Roasted Butternut Squash Kale Salad with crunchy pecans, poppy pomegranate seeds, Sweet, caramelized squash meets crispy bacon, crunchy pecans, and juicy pomegranate seeds in this Roasted Butternut Squash Kale Salad. Everything is tossed in a zesty orange vinaigrette for a zing that’ll have guests begging for the recipe this holiday season!
I’ll let you in on a little secret – this Roasted Butternut Squash Kale Salad is the dish of dreams. I’ve always had a thing for hearty, flavor-packed salads, but this one almost makes you forget you’re eating something healthy! It’s that good.
The warm, caramelized squash blends beautifully with the crispy kale (one of my favorite ingredients ever!).
Also, I just love how the crunchy, maple-toasted pecans and thick-cut bacon bring texture and substance to each bite. And that vinaigrette? It’s the citrusy cherry on top that’s guaranteed to brighten up those fall and winter days.
This salad works well as a vibrant side dish. But it’s equally delicious bulked out in a big ol’ bowl with creamy feta and a generous amount of rotisserie chicken.
It’s ridiculously easy to make and is loaded with comforting fall flavors. So, it’ll convert even the most devoted salad skeptics – you have my word!
Ingredients for Roasted Butternut Squash Kale Salad
These are all the ingredients you’ll need to make the perfect roasted butternut squash kale salad. I’ll offer a few substitutions later on in case you’re intolerant to any ingredients or just want to switch things up!
For the Salad
Butternut squash: The ultimate fall veggie! It’s slightly nutty, sweet, and velvety, but firm enough not to turn to mush in a salad. It’s also loaded with vitamins A and C, fiber, and antioxidants, to further boost your bowl.
Olive oil: A healthy cooking oil for roasting that helps your butternut squash caramelize. It also prevents it from drying out while being relatively neutral-tasting. Oh, and don’t forget about those heart-healthy fats it brings to the mix!
Thick-cut bacon: Adds a smoky richness to our salad. It crisps up beautifully but also remains slightly chewy to give each bite extra texture.
Lacinato kale: I’m a huge fan of kale, and I’ve written a cookbook on the stuff! The kale brings an earthy, peppery flavor while being chewy and satisfying. It’s also rich in vitamins C and A, and fiber! I love using lacinato as it softens quicker and is more tender than curly kale.
Lemon juice: For a citrusy zing.
Pomegranate arils: They’re tangy and sweet! I love the poppy texture, and the bright color brings a festive energy to any holiday table. They also cut through the richness of the bacon and are loaded with vitamin K!
Sea salt: Enhances the other ingredients.
For the Orange Vinaigrette
Olive oil: The MVP of any good vinaigrette! It adds a silky texture, balances acidity, and gives the dressing a rich, smooth mouthfeel.
Orange zest: You might not know this, but the zest contains aromatic oils that add an intense citrus kick to your dressing! Cool, right?
Fresh orange juice: Sweet and refreshing, this ingredient brings a touch of acidity and a bright zing.
Cider vinegar: This vinegar is a little mellow and enhances the citrus flavor without overwhelming it with bitterness.
For the Maple Toasted Pecans
Pecan halves: I teamed up with the American Pecan Council to bring you this post! Pecans are a good source of fiber, thiamin, zinc, and an excellent source of copper and manganese. Not to mention, they have a beautiful buttery taste and are a nice choice for plant-based protein and fat. And fall is pecan season, so use the leftovers for an amazing pecan pie!
Olive oil: For roasting. The oil helps distribute heat evenly, giving you golden, crunchy perfection every time!
Pure maple syrup: The rich, deep sweetness of this ingredient brings out the pecans’ natural nuttiness. So, it gives your salad a warm, autumnal vibe!
Ground cinnamon: For a little kick that oozes fall and winter goodness.
Sea salt: To balance the sweetness and mellow out the cinnamon.
Recipe Customizations
- If you can’t eat nuts, remove the candied pecans and replace them with sunflower seeds or pumpkin seeds.
- Adding roasted chickpeas to the salad can give it a signature crunch without nuts. Or you can keep the nuts in to go ham on texture.
- If you don’t have cider vinegar, red wine vinegar offers an impressive tang that still boosts the vinaigrette.
- Don’t have maple syrup to hand? Agave nectar is a decent substitution with a similar texture to the syrup.
- I love throwing a few carrot ribbons into this salad for extra heartiness, color, and a touch of sweetness!
- Switch out the pomegranate seeds for chopped cranberries, cherries, or chopped apricots.
- You can always add quinoa or another similar grain to make this salad heartier.
Tips For the Perfect Butternut Squash Kale Salad
- Roast to perfection. You can’t rush your roast, and you’ll want to cook the kale until it’s super-caramelized and golden. If you wait until it’s crispy around the outside, that’s supreme.
- Try to keep your squash evenly chopped. You want an even roast, so it’s important to try and keep your squash pieces similar in size. Otherwise, some may be undercooked and some burnt – not what we want here.
