Roasted Butternut Squash & Kale Winter Salad

This Roasted Butternut Squash & Kale Winter Salad is everything you want on a cold day: hearty, colorful, and deeply satisfying while still feeling light and nourishing. Sweet caramelized butternut squash, crisp apple slices, earthy kale, and nutty quinoa come together with crunchy toasted walnuts and a sprinkle of tangy feta. Everything is tied together with a bright maple Dijon vinaigrette that feels cozy but fresh. Serve it slightly warm or at room temperature for a vibrant winter lunch, a holiday side dish, or a complete, veggie-forward dinner that leaves you full but never weighed down.

This salad is ideal for meal prep and winter gatherings, because the sturdy greens and quinoa hold up beautifully in the fridge. You can serve it as a vegetarian main, or pair it with roasted chicken or salmon for extra protein. Swap the feta for goat cheese, or omit the cheese entirely to keep it dairy-free. It’s also easy to make vegan by using maple syrup only and skipping any honey. Serve it on a big platter to show off all those jewel-like colors.

Ingredients

Here’s everything you need to build this hearty, healthy winter salad with plenty of color, texture, and satisfying flavor.

• 1 medium butternut squash (about 800 g), peeled, seeded, cut into 1.5 cm cubes
• 2 tablespoons olive oil (for roasting squash)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup (180 g) dry quinoa, rinsed
• 2 cups (480 ml) water or vegetable broth
• 1 large bunch curly or lacinato kale, stems removed, leaves finely chopped (about 6 packed cups)
• 1 tablespoon olive oil (for massaging kale)
• 1 tablespoon lemon juice
• 1 large crisp apple (Honeycrisp or similar), thinly sliced
• 1/3 cup (35 g) walnuts, roughly chopped and lightly toasted
• 1/3 cup (50 g) dried cranberries
• 1/3 cup (50 g) feta cheese, crumbled [or goat cheese, optional]

Maple Dijon Vinaigrette:

• 1/4 cup (60 ml) extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely minced
• 1/4 teaspoon salt, plus more to taste
• 1/8 teaspoon black pepper

Servings

This recipe makes about 4 generous servings as a main course salad, or 6–8 smaller portions as a side dish. It’s filling enough for lunch, especially with the quinoa, but works beautifully alongside roasted meats or fish for dinner.

How to Make It

Roast the butternut squash

Preheat your oven to 200°C (400°F). Toss the squash cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking tray. Spread in a single layer and roast for 20–25 minutes, tossing once, until tender and caramelized at the edges. Let cool slightly.

Cook the quinoa

While the squash roasts, add quinoa and water (or broth) to a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until the liquid is absorbed. Turn off heat and let sit, covered, for 5 minutes, then fluff with a fork and cool slightly.

Prep and soften the kale

Place chopped kale in a large salad bowl. Add 1 tablespoon olive oil and 1 tablespoon lemon juice, plus a small pinch of salt. Massage the kale with clean hands for 1–2 minutes until the leaves darken, soften, and reduce in volume. This makes the kale more tender and pleasant to eat.

Make the maple Dijon vinaigrette

In a small jar or bowl, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake until emulsified and slightly thickened. Taste and adjust seasoning with extra salt, vinegar, or maple if needed.

Assemble the salad

To the massaged kale, add the warm quinoa, roasted butternut squash, apple slices, toasted walnuts, dried cranberries, and feta crumbles. Drizzle most of the vinaigrette over the top. Toss gently with salad tongs or two large spoons until everything is coated and evenly distributed.

Taste, adjust, and serve

Taste the salad and add more dressing, salt, or pepper if needed. Serve slightly warm or at room temperature, mounding it onto a wide platter or into shallow bowls so the colorful ingredients are visible. Garnish with a few extra walnuts and a final sprinkle of feta, if you like.

Pro Tip

For the best texture, keep the quinoa and squash slightly warm when tossing with the kale—this gently softens the greens and helps them absorb more flavorful dressing.

FAQs

Q1. Can I make this salad ahead of time?
A1. Yes. Roast the squash, cook the quinoa, chop the kale, and mix the dressing up to 2 days ahead. Combine and dress just before serving.

Q2. How do I store leftovers?
A2. Store leftovers in an airtight container in the fridge for up to 3 days. The kale holds up well, though the apples may soften slightly.

Q3. Can I make this salad vegan?
A3. Absolutely. Omit the feta or use a dairy-free alternative, and ensure the dressing uses only maple syrup (no honey).

Q4. What can I use instead of butternut squash?
A4. You can substitute with roasted pumpkin, delicata squash, or even sweet potato cubes. Adjust roasting time until the cubes are tender and caramelized.

Q5. How can I add more protein?
A5. Add chickpeas, lentils, grilled chicken, or baked tofu. You can also sprinkle in extra nuts or seeds like pumpkin or sunflower seeds.

Q6. Will the kale be too tough if I skip massaging it?
A6. Massaging the kale is strongly recommended. It breaks down the fibers and makes the salad much more pleasant, especially when eating it as a main dish.