This Roasted Butternut Squash Kale Salad is the ultimate cozy fall salad! Bright, flavorful, and full of seasonal flavors, it can be served on its own, added to your holiday table, or prepped ahead for lunches throughout the week. It's sure to be a crowd favorite!
There's something about this time of year that makes me reach for a handful of favorite recipes that feel extra warm and cozy.
One that keeps showing up on my table is this kale salad with balsamic maple vinaigrette.
It has all the elements of a classic salad like fresh greens, crunchy nuts, tangy dressing.
But with the added warmth of farro and roasted squash to make it feel seasonal.
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Ingredient Notes
This salad is simple enough to enjoy for a weekday lunch but impressive enough to serve on Thanksgiving or any special occasion.
Butternut Squash: Roasting softens it and concentrates its sweetness, giving the salad a sturdy, flavorful base.
Farro: Adds chew and substance, making the salad filling rather than just leafy.
Kale (Curly and Tuscan): Curly kale needs to be massaged to soften. Tuscan is naturally more tender.
Toasted Pecans: Add crunch to contrast the soft squash and grains.
Vegan Feta: Brings salt and creaminess to balance the sweet elements.
Red Onion: Adds sharpness to cut through the richer ingredients.
Dried Cranberries: Add small pops of sweetness to break up the savory flavors.
See recipe card for quantities.
Farro 101
Farro is a hearty grain that is nutty, chewy, and perfect for salads, bowls, or as a side.
Pearled farro takes about 15 minutes, semi-pearled 20-25 minutes, whole farro takes up to 40 minutes.
- Rinse the farro under cold water.
- Bring salted water to a boil and add the farro.
- Cook until tender but still slightly chewy.
Not sure which type you have? Start tasting at 15 minutes and cook to your liking.
Tip: If you have a Trader Joe's near you, the 10-minute farro is a huge time-saver and a favorite in my house.
How to Make This Recipe
In just a few steps, you'll have a cozy, colorful salad that's perfect for any occasion.
The full written recipe can be found in the recipe card below.
Step 1: Cube a butternut squash and toss with avocado oil, salt, and pepper.
Step 2: Roast for 30-35 minutes, until golden and tender, then let them cool.
Step 3: Cook the farro according to the package instructions. I use Trader Joe's 10-minute farro.
Step 4: Make the salad dressing using the full recipe here: Balsamic Maple Vinaigrette.
Step 5: Add the curly kale to a large bowl. Drizzle over a spoonful of dressing, then massage the leaves with your hands until they soften and deepen in color.
Step 6: Then, add the chopped tuscan kale, roasted butternut squash, cooked farro, toasted pecans, vegan feta, diced red onion, and dried cranberries to the bowl of kale.
Step 7: Drizzle with more balsamic maple dressing and toss until everything is evenly coated.
Taste and adjust with extra dressing, salt, or pepper as needed.
Note: Don't skip massaging the curly kale! It softens the leaves, makes them easier to chew, and reduces bitterness, giving your salad the perfect texture.
Substitutions & Variations
This salad is super easy to customize. Don't have pecans? Almonds or walnuts work just as well. Don't have butternut squash? Use a sweet potato!
- Kale: Any kale works for salads, but I love combining curly and Tuscan kale for this recipe. Feel free to use just one, mix both, or swap in spinach or spring mix.
- Change the roasted vegetables: Swap or add roasted carrots, Brussels sprouts, or sweet potato.
- Add a protein: Toss in crispy chickpeas, sweet and smoky air fryer tempeh bacon, or this easy, yet super delicious air fryer tofu!
- Switch the grain: Use quinoa or brown rice instead of farro.
- Switch the nuts: Replace pecans with almonds, walnuts, or pumpkin seeds.
- Add in fruit: Add in diced apples.
- Red Onion: I used raw but pickled red onions would be incredible!
Prep Ahead Tips
Get a jump start on your week (or your holiday feast!) by putting elements of this salad together early!
Roast the squash early: Roast the butternut squash a day or two ahead and store in an airtight container in the fridge. And you can buy pre-diced butternut squash.
Cook the farro in advance: Farro keeps well in the fridge for 3-4 days. Cook it ahead and toss with a little olive oil to prevent sticking.
Toast nuts ahead: Toasted pecans (or your nut of choice) can be made a few days ahead and stored in a sealed container.
Dress at the last minute: Prep the dressing and keep it separate until ready to serve.
Storage
This salad is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. The kale may soften slightly, but it's still delicious.
Frequently Asked Questions
Curly kale is a must. If you don't massage it, the leaves will be harder to chew and less enjoyable. It only takes a minute and makes the salad much more tender. Tuscan kale doesn't need to be massaged.
More Salad Recipes
Looking for other recipes like this? Try these:
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Recipe
Roasted Butternut Squash Kale Salad
Ingredients
Butternut Squash Kale Salad
- 3 cups Butternut Squash Cubes
- 1 tablespoon Avocado Oil or olive oil
- Pinch of Salt and Pepper for roasting squash
- 1 cup dry Farro see note
- 4 cups chopped Curly Kale
- 3 cups chopped Tuscan Kale
- ⅓ cup diced Red Onion
- ⅓ cup Toasted Pecans
- ⅓ cup Vegan Feta I used Follow your Heart
- ⅓ cup Dried Cranberries
Balsamic Maple Dressing
- 1 tablespoon Minced Shallot
- 1 Garlic Clove minced
- ¼ cup Balsamic Vinegar
- ⅓ cup Extra-Virgin Olive Oil
- 1 tablespoon Pure Maple Syrup more to taste
- 2 teaspoons Dijon Mustard
- ¼ teaspoon Kosher Salt see note
- Pinch of Black Pepper
- Red Pepper Flakes optional
Instructions
- Preheat the oven to 400℉.
- Cube a butternut squash. You'll only need about 3 cups for the salad, but since a whole squash gives you more, go ahead and roast it all and keep the extra for later.
- Toss the cubes with avocado oil, salt, and pepper. Roast for 30-35 minutes, until golden and tender, then let them cool.
- Cook the farro according to the package instructions. I use Trader Joe's 10-minute farro.
- Make the balsamic maple dressing by adding the minced shallot and garlic to a jar, followed by the remaining ingredients. Close the lid and shake vigorously until combined.
- Add the curly kale to a large bowl. Drizzle over a spoonful of dressing, then massage the leaves with your hands until they soften and deepen in color.
- Then, add the chopped tuscan kale, roasted butternut squash, cooked farro, toasted pecans, vegan feta, diced red onion, and dried cranberries to the bowl of kale.
- Drizzle with more balsamic maple dressing and toss until everything is evenly coated. Taste and adjust with extra dressing, salt, or pepper as needed.
- Enjoy immediately, or refrigerate for up to 2-3 days.
Notes
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