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Close up of kale salad in white bowl

Kale Salad Recipe with Butternut Squash and Cranberries

  • Author: Katya
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: American

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.


Scale

Ingredients

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)
  • 1/3 cup dried cranberries
  • 1/3 cup pumpkin seeds, toasted
  • 4 oz. feta cheese, crumbled
  • Kosher salt and freshly ground black pepper

For the Balsamic Dressing

  • 1/4 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.

Keywords: kale salad recipe, kale salad with cranberries, kale salad dressing