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4.82 from 11 votes
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Yield: 2 to 4 people
Butternut Squash Kale Salad
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.
  • 3 cups cubed butternut squash, about 1-inch cubes
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chipotle chile pepper
  • 1 head lacinato/tuscan kale, leaves torn from stems
  • 1 to 2 teaspoons olive oil
  • 2 to 3 ounces goat cheese, crumbled
  • ¼ cup roasted pepitas
apricot vinaigrette
  • 1/4 cup apple cider vinegar
  • 2 tablespoons apricot preserves
  • 2 garlic cloves, finely minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch crushed red pepper flakes
  • 1/2 cup extra virgin olive oil
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Place the squash on the sheet and toss with a tablespoon of olive oil. Season with the salt, pepper, garlic powder, cumin, paprika and chipotle pepper. Toss well. Roast for 20 to 25 minutes, until the squash has started to caramelize.
  3. While the squash is roasting, chop the kale leaves. Place them in a large bowl and drizzle on 1 to 2 teaspoons of the olive oil. Use your hands to massage the oil into the kale, massaging for a few minutes. Let the kale sit for 5 minutes.
  4. Add a pinch of salt and pepper to the kale and toss. Add on the crumbled goat cheese and the roasted pepitas. Add on the squash. Drizzle with the dressing and serve!
apricot vinaigrette
  1. In a bowl or jar, whisk together the vinegar, preserves, garlic, salt, pepper flakes and pepper. Stream in the olive oil while whisking until emulsified. Drizzle on the salad! This stays great in the fridge for 3 to 4 days.

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