I jumped on the kale trend a long time ago. I enjoy the coarse texture, it’s a green that actually fills me up. But I also know that a lot of people don’t necessarily love it. I personally think that’s because they haven’t had it prepared the right way, but to each his own. 😉

Kale is so nutritious and packed with vitamin C, iron, vitamin K, calcium…the list goes on. It is the superfood of superfoods so if you can add it to your weekly meal plan, your immune system will thank you. Add it to soups, eat it in a salad, and throw it in your smoothie. Just be sure to devein your kale first, which means you cut the thick stem out and just enjoy the leaves.

I made this Butternut Squash + Kale Salad for Thanksgiving and everyone loved it. Even my brother in law, who isn’t the biggest veggie lover, loved it! The butternut squash gives this kale salad a nice warm and starchy quality, and the acidity of the shallot and Dijon vinaigrette is my favorite. Add some high quality protein to this salad and you’ve got yourself a meal!

Butternut Squash + Kale Salad

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

Category: Salad

Butternut Squash + Kale Salad

This butternut squash and kale salad is the perfect fall or winter salad. It’s packed with nutrients and is so tasty served warm or at room temperature.


    For the Salad:
  • 1 large head kale, deveined and chopped
  • 1 large butternut squash, skinned and coarsely chopped
  • 2 tablespoons olive oil
  • cooking spray
  • salt + pepper
    For the Dressing:
  • 1 shallot, minced
  • 1/4 c balsamic or white wine vinegar
  • 1/4 c extra virgin olive oil
  • 2 tablesoons coarsely ground dijon mustard
  • Salt + pepper to taste


  1. Preheat your oven to 425 degrees.
  2. While the oven is pre heating, start prepping your veggies. Peel, seed, and coarsely chop the butternut squash into 1 inch chunks.
  3. Line a baking sheet with aluminum foil and spray with cooking spray.
  4. Toss the butternut squash in two tablespoons of olive oil and lay flat on the baking sheet.
  5. Sprinkle with salt and pepper and bake for 30 minutes, flipping once midway through.
  6. After 30 minutes, shut the oven off but leave the squash in the hot oven for an additional ten minutes so that the squash dries out a bit. I also like to broil the squash for a few minutes so it gets a little crispy, but that’s optional.
  7. While the squash is baking, devein and chop the kale and prep the dressing.
  8. Combine all dressing ingredients and whisk to combine.
  9. Toss salad with dressing and then toss in the roasted squash.
  10. Enjoy warm or at room temperature!
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