Kale salad with cranberries, butternut squash, pomegranate, pumpkin seeds, and feta, tossed in a simple balsamic dressing. This kale salad is festive, delicious, and healthy.

Close up of kale salad in white bowl this recipe

The best way to brighten your holiday table is with this big bowl of kale salad. Pair it with our Herb Roasted Turkey Breast or Creamy Honey Mustard Chicken.

This salad is made with roasted butternut squash, cranberries, pumpkin seeds, feta, and balsamic dressing. It has the perfect blend of crunch, sweetness, and acidity. Basically, everything you want in a good kale salad recipe.

Plus you can easily prepare the butternut squash and the salad dressing few days in advance and have the salad ready in no time!

Ingredients for kale salad

Ingredients for Kale Salad Recipe

  • Butternut squash
  • Kale
  • Pomegranate seeds
  • Dried cranberries
  • Pumpkin seeds
  • Feta cheese
  • Balsamic vinegar
  • Honey
  • Dijon mustard
  • Olive oil

How to Make Kale Salad with Cranberries

First, roast your butternut squash by pre-heating the oven to 450 degrees F. Toss the butternut squash with few generous tablespoons of olive oil and season with salt and pepper, to taste.

Spread onto a large baking sheet lined with parchment paper, and roast for 25-30 minutes or until golden tender. Cool slightly.

Chopped butternut squash in a bowl and a tray

While the butternut squash is roasting, prepare the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard.

Season with salt and pepper, to taste. Next, you’ll want to prepare the kale for the salad.

Balsamic dressing in white bowl

How to Prepare Kale for a Salad

In a large bowl, toss kale with half of the dressing. You want just enough dressing to lightly coat the leaves. Using your hands massage the dressing evenly into the kale. It helps break down the toughness of the leaves.

Chopped kale in a large bowl with dressing

Last step of the salad is to transfer the kale to a serving bowl and combine with butternut squash, pomegranate seeds, cranberries, pumpkin seeds, and feta cheese.

Drizzle with more dressing as needed. Taste for salt and pepper. Serve immediately.

Close up of kale salad with dressing being poured

Extra Tips for Making Kale Salad

  • Chop the butternut squash into even pieces and do not crowd the baking sheet, to ensure that the squash evenly roasts.
  • Take your time massaging the kale with the dressing. It helps break down the toughness of the kale leaves, resulting in a more tender-tasting salad.
  • To save on prep time, there are few things you can do. First look for pre-chopped butternut squash, pre-chopped kale, and separated pomegranate seeds. All of those can be found in the produce section of a grocery store. Also, roasted pumpkin seeds is something you can purchase instead of roasting them yourself.
  • To make ahead: roast the butternut squash, cool, transfer to a container with a lid and refrigerate up to 1 day in advance. The salad dressing can also be prepared few days in advance and stored refrigerated.
Close up side view of kale salad in white bowl

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Close up of kale salad in white bowl

Kale Salad with Cranberries

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  • Author: Katya
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 8
  • Category: Salad
  • Method: Chop
  • Cuisine: American
Print Recipe

Description

Kale salad recipe with butternut squash, cranberries, pomegranate, pumpkin seeds, and feta, tossed in a simple balsamic dressing. This kale salad is festive, delicious, and healthy.

Ingredients

Units Scale

For the Salad

  • 4 cups butternut squash, chopped into about 1-inch pieces
  • 2 Tbsp. extra-virgin olive oil
  • 10 cups chopped curly kale, leafy parts only, no stems
  • 1 cup pomegranate arils (seeds)
  • ⅓ cup dried cranberries
  • ⅓ cup pumpkin seeds, toasted
  • 4 oz. feta cheese, crumbled
  • Kosher salt and freshly ground black pepper

For the Balsamic Dressing

  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. honey or pure maple syrup
  • 1 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 450 degrees F. In a large bowl, toss butternut squash with two generous tablespoons of olive oil and season with salt and pepper, to taste. Spread onto a large baking sheet lined with parchment paper, and roast for 25-30 minutes or until golden tender. Cool slightly.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper, to taste.
  3. In a large bowl, toss kale with half of the dressing. Using your hands massage the dressing evenly into the kale. It helps break down the toughness of the leaves.
  4. Transfer the kale to a serving bowl and combine with butternut squash, pomegranate seeds, cranberries, pumpkin seeds, and feta cheese. Drizzle with more dressing as needed. Taste for salt and pepper. Serve immediately.

Notes

  1. To save on prep time, there are few things you can do. First look for pre-chopped butternut squash, pre-chopped kale, and separated pomegranate seeds. All of those can be found in the produce section of a grocery store. Also, roasted pumpkin seeds is something you can purchase instead of roasting them yourself.
  2. To make ahead: roast the butternut squash, cool, transfer to a container with a lid, and refrigerate up to 1 day in advance. The salad dressing can also be prepared few days in advance and stored refrigerated.

Nutrition

  • Serving Size:
  • Calories: 249
  • Sugar: 12.6 g
  • Sodium: 159.6 mg
  • Fat: 16.7 g
  • Carbohydrates: 23.4 g
  • Protein: 5.6 g
  • Cholesterol: 12.6 mg

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