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Home » All Recipes » Vegan Recipes

Roasted Butternut Squash Salad with Kale

Modified: Nov 15, 2019 by Monica Le · Published: Oct 19, 2017 · 18 Comments

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A roasted butternut squash salad with kale that comes exuding all of the delicious fall flavors. It's loaded up with roasted squash, creamy avocado chunks, pecans and vibrant pomegranate seeds. It's the perfect hearty salad that can be eaten as a side dish or on its own!

Just wanted to let you know that this delicious salad is sponsored by my friends at Nature's Intent Apple Cider Vinegar!

Roasted Butternut Squash Salad with Kale in a bowl with a wooden spoon

Roasted butternut squash in salad is now my go-to

I never imagined I'd be able to create a salad *without an added protein source* that could taste so filling. I purposefully added in the creamy chunks of avocado, hoping that I'd feel satiated after eating a bowl for lunch. Boy, did I hit the target here.

I think it's the combination of healthy fats and good carb sources that make for such an awesome and hearty salad. I decided to add hemp seeds for some extra fiber and omega-3's and pomegranate seeds certainly make anything that much tastier.

Okay, so what's inside?:

  • Roasted butternut squash
  • Avocado
  • Pomegranate seeds
  • Pecans
  • Hemp seeds

Oh, and did I happen to mention how delicious the dressing is? Let me fill you in on what's going on there...

Roasted Butternut Squash Salad and a bottle of apple cider vinegar

A butternut squash salad that will soon become your new favorite

I've teamed up with Nature's Intent *once again* on this fabulous salad recipe. What I love most about working with them is how I've come to understand the versatility of apple cider vinegar usage in so many different recipes!

Apple cider vinegar brings just the right amount of tang to any salad dressing, so I highly recommend giving it a try in any sort of vinaigrette you may be making. It's such a game changer!

Not to mention all of the additional uses for apple cider vinegar (outside of the food and recipe world.) I've used it as a facial toner and as a rinse in my hair cut with warm distilled water... seriously, it is just awesome!

It's been so wonderful getting to understand how so many naturally sourced food products can also be applied topically. It's almost like a double whammy. No, I don't need to spend $30 for a 2-ounce bottle of facial toner because I use the apple cider vinegar in my pantry. Bam!

Roasted Butternut Squash Salad with Kale, nuts and pomegranate

I've got another HUGE win for this salad- Tim actually really enjoyed it. Now, Tim is not the type of guy that likes to sit and get down on a big bowl of greens. He prefers to empty an entire bag of mixed power greens into a blender, add a cup of water and CHUG.

I'm not kidding. He is well known within my Instagram stories community for this type of wild behavior. He just wants to get it over with and doesn't mind the horrible taste of his mean, green concoction because he's ready to reap all of the health benefits.

So, when I saw him picking at this roasted butternut squash salad with kale, I was pretty flipping ecstatic, okay? He said that if I could candy the pecans next time, he'd love it even more. I may have to try that 🙂

If you're not going to eat this roasted butternut squash salad in one sitting with friends or family members, I'd suggest spraying the avocado chunk with some lemon juice in order to preserve them.

Alternatively, you can add some avocado chunks when you're ready to eat it.

More like this:

Whole30 Brussels Sprout Slaw

Whole30 Low Carb Tuna Salad

Whole30 Chicken Pad Thai

Air Fryer Zucchini Chips

Roasted Butternut Squash Kale Salad in a bowl

Add cinnamon to the roasted butternut squash for an extra fall-flavored kick

I think the next time I make this I'll be adding a ton of warm spices to the squash. I'm thinking pumpkin pie spice, cinnamon or even nutmeg would be super delicious incorporated into this dish.

Is anyone else on a serious fall recipe kick? I've been incorporating pumpkin into all of the things, so it's been nice changing things up and using butternut squash in this salad.

You really can't go wrong with this salad and ultimately, you can get as creative with the ingredients as you'd like. If you're into walnuts more than you are into pecans, absolutely add those in instead.

If you want to sprinkle some chia seeds on top instead of hemp seeds, go for it.

I do not recommend changing out the squash or avocado though, as they are the stars of the show. This dressing is a real winner, too and there is just enough to completely cover the salad.

If you're yearning for a nice and substantial vegetarian dish to bring into your weekly rotation, then look no further. This roasted butternut squash salad with kale is going to be checking off all of your boxes.

Roasted Butternut Squash Kale Salad in a bowl with a spoon

This post is sponsored by the lovely folks at Nature's Intent Apple Cider Vinegar. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!

