Roasted Butternut Squash Kale Salad

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 butternut squash and 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.

Whether you're hosting, bringing a dish to a gathering, or prepping lunches for the week, this salad is always a hit.

Ingredients

Roasted butternut squash, red onion, toasted pecans, farro, and a sweet and tangy balsamic maple dressing come together in a bright, flavorful salad that adds a pop of color to any table.

It's simple enough to enjoy for a weekday lunch but impressive enough to serve on Thanksgiving or any special occasion. 

Butternut Squash: Sweet, tender, and slightly caramelized, the roasted squash is the heart of the salad, adding that cozy fall flavor!

Farro: A nutty, chewy grain that adds texture and makes the salad hearty enough for a main dish or a filling side.

Curly and Tuscan Kale: Massaging the curly kale is a must! It softens the leaves, making them tender and less bitter. Tuscan kale is milder and softer, and I like using a mix of both for the best texture and flavor, though you can use just one if you prefer.

Toasted Pecans: Crunchy and nutty, they add texture and savory contrast to the sweet and tender squash.

Vegan Feta: Creamy, tangy, and slightly salty! I used Follow Your Heart feta crumbles, but Violife feta works beautifully too.

Red Onion: Sharp and slightly sweet, red onion adds a bright, fresh bite. You can also use pickled red onions!

Dried Cranberries: Sweet and tart, cranberries provide a pop of color and a burst of flavor that compliments the roasted squash and nuts.

Balsamic Maple Dressing: A sweet and tangy dressing that's versatile and pairs perfectly with the kale and roasted squash in this salad.

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 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.

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, baked tempeh, or tofu.

Switch the grain: Use quinoa 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!

Serving Ideas

This vegan kale salad is perfect on its own for lunch or dinner and also makes a colorful, flavorful addition to your Thanksgiving or Christmas table.

Prep Ahead Tips

Get a jump on your week (or your holiday feast!) by prepping the squash, farro, and nuts ahead of time!

Putting the salad together will be effortless with the hard work already done.

Roast the squash early: Roast the butternut squash a day or two ahead and store in an airtight container in the fridge.

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.

Tips & Tricks

If you're short on time, buy pre-diced butternut squash.

Massaging kale with a little dressing softens the leaves and reduces bitterness. Use your hands to gently massage the leaves until they darken and become tender. This isn't necessary for tuscan kale in my opinion, just curly kale.

Taste before serving. A little extra maple syrup or balsamic vinegar can balance flavors depending on your sweetness or tang preference.

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.

Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.