This Roasted Butternut Squash Kale Salad is a wholesome, hearty dish that feels indulgent yet nourishes your body.
Packed with plant-based protein from chickpeas, heart-healthy fats from almonds, and plenty of fiber from kale and cabbage, it’s both satisfying and energizing.
Naturally low in saturated fat and full of colorful vegetables, this salad is perfect for weeknight meals, meal prep, or even as a standout dish for entertaining.
Hearty Roasted Butternut Squash Kale Salad
Equipment
- 1 large baking sheet
- 1 chef’s knife
- 1 cutting board
- 1 Mandoline Slicer (optional but recommended)
- 1 Mixing Bowl (large)
- 1 Small Mixing Bowl or Jar (for vinaigrette)
- 1 Vegetable Peeler (wide or Y-shaped)
- 1 Frying Pan (medium, for almonds)
- 1 spatula or tongs
Ingredients
For Roasted Vegetables:
- 1 small green cabbage or ½ large cabbage
- 1 small butternut squash 1 ½ to 2 pounds
- 3 tablespoons extra virgin olive oil divided
- 1 tablespoon pure maple syrup
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- 2 teaspoons kosher salt divided
- Freshly ground black pepper to taste
For the Salad Base:
- 3 to 4 cups 50–65 g kale, chopped
- 2 to 3 large carrots ribboned with a vegetable peeler
- 1 15-ounce / 425 g can chickpeas, drained and rinsed
For the Red Wine Vinaigrette:
- 3 garlic cloves minced or pressed
- 3 tablespoons red wine vinegar
- 2 teaspoons pure maple syrup
- ¾ teaspoon Dijon mustard
- ¾ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt plus pepper to taste
For the Sweet-and-Spicy Almond Crunch:
- ½ cup 70 g whole almonds, unsalted
- 2 tablespoons 42 g agave nectar
- ⅛ teaspoon cayenne pepper
- Pinch of kosher salt skip if nuts are salted
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to 450°F (232°C). A properly heated oven is essential for achieving beautifully caramelized vegetables with crisp edges and tender centers. While the oven heats, prepare two large rimmed baking sheets and set them aside.
- Trim and Slice the Cabbage: Take your cabbage and remove only the tough bottom stem, but leave the core intact. This step helps hold the leaves together while roasting. Slice the cabbage in half lengthwise, then cut each half into 1-inch-thick wedges. This size allows the edges to crisp and brown while keeping the centers tender.
- Season the Cabbage Thoroughly: Place the cabbage wedges on one of the prepared baking sheets. Drizzle them with 2 tablespoons of olive oil, sprinkle with 1 teaspoon of kosher salt, and season generously with freshly cracked black pepper. Use your hands to massage the oil and seasonings into the cabbage, making sure the layers and edges are evenly coated—this ensures even browning in the oven.
- Peel and Slice the Butternut Squash: Next, focus on the squash. Peel it carefully with a sharp vegetable peeler. Slice it vertically in half and scoop out the seeds with a spoon. To achieve uniform slices, use a mandoline slicer (preferred) or a sharp chef’s knife. Slice the squash into ¼-inch-thick half-moon pieces. Thin slices roast quickly and evenly, giving a tender bite with lightly crisp edges.
- Season the Squash for Roasting: Transfer the sliced squash to a large mixing bowl. Add 1 tablespoon olive oil, 1 tablespoon pure maple syrup, 1 teaspoon ground cumin, ½ teaspoon red pepper flakes, 1 teaspoon kosher salt, and a pinch of black pepper. Toss thoroughly until every slice is coated with the seasoning blend. The maple syrup caramelizes in the oven, while the cumin and pepper flakes add warmth and spice.
- Arrange Vegetables on Baking Sheets: Spread the seasoned squash slices onto the second baking sheet in a single layer, ensuring minimal overlap (overlapping pieces will steam rather than roast). If your sheet is too full, place a few pieces onto the cabbage pan. Leave enough space for air circulation—this is the secret to getting crisp, caramelized edges.
- Roast Until Golden and Tender: Place both pans into the preheated oven. Roast for 15 minutes, then remove the pans and carefully flip the cabbage wedges with a spatula and toss the squash to promote even cooking. Return to the oven and roast for an additional 10–13 minutes, or until the cabbage edges are deeply browned and the squash is golden, caramelized, and fork-tender. Set aside to cool slightly while you prepare the other components.
- Whisk Together the Vinaigrette: In a small bowl, add 3 cloves of minced garlic, 3 tablespoons red wine vinegar, 2 teaspoons maple syrup, ¾ teaspoon Dijon mustard, ¾ teaspoon dried oregano, and ½ teaspoon red pepper flakes. Whisk until combined. Slowly drizzle in 3 tablespoons olive oil while whisking continuously until the dressing emulsifies into a smooth consistency. Season with ¼ teaspoon salt and black pepper to taste. Alternatively, place everything in