Kale and Roasted Squash Salad You’ll Crave All Fall

One of my favorite fall and winter salads, made with roasted butternut squash, massaged kale, spiced pecans, chewy cranberries and crunchy pomegranate seeds. It’s sweet, spicy, tart, and brings nourishing holiday flair to the table — healthy style!

Why this Recipe Works

• Keeps well in the fridge. Kale is sturdy and maintains structure and flavor even after being dressed and refrigerated for a few days.
• Massaging the kale softens the leaves and mellows the raw edge, turning fibrous greens into tender, chewy bites.
• Balanced flavors. The natural sweetness of roasted butternut squash pairs beautifully with spiced pecans, tart cranberries and pomegranate seeds, and the bright acidity of the vinaigrette ties everything together.

This is a hearty, vibrant salad that works as a centerpiece or a side for seasonal meals. Make it ahead for easy entertaining — the flavors deepen the next day.

How to Make this Kale & Squash Salad Recipe

Below is a clear, approachable workflow to build this salad: roast the squash, make the vinaigrette, toast the pecans with warming spices, massage and dress the kale, then combine everything with dried cranberries and fresh pomegranate seeds. Pictures illustrate the steps so you can follow along visually.

Cooks Tips

• To de-stem kale: Use your hands. Hold the stem and pull the leaf away with your other hand — it comes off cleanly.
• Any variety of kale works. Curly, lacinato or red kale will all shine here.
• Peeling & cutting butternut squash: A heavy-duty peeler speeds the job, but a sharp knife works fine. Aim for roughly uniform 1/2″ cubes so they roast evenly.
• Don’t be afraid to roast the squash longer. Browning and a little char deepen the flavor and add complexity.
• Make extra spiced pecans. They’re great for snacking and keep well in an airtight container.
• Best tool for tossing the finished salad is your hands. The roasted squash is tender; gentle handling prevents it from breaking up too much.
• Storage: The dressed salad keeps in the refrigerator for up to 5 days; let it come to room temperature before serving for best texture and flavor.

Kale and Butternut Squash Salad

Massaged kale, caramelized butternut squash, spiced pecans, chewy cranberries, and crunchy pomegranate seeds — a sweet, spicy, tart and festive fall salad.

Ingredients

• 2 1/2 pounds butternut squash — 1 large or 2 medium, peeled and cut into 1/2″ pieces
• 1 bunch kale, de-stemmed and chopped
• 1 cup dried cranberries
• 1/2 cup pomegranate arils (from 1 pomegranate)
• 1/2 cup extra-virgin olive oil, divided
• 1 1/2 cups pecans
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/4 teaspoon ground nutmeg
• Pinch ground cloves
• Pinch cayenne (optional, to taste)
• 1 shallot, minced (about 2 tablespoons)
• 2 tablespoons maple syrup
• 1 tablespoon whole grain mustard
• 1 tablespoon sherry vinegar
• Kosher salt and freshly ground pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the squash pieces with 3 tablespoons of olive oil and season with salt and pepper. Arrange in a single layer on a baking sheet and roast until tender and caramelized at the edges, about 45 minutes to 1 hour. Remove and let cool. Reduce oven heat to 350°F (175°C) for the pecans.
2. While the squash roasts, whisk together the minced shallot, maple syrup, whole grain mustard and sherry vinegar. Whisking constantly, stream in 1/4 cup olive oil until emulsified. Season with salt and pepper to taste.
3. De-stem and chop the kale (or tear by hand) and place it in a large bowl. Drizzle with 2 tablespoons of the dressing and massage the leaves for 3–5 minutes until tender and slightly wilted.
4. In a large bowl, combine the brown sugar, cinnamon, paprika, nutmeg, ground cloves and cayenne. Add the pecans and 1 tablespoon olive oil, season with a bit of salt and pepper, and toss to coat. Spread the pecans on a baking sheet and bake 10–15 minutes until toasted and fragrant. Let cool.
5. To assemble: add the roasted squash to the dressed kale, then fold in the spiced pecans, dried cranberries and pomegranate arils. Add more vinaigrette if needed. Toss gently with your hands so the squash remains in nice pieces. Serve immediately or chill and serve at room temperature.

Notes

• Use your hands to de-stem kale quickly and easily: hold the stem and pull the leaf away.
• Any kale variety works; lacinato gives a slightly firmer texture while curly kale is classic and pretty.
• Roughly uniform squash pieces help it roast evenly — perfect symmetry isn’t required.
• A little char on the squash adds desirable depth, so roast until golden at the edges.
• Toast extra pecans — they make a great snack and add crunch to other dishes.
• Store the dressed salad in an airtight container in the refrigerator for up to 5 days; let it warm to room temperature before serving for best texture.

If you try this salad, feel free to leave a comment and share how it turned out. Enjoy exploring seasonal produce and making bright, colorful recipes in the kitchen. Let’s make waves in the kitchen.