Kale and Butternut Squash Salad Recipe

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Ava Published: January 18, 2021 Modified: June 1, 2021

How To Make Kale and Butternut Squash Salad

This colorful butternut squash salad is packed with crunch, and filled with cabbage, almonds, and pear tossed in a balsamic dressing, for a healthier meal!

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



For Salad:

  • olive oil spray
  • 10ozbutternut squash,(1 small), cut into ½-inch cubes
  • 1tspolive oil
  • ¼tspkosher salt
  • freshly ground black pepper,to taste
  • 10medium Lacinato kale leaves,stems removed, thinly sliced
  • 2cupsbaby arugula
  • 2tbspbasil,chopped
  • 1small pear,seeded, cut into 1-inch pieces
  • 1cuppurple cabbage,shredded
  • 2tbspalmonds,toasted, sliced
  • 1ozbleu cheese,crumbled

For Dressing:

  • 2tbspolive oil,plus 1 tsp
  • 1tbspbalsamic vinegar
  • 1tsphoney
  • ½tspDijon mustard
  • 1tspwater
  • pinchkosher salt
  • freshly ground black pepper,to taste


  1. Preheat the oven to 425 degrees F.

  2. Spray a medium sheet pan with oil, then add the squash, oil, salt, and pepper. Toss to coat.

  3. Roast for 20 to 25 minutes, tossing halfway through, until fork-tender and browned on the edges.


  1. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, mustard, water, salt, and black pepper until emulsified and combined. Set aside.

To Assemble:

  1. In 2 shallow bowls, combine the kale, arugula, and basil. Toss to combine.

  2. Top each with ½ the pear, ½ cup cabbage, 1 tablespoon almonds, and ½ ounce bleu cheese.

  3. Top each with 2 tablespoons dressing, serve, and enjoy!


  • Calories: 484.33kcal
  • Fat: 30.94g
  • Saturated Fat: 6.07g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 18.97g
  • Polyunsaturated Fat: 4.01g
  • Carbohydrates: 48.29g
  • Fiber: 11.64g
  • Sugar: 18.99g
  • Protein: 12.52g
  • Cholesterol: 14.46mg
  • Sodium: 1001.69mg
  • Calcium: 395.15mg
  • Potassium: 1339.89mg
  • Iron: 3.95mg
  • Vitamin A: 1332.72µg
  • Vitamin C: 179.81mg
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