- Don’t skip the massage. Kale is a glorious ingredient, but it’s tough and chewy if you don’t work it a little. Spend a full 1 or 2 minutes massaging it before adding the kale to your salad.
- Try to remove the kale stems. Speaking of kale, the stems can be quite bitter and tough. I suggest trying to remove the stems from any bagged kale you buy before mixing it in.
- Prep ahead. You can make your maple pecans a few days in advance if you’re short on time. They’re also handy, healthy snacks!
What Does It Taste Like?
This delicious salad strikes the perfect balance of sweet, savory, and crunchy.
The caramelized squash adds a natural warmth and earthy sweetness. But don’t sleep on the crispy kale, which gives every bite a satisfying crunch along with the maple-toasted pecans!
And the orange vinaigrette and pomegranate seeds? They’re bright, zingy, and tie everything together.
All in all, this is a cozy, refreshing, indulgent, and wholesome salad that’ll keep you full for hours!
How to Make Butternut Squash Kale Salad
Preheat the oven to 400°F.
Spread the chopped butternut squash on a large baking sheet, drizzle it with olive oil, and sprinkle it with sea salt. Toss the squash to coat it evenly then roast for 20 minutes.
After 20 minutes, stir your squash and then roast for another 5 to 10 minutes. It should be tender and golden brown when you take it out! Set it aside to let it cool.
While your squash is in the oven, cook the bacon in a non-stick skillet over medium-high heat.
Cook it for about 2 to 3 minutes per side until it’s perfectly crispy. Transfer your bacon to a cutting board to cool and then chop it into bite-sized pieces.
Start on the dressing by blending all the orange vinaigrette ingredients in a small blender until smooth. If you don’t have a blender, a small whisk will do. Just try to make it as smooth as possible. Set your dressing aside.
To prepare your pecans, heat a small skillet over medium-high heat with a bit of olive oil.
Add the pecans, maple syrup, and a pinch of salt to the pan. Stir frequently and let them toast for about 3 to 5 minutes until they’re sticky and fragrant. Remove them from the heat and set them aside.
Next, you’ll move on to the kale. Wash, thoroughly dry, and chop your kale, then place it into a large bowl. Drizzle it with lemon juice and massage the leaves for about 1 to 2 minutes to soften the texture of the leaves.
Finally, add the pomegranate arils, roasted butternut squash, bacon, and maple-toasted pecans to the bowl.
Drizzle it all with your orange vinaigrette and toss to perfection.
Serve your salad as a side or enjoy it as a light main!
Love salads and need inspiration to get you through the whole week? These incredible picks will make your meal plan truly marvelous!
More Healthy Salad Recipes:
- Golden Beet & Kale Salad
- Roasted Winter Vegetable Quinoa Salad with Cider Vinaigrette
- Keto Cauliflower “Potato” Salad
- Winter Citrus Roasted Beet Salad
- Kale and Quinoa Salad with Apples and Walnuts
Enjoy this delicious butternut squash kale salad recipe!
Roasted Butternut Squash Kale Salad
Ingredients
Orange Vinaigrette:
- 1/4 cup olive oil
- 1/2 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 1 tablespoon cider vinegar
Maple-Toasted Pecans:
- 1/3 cup raw pecan halves or pieces
- 2 teaspoons olive oil
- 2 teaspoons pure maple syrup or more to taste
- 1/4 teaspoon ground cinnamon
- 1 pinch sea salt
Instructions
- Preheat the oven to 400 degrees F. Spread the chopped butternut squash on a large baking sheet. Drizzle with olive oil and sprinkle with sea salt. Toss everything together to ensure the squash is well-coated. Roast for 20 minutes, stir, then roast another 5 to 10 minutes, until golden-brown and cooked through. Remove from the oven and set aside to cool.
- While the squash is roasting, in a small skillet cook the bacon over medium high heat until it reaches desired level of crisp (about 2 to 3 minutes per side). Place on a cutting board and all to cool, then chop into pieces.
- Add all of the ingredients for the orange vinaigrette to a small blender. Blend until completely combined (note: you can also whisk the ingredients together in a bowl if you don’t have a small blender).
- Place all ingredients for the maple-toasted pecans in a small skillet and heat over medium-high heat for 3 to 5 minutes, or until toasted and sticky, stirring often. Be sure to monitor the nuts closely, as they burn easily.
- Wash, dry, and chop the kale leaves and place them in a large serving bowl. Drizzle with lemon juice and use your hands to massage the juice into the kale leaves for 1 to 2 minutes, until you can feel the kale leaves are more tender (this process breaks up some of the fibers in the kale and makes it easier to chew).
- Add the pomegranate arils, roasted butternut squash, chopped bacon, and maple-toasted pecans. Drizzle in desired amount of orange vinaigrette and toss everything together to combine. Serve alongside your favorite entrée.
Nutrition
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I’m a fiend for pecans and they look so good in this gorgeous salad! This would make a beautiful (and colorful) addition to any holiday table!
I love me some pecans!! (seriously – we go through them so quick around here! haha) And I definitely love me a kale salad! This sounds and looks perfect!