Butternut Squash Kale Salad
The Best Butternut Squash Kale Salad featuring roasted squash, kale, quinoa, cranberries, and pecans. Easy, flavorful, and ideal for meal prep or family meals.
- 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.
Find it online: https://allcookedup.com/butternut-squash-kale-salad/
