Butternut Squash Salad

Ingredients & Substitutions

Here I explain the best ingredients for my butternut squash salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Butternut Squash – I used an entire medium-sized squash (about 3 pounds before peeling) for this recipe, because it was more convenient than finding another use for the other half. You can also use any other winter squash (such as acorn squash, delicata squash, or kabocha squash), or even sweet potato would also taste great here!
• Curly Kale – My favorite greens for butternut squah salad, because the curls hold the small add-ins and dressing so well. You can substitute other kale varieties, or even baby spinach or arugula.
• Add-Ins – Taking inspiration from my other kale salad, I used a combination of dried cranberries, hemp hearts, and goat cheese. Sometimes I dress it up with other fall fruit, like apples, pears, pomegranate seeds, or raisins, or use blue cheese for a sharper bite. If you don’t have hemp seeds, you can use nuts (like almonds or pecans or other seeds (like sunflower seeds or pepitas) for crunch. See my other fall salad for inspiration!
• Balsamic Vinegar – Adds a tangy flavor to the dressing, but more importantly, the acid tenderizes the kale. You can use lemon juice or other types of vinegar instead, but don’t skip it! I usually add a splash of my natural zero sugar maple syrup if I use something other than balsamic, for a little sweetness, or Dijon mustard when I want it leaning savory.
• Olive Oil, Sea Salt, and Black Pepper – I use these for roasting the squash, plus more in the dressing. I also add garlic powder to the dressing, but feel free to add it to the squash, too!

How To Make Butternut Squash Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Season the squash. Peel and dice it into 1-inch cubes first. (I can show you how to do that in my roasted butternut squash recipe!) Place squash cubes in a bowl and toss with oil and seasonings.
2. Roast until tender. Transfer to a sheet pan and roast until fork tender and caramelized. (You can also air fry the butternut squash instead if you like.)

2. Make the dressing. Whisk together the oil, vinegar, garlic powder, salt and pepper. I whisk it in a glass measuring cup for easier pouring over the butternut squash salad!
3. Combine the salad ingredients. Place the chopped kale, roasted butternut squash, goat cheese, cranberries, and hemp hearts in a large salad bowl. Pour the dressing on top and toss to coat. Enjoy!

Serving Ideas

I recommend other fall dishes to pair with this roasted butternut squash salad. I’ve served it in 3 main ways:

• Weeknight dinner – My favorite easy pairings are balsamic chicken or air fryer salmon. I’ve got lots of other 30-minute meals here!
• Lunch ideas – For a lunch meal, I usually toss a protein right into the salad. Try it with my Instant Pot shredded chicken, sliced baked chicken breasts, sauteed shrimp, or flank steak. Some crispy bacon makes a nice addition too, just not as a protein on its own!
• Holiday meals – I make this butternut squash salad with a whole roasted turkey for Thanksgiving, or my air fryer turkey breast or turkey wings for a smaller crowd. For other holidays, try my juicy pork sirloin roast or beef tenderloin.

More Salad Recipes For Fall

If you like this recipe for butternut squash salad, you might also like some of my others that make the most of this season:

Brussels Sprout Salad

Broccoli Cranberry Salad

Sweet Potato Salad

Beet Salad