nutrients from kale, quinoa, and chickpeas, yet still feels indulgent with roasted squash and feta. The vinaigrette is easy to make and brings everything together beautifully.
Ingredients
(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.) 4 cups butternut squash, peeled and cut into cubes 2 tbsp olive oil 1 tsp dried thyme 1/4 tsp salt 1/4 tsp pepper 1 can chickpeas (14oz) 1 tbsp olive oil 1/2 tsp paprika 2 cups cooked quinoa 4 cups chopped kale 1/4 cup crumbled feta cheese 1/4 cup dried cranberries 1/4 cup chopped pecans 1/3 cup olive oil 1/4 cup apple cider vinegar 1 tbsp maple syrup 1 tsp minced garlic 1 tsp dijon mustard 1/4 tsp salt 1/4 tsp pepper
Directions
I preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
I toss the squash with 2 tablespoons olive oil, thyme, salt, and pepper and spread it on one baking sheet.
I toss the chickpeas with 1 tablespoon olive oil, paprika, and salt, then spread them on the second baking sheet.
I bake both for 25-35 minutes until the squash is tender and the chickpeas are crispy.
While roasting, I prepare the vinaigrette by mixing olive oil, apple cider vinegar, maple syrup, garlic, dijon, salt, and pepper. I set it aside.
I mix the roasted squash, roasted chickpeas, quinoa, kale, feta, dried cranberries, and pecans in a large bowl. I start by adding half the vinaigrette, toss everything together, and add more if needed.
Servings And Timing
This recipe makes 6 servings and takes about 45 minutes from start to finish, making it a perfect option for a filling lunch or dinner.
Variations
I sometimes swap pecans for walnuts or almonds for a different crunch. I also like adding roasted sweet potatoes instead of squash or using a lemon-tahini dressing for a twist. For a vegan version, I leave out the feta or replace it with a plant-based cheese.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I usually enjoy it cold, but I sometimes reheat the squash and chickpeas separately before tossing them with the kale and vinaigrette.
FAQs
Can I Make This Salad Ahead Of Time?
Yes, I can roast the squash and chickpeas ahead and store them separately. I add the kale, quinoa, and dressing just before serving.
Can I Use Fresh Herbs Instead Of Dried Thyme?
Absolutely. I sometimes use fresh thyme or rosemary for a more aromatic flavor.
Can I Substitute Quinoa With Another Grain?
Yes, I often use farro, brown rice, or couscous instead of quinoa.
Can I Make It Nut-Free?
Yes, I leave out the pecans or replace them with seeds like pumpkin or sunflower seeds.
Can I Add More Protein?
I sometimes add grilled chicken, tofu, or tempeh to make the salad more filling.
Conclusion
I love making this Butternut Squash Kale Salad because it’s flavorful, colorful, and satisfying. The mix of roasted vegetables, crunchy chickpeas, and nutty toppings with a tangy dressing makes it a salad I always look forward to eating.
The Best Butternut Squash Kale Salad featuring roasted squash, kale, quinoa, cranberries, and pecans. Easy, flavorful, and ideal for meal prep or family meals.
Author:Emma
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Salad
Method:Roasting & Tossing
Cuisine:American / Healthy
Diet:Gluten Free
Ingredients
For the Roasted Squash and Chickpeas:
4 cups butternut squash, peeled and cubed
2 tbsp olive oil
1 tsp dried thyme
¼ tsp salt
¼ tsp pepper
1 can chickpeas (14 oz), drained and rinsed
1 tbsp olive oil
½ tsp paprika
For the Salad:
2 cups cooked quinoa
4 cups chopped kale
¼ cup crumbled feta cheese
¼ cup dried cranberries
¼ cup chopped pecans
For the Vinaigrette:
⅓ cup olive oil
¼ cup apple cider vinegar
1 tbsp maple syrup
1 tsp minced garlic
1 tsp Dijon mustard
¼ tsp salt
¼ tsp pepper
Instructions
Preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment paper.
Roast the squash: Toss butternut squash with 2 tbsp olive oil, thyme, salt, and pepper. Spread on one baking sheet.
Roast the chickpeas: Toss chickpeas with 1 tbsp olive oil, paprika, and salt. Spread on the second baking sheet.
Bake both sheets for 25–35 minutes until squash is tender and chickpeas are crispy.
Prepare the vinaigrette: Whisk together olive oil, apple cider vinegar, maple syrup, garlic, Dijon mustard, salt, and pepper. Set aside.
Assemble the salad: In a large bowl, combine roasted squash, roasted chickpeas, quinoa, kale, feta, dried cranberries, and pecans.
Drizzle with vinaigrette, starting with half, and toss to combine. Add more vinaigrette to taste if desired.
Notes
Kale can be massaged lightly with a bit of olive oil to soften before tossing with the salad.
Swap feta for a vegan alternative to make this salad dairy-free.
The salad can be served warm or chilled.
