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    Home ▸ Vegan Salads

    Roasted Butternut Squash Salad with Kale

    Last modified: October 5, 2022. Originally posted: April 23, 2022 By Sophia DeSantis

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    A collage of a hand massaging a kale salad, putting seeds on it and the final version with butternut squash on a pink plate with overlay text
    A pink plate on a tan striped towel with a kale salad topped with butternut squash and pumpkin seeds and ingredients surrounding it

    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!

    A pink plate on a striped towel with a butternut squash kale salad surrounded by ingredients for it
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    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!

    Ingredients

    Here is what you need to make this amazing recipe:

    • Butternut squash
    • Olive oil
    • Salt
    • Avocado
    • Kale
    • Pumpkin seeds
    • Curry powder
    • Red pepper flakes
    Tan surface with kale, butternut squash pieces, half an avocado, spices and olive oil on it

    Step by Step Instructions

    This is what you need to do:

    1. Roast the butternut squash. 
    2. Toast the pumpkin seeds.
    3. Massage the avocado and greens together. 
    4. Build the salad.
    5. Eat!
    Cookie sheet with parchment paper filled with roasted pieces of butternut squash
    Pumpkin seeds and spices cooking in a pan
    A hand massaging avocado into a shredded kale salad in a white bowl
    Hand putting pumpkin seeds on a kale and butternut squash salad in a pink plate

    Serving Suggestions

    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
    A fork getting a bite of a butternut squash kale salad on a pink plate sitting on a striped towel

    Substitution Suggestions

    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.

    Cover of a vegan cookbook with veggies and fruits on the front

    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.

    Common Questions

    What flavors go well with butternut squash?

    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.

    How do you roast butternut squash?

    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.

    Is roasted butternut squash healthy?

    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
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    A salad with butternut squash and kale on a striped towel with ingredients for it around it

    Roasted Butternut Squash Salad with Kale

    Sophia DeSantis
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Salad
    Cuisine American
    Servings 2
    Calories 376 kcal

    Ingredients
     
     

    • 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)

    Instructions
     

    • 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.

    Notes

    • To make this oil free, simply use veggie broth to bake the squash and saute the pumpkin seeds.
    Recipe excerpted from VEGAN RESET © 2018 by Best of Vegan LLC. Photography © 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 376kcalCarbohydrates: 43gProtein: 12gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 331mgPotassium: 1870mgFiber: 11gSugar: 4gVitamin A: 33790IUVitamin C: 212mgCalcium: 315mgIron: 4.5mg

    Nutrition and metric information should be considered an estimate.

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    1. Sarah

      April 27, 2022 at 8:16 pm

      Perfectly filling and delicious! Loved the combo of textures.

      Reply
    2. Beth

      January 22, 2019 at 7:14 am

      How long will this salad last? Does the avocado turn brown? Can you make it the night before to take it to work for lunch the next day?

      Reply
      • veggiesdontbite

        January 22, 2019 at 9:52 am

        Hi Beth! I would suggest making the butternut squash, but then not mixing the salad until you eat it. I am picky about wilted greens so because you are mixing with avocado, it will get soft overnight. But if you keep it all separate it is quick to mix and eat when ready!

        Reply
    3. Olwyn

      January 20, 2019 at 5:57 am

      Beautiful looking salad! I use salad as a starter for us but if it was just me, it would be a main. Lately I have been adding roasted sweet potato and roasted, cubed, marinated tofu to the greens and veggies (cuke, onion, apple, snap peas, etc). I am subbing white beans for cashews in the dressing to lower the fat content. So far, so good - loving a huge bowl of this for lunch at work - I think the potato is what makes it sustaining - keeps me full and satisfied. I have eliminated oil which wasn't all that hard to do and I do not miss it. Thanks Sophia!

      Reply
      • veggiesdontbite

        January 21, 2019 at 6:12 pm

        Thank you so much Olwyn! All your salad toppings sound delicious! I actually have a few sauces that I use some white beans in too! This dill one is one of my faves: https://www.veggiesdontbite.com/tangy-dill-crema/

        Reply

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