This roasted butternut squash salad is rich and savory with the absolute perfect flavor. It’s filled with healthy ingredients making it an amazing vegan salad choice!
I am only a salad fan when the flavors are legit. And this delicious salad tastes amazing!
This is a cookbook review written by me on behalf of Kim-Julie Hansen, for which I received a free copy of the book. All the opinions and text are my own.
This post was originally published on January 20, 2019.
I love a good salad when it is filled with super flavorful ingredients, has healthy fats, and loads of texture. Much like my lentil quinoa salad, this butternut squash salad has it all!
How To Make Roasted Butternut Squash Salad
Getting this salad on the table takes very little effort from you. Most of the work is done by the oven, which takes the most time but is hands off!
This butternut squash salad also uses very simple ingredients, but put together they are loaded with flavor and texture!
Here is what you need to make this amazing recipe:
- Butternut squash
- Olive oil
- Pumpkin seeds
- Curry powder
- Red pepper flakes
Step by Step Instructions
This is what you need to do:
- Roast the butternut squash.
- Toast the pumpkin seeds.
- Massage the avocado and greens together.
- Build the salad.
Pair this roasted butternut squash salad with any of the following plant based recipes for a fabulous meal:
- The Best Vegan Panini
- Ultimate Vegan BLT with Avocado
- Vegan Greek Pastitsio
- Healthy Veggie Mac and Cheese
- Amazing Vegan Mushroom Bourguignon
- Vegan Broccoli Cheddar Soup
I made a few adaptions to this massaged kale salad to fit what we liked (my kids are weird and really like salad).
- I took out the collards.
- Used smoked paprika instead of curry.
- Added the crushed red pepper to the adult portions only.
This recipe comes from the book, Vegan Reset, by Kim-Julie Hansen, much like a lot of the recipes in this book, it was simple to make but had ingredients I knew would bring it to the next level.
Her book is loaded with simple, veggie filled and healthy recipes. But they each have a little something that takes them up a notch.
This book is not just recipes, it is 28 days of vegan meal plans. Yep, 4 whole weeks. Each week starts with a shopping list, then moves on to meal prep. She lays out every meal for every day.
Prep Ahead Tips
- Roast the butternut squash up to 3 days in advance and store in an airtight container in the refrigerator.
- You can reheat the squash in the oven, on the stovetop, in an air fryer, or the microwave.
- Toast and season the seeds ahead of time as well, simply keep in an airtight container in the pantry until you’re ready to use.
Butternut Squash can be paired with both sweet and savor flavors. For sweet, think cinnamon, nutmeg, cloves, apples, pears, brown sugar, maple syrup, and honey. Savory flavors like rosemary, sage, thyme, nuts, broccoli, carrots, corn, kale, and spinach all pair nicely.
You’ll want to start by cutting the squash in half and removing the seeds. Then, you can either roast the butternut squash halves in a 400°F oven, or cut them into cubes first.
Yes! Butternut squash is a great source of fiber and many vitamins and minerals including vitamin A, vitamin C, and potassium.
More Vegan Salad Recipes
These plant based salads make excellent side dishes, but are also great as an entree!
- Vegan Mediterranean Orzo Salad
- Healthy Vegan Taco Salad
- Mix and Match Mason Jar Salads
- Lemon Kale Salad
- Watermelon Feta Mint Salad
- Mexican Street Corn Salad
Roasted Butternut Squash Salad with Kale
- ½ butternut squash , seeds removed, cut into 1-inch pieces
- 1 teaspoon olive oil , plus more for drizzling over the squash
- ¼ teaspoon sea salt , plus 1 pinch
- 1 large avocado
- 4 cups shredded kale
- ¼ cup pumpkin seeds
- ¼ teaspoon curry powder
- ¼ teaspoon crushed red pepper flakes
- 1 collard green leaf , chopped (optional)
- Preheat the oven to 350°F/ 177°C. Line a baking sheet with parchment paper.
- Spread the squash on the baking sheet, drizzle with oil, and sprinkle with a pinch of salt. Bake for 45 minutes.
- In a large bowl, massage the avocado into the kale and collard greens (if using).
- Toast the pumpkin seeds in 1 teaspoon oil in a skillet over high heat for 1 minute.
- Reduce the heat to medium, add the curry powder, red pepper flakes, and remaining ¼ teaspoon salt, and toast for 1 to 2 more minutes. Set aside.
- Add the butternut squash to the bowl when it's done baking.
- Sprinkle the seeds over the salad.
- To make this oil free, simply use veggie broth to bake the squash and saute the pumpkin seeds.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.