Cozy Fall Cozy Fall Butternut Squash Salad

This Butternut Squash Salad is the ultimate cozy fall salad! Nourishing, festive, and bursting with flavor, perfect for fall gatherings or your holiday table.

large bowl with butternut squash kale salad with pomegranate, red onion, and seeds.

This Roasted Butternut Squash Salad is a cozy fall favorite that's as nourishing as it is delicious. Made with tender roasted butternut squash, hearty kale, toasted nuts, and a maple-sage dressing, it's the perfect balance of sweet and savory. - It's vibrant, wholesome, and guaranteed to impress.

Why You’ll Love This

I love how this Roasted Butternut Squash Salad captures the essence of fall in every bite. Sweet, caramelized squash pairs with tender lacinato kale, crunchy pepitas and sunflower seeds, and jewel-like pomegranate, all brought together with a warm maple-sage dressing. As a chef, I love how every bite perfectly balances flavor and texture.

I’ve refined this recipe to achieve a perfect balance of flavor. Many butternut squash salads use balsamic or Dijon dressings, but the fresh sage and nutmeg in this version add depth and a distinctly autumn flavor, making it unique, elevated, and simple to make.

It’s a truly beautiful salad to bring to a gathering or set on the holiday table- you will feel very proud of yourself!

Butternut Squash Salad Ingredients

Butternut squash: Cubed butternut squash is roasted and seasoned with olive oil and salt to enhance its naturally sweet flavor.
Lacinato kale: Lacinato kale is more tender and milder in flavor than other types of kale, making it perfect for salad. If using a different type of mature kale, massage for longer. If using baby kale, you’ll want to massage for less time.
Red onion: Adds a lovely bit of tanginess. Let the red onion slices sit in the dressing for a few minutes to reduce sharpness.
Pomegranate seeds: Fresh pomegranate arils add a vibrant, tart flavor that pairs nicely with the sweet flavors in the salad.
Dried cranberries: Or substitute with Craisins, dried currants, or raisins.
Maple-glazed seeds: Sunflower seeds, pumpkin seeds (pepitas), and maple syrup.
Maple sage vinaigrette ingredients: Olive oil, apple cider vinegar, maple syrup, dijon mustard, fresh sage, nutmeg (freshly grated if possible), black pepper, and salt.

Variations

Add cheese: Blue cheese, gorgonzola cheese, creamy goat cheese, or feta cheese are great pairings.
Add nuts: Swap the seeds for toasted hazelnuts, walnuts, maple pecans, or toased almonds. Or try a combo of your favorites!
Toss with cooked grains or legumes: Mix with wild rice, quinoa, farro, or lentils.
Add more roasted root vegetables: Feel free to use roasted pumpkin, delicata, or acorn squash, or add extra veggies, like roasted cauliflower, carrots, or beets.
Add protein: Add crispy bacon pieces or roasted chickpeas.
Add fruit: Thinly sliced pears or apples are a nice addition.

How to Cut Butternut Squash

Start by trimming off both ends, then peel the tough skin with a sharp vegetable peeler. Slice the squash horizontally to separate the neck from the round base, then cut each section in half lengthwise. Scoop out the seeds from the base and discard. Finally, slice the squash into 1-inch thick pieces, then cut those into even cubes for perfect roasting!

round bottom sections of butternut squash - one with seeds, one scooped out.

How to Make Roasted Butternut Squash Salad

1. Make the maple-glazed seeds. Preheat the oven to 325°F. Mix the seeds in a medium bowl with maple syrup and a pinch of salt. Spread out onto a baking sheet and toast for 10 minutes. Remove from the oven and cool.

2. Roast the butternut squash. Use a vegetable peeler to remove the skin from the butternut squash. With a sharp knife and sturdy cutting board, cube the butternut squash and toss with olive oil and kosher salt. Transfer to a parchment-lined, large baking sheet and roast for 30-40 minutes. Once fork-tender, remove from the oven and cool.

glass mixing bowl with cubed butternut squash with salt shaker and bottle of olive oil behind.

roasted butternut squash cubes on parchment-lined baking sheet.

3. Whisk the dressing. Whisk olive oil, vinegar, maple syrup, fresh sage, nutmeg, black pepper, and salt in a jar until combined.

small glass bowl with maple sage dressing next to fresh nutmeg, fresh sage, and whisk.

thinly sliced red onion in bowl in dressing.