Roasted Butternut Salad with kale, avocado, pecans & pomegranate. A healthy, gluten free recipe filled with fall flavors. Easy, filling and perfect for make ahead lunches and dinners! Recipe at themovementmenu.com

Roasted Butternut Squash Salad with Kale

Monica Le
A roasted butternut squash salad with kale that comes exuding all of the delicious fall flavors. It's loaded up with roasted squash, creamy avocado chunks, pecans and vibrant pomegranate seeds. It's the perfect hearty salad that can be eaten as a side dish or on its own!
5 from 3 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Side Dish
Cuisine American
Servings 6
Calories 628 kcal

Ingredients
  

Salad

  • 1 ½ pounds butternut squash cubed
  • 1 ½ tablespoons avocado oil
  • sea salt to taste
  • black pepper to taste
  • 1 ½ pounds Tuscan kale stems removed *SEE NOTES*
  • ½ cup pecans
  • 3 avocados cubed
  • ½ cup pomegranate seeds
  • ¼ cup hemp seeds

Dressing

  • ½ cup extra virgin olive oil
  • 1 ½ tablespoons Nature's Intent apple cider vinegar
  • 2 - 2 ½ tablespoons honey omit for Whole30
  • 2 tablespoons Dijon mustard
  • 1 tablespoon shallots chopped
  • ½ teaspoon garlic powder
  • sea salt to taste
  • black pepper to taste

Instructions
 

Salad

  • Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
  • In a large bowl, mix together the butternut squash cubes with the oil and salt and pepper. Lay them out in a single layer onto the parchment sheet- you may need to use two so they all fit.
  • Bake at 425 degrees Fahrenheit for about 35-45 minutes, flipping halfway through. You will want them to be soft and a bit caramelized. Remove from the oven and set aside.
  • Begin to assemble the salad. Add all of the salad ingredients and pour the dressing on top. However, if you are not going to eat it all at once, serve the dressing on the side and add the avocado when ready to eat! Season with extra salt and pepper if needed.

Dressing

  • Combine all of the salad dressing ingredients in the bowl of a high speed blender pitcher. Blend on high for about 1 minutes until everything is combined and creamy throughout.
  • Store in an airtight container in the refrigerator for up to 10 days.

Notes

  • Be sure to massage the kale leaves after removing the stems. Do so by rubbing them thoroughly between your fingers and hands for several minutes. You will notice the leaves will become darker in color and will shrink a bit. This will make them easier to chew and break down!

Nutrition

Calories: 628kcalCarbohydrates: 50gProtein: 12gFat: 47gSaturated Fat: 6gSodium: 113mgPotassium: 1525mgFiber: 11gSugar: 18gCalcium: 257mg
Keyword roasted squash salad recipe, Thanksgiving side, warm squash sald
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    5 from 3 votes (2 ratings without comment)

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  1. Beth says

    November 16, 2021 at 12:56 pm

    Great fall recipe! I like to go heavy on the salad components. This definitely takes longer than 10 minutes to put together though.5 stars

    Reply
  2. Elise says

    November 25, 2019 at 9:10 am

    Love this recipe, NOM! I am making this salad as a dish to pass for Thanksgiving and I was wondering if you think the squash could be prepped and previously roasted? Or would that change the flavor too much?

    Reply
  3. jpinney13 says

    November 05, 2017 at 11:16 pm

    What a BEAUTIFUL salad! I would almost feel bad eating it! I love the use of apple cider vinegar - it's one of my favorite dressing ingredients. I will definitely have to give this recipe a try.

    Reply
  4. Amanda Mason says

    November 05, 2017 at 10:53 pm

    What a PERFECT autumn recipe! I'm printing this one off now! I'm always looking for new and unique salads and this one looks divine! That dressing also sounds amazing!!

    Reply
  5. Carol Borchardt says

    November 05, 2017 at 7:13 pm

    Butternut squash and kale are two of my favorite things in life! Love that you paired them together in a salad. The pomegranate seeds and pecans makes it even better!

    Reply
    • The Movement Menu says

      November 05, 2017 at 7:31 pm

      Thanks Carol. I think so, too!

      Reply
  6. Debs says

    November 05, 2017 at 1:36 pm

    This salad is so lovely. I've got a bag of hemp seeds and wasn't sure what to use them on. Now I know. This salad!!!!

    Reply
    • The Movement Menu says

      November 05, 2017 at 3:01 pm

      Yummmm- please do! 🙂

      Reply
  7. Veena Azmanov says

    November 03, 2017 at 12:30 pm

    This salad looks gorgeous and has my name written all over it. I love butternut squash and kale.. Yum! can't wait to try this soon.

    Reply
    • The Movement Menu says

      November 04, 2017 at 9:19 am

      please do- yum!

      Reply
  8. Analida's Ethnic Spoon says

    November 03, 2017 at 3:39 am

    This salad sounds fantastic! Thanks for sharing.

    Reply
    • The Movement Menu says

      November 03, 2017 at 10:04 am

      Thank you for the compliment!

      Reply
  9. Dominique| Perchance to Cook says

    November 02, 2017 at 4:28 pm

    I love the combo of butternut squash, kale and pomegranate seeds here. Soooo perfect for Fall. I'm now craving this salad, guess I just have to make it! 🙂

    Reply
  10. Amelie says

    November 02, 2017 at 7:27 am

    Yes! This is exactly the kind of salads I love making when I'm home alone. And I love your dressing too!

    Reply
  11. westviamidwest says

    November 01, 2017 at 7:45 pm

    I know what we are making the next girls night... there are so many great ingredients in that salad.... so many of them my favorites!

    Reply
    • The Movement Menu says

      November 04, 2017 at 9:20 am

      Ah, please do! And let me know what you think!

      Reply
  12. Melissa | Bless this Mess says

    October 27, 2017 at 6:19 pm

    I'm also all about the fall flavors right now - this salad is gorgeous and looks so, so good!

    Reply
    • The Movement Menu says

      October 28, 2017 at 1:07 am

      Thanks so much... I am, too. Love me some squash in salads!

      Reply

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