4. Slice and soak the red onions. Slice the red onion. Place the slices in a small bowl and toss with a couple of spoonfuls of dressing to season them and reduce sharpness.

5. Massage the kale. Strip the leaves from the kale stems and tear into 2-inch pieces. Place the kale in a large bowl and add a drizzle of dressing and a pinch of salt. Use your hands to massage the kale for 5 minutes to reduce bitterness.

hand massaging lacinato kale with dressing.

6. Assemble the salad. To the bowl with the kale, add the cooled butternut squash cubes, red onion, toasted seeds (you may not need all of them!), pomegranate seeds, and dried cranberries. Pour a little more dressing over top.

bowl of butternut squash kale salad topped with red onion, seeds, pomegranate seeds, and dried cranberries.

Why do i need to massage kale?

Kale leaves can be rather tough and slightly bitter when raw. Massaging the kale leaves with olive oil and salt or vinaigrette softens the texture of the leaves, making them more tender, while also reducing any potential harsh flavor.

Chef’s Tips

Careful not to overcrowd the pan. For both the seeds and the butternut squash, give them plenty of room to toast/caramelize. If the butternut squash is too close together, the cubes will steam instead of roast. An even layer results in even browning!
Cool before tossing. Make sure the roasted butternut squash and maple-glazed seeds are cool before adding to the kale. If the ingredients are warm they will wilt the greens and cause the dressing to separate.
Massage kale thoroughly. Massage the kale with your hands for 5 minutes. This step is key to tenderizing the leaves.
Use freshly grated nutmeg. Fresh nutmeg has a warmer, more aromatic flavor that pairs beautifully with roasted squash and sage. It makes the most delicious dressing!
Dress just before serving. This prevents the kale from getting soggy and keeps the salad vibrant and fresh.

Serving Suggestions

Serve alongside protein, like roasted chicken, roasted turkey breast, pomegranate salmon, oven brisket, or baked tofu.
Pair with other holiday sides, such as cornbread stuffing, mashed potatoes, or any other side dish from our 55+ Thanksgiving Sides!
Serve before a cozy fall vegetarian main dish, like Baked Beans with Butternut Sauce, Beet Risotto, Vegan Meatloaf, or Vegan Mac & Cheese. Or see our Vegetarian Thanksgiving Menu Ideas for more inspiration!
Pair with a fall or winter soup, like our Potato Soup, Turkey Rice Soup, Chicken Kale Soup, Wild Rice Soup, or Pumpkin Soup.

Meal Prep & Storage

Make the dressing in advance. The dressing will keep in a sealed jar in the refrigerator for 5 days, so feel free to prepare it a few days before assembling the salad to save on prep time.
Roast the squash a day before. Roasted squash can be prepared the day before, cooled, and stored in an airtight container in the fridge. Bring to room temperature before tossing the salad. If you’d like it slightly warm, reheat until warm in a 350°F oven.
Storage: Store leftovers in the fridge for 2 days in an airtight container. Makes a perfect light lunch the next day!

FAQs

What lettuce goes well with butternut squash?

Hearty greens like lacinato kale, curly kale, baby kale, arugula, or spinach pair beautifully with roasted butternut squash. Their slightly bitter and peppery taste balances the squash’s natural sweetness.

What pairs well with butternut squash?

Butternut squash pairs best with earthy, tangy, or sweet ingredients. Think kale, pomegranate, dried cranberries, red onion, maple syrup, nuts, or seeds.

What seasonings taste good on butternut squash?

Warm, aromatic flavors work best with butternut squash. Try nutmeg, fresh sage, cinnamon, thyme, or rosemary. A touch of maple syrup or smoked paprika can also enhance its natural sweetness and depth. Feel free to add more seasonings to the roasted squash as desired.

What cheese complements butternut squash?

Salty and tangy cheeses contrast beautifully with sweet roasted squash. Great options include feta, goat cheese, blue cheese, or gorgonzola. For something creamier and milder, try Parmesan or pecorino sprinkled on top.

How long does butternut squash need to be cooked?

In a nutshell, roast until tender and caramelized. For this butternut squash salad recipe, we recommend roasting for 30-40 minutes at 325°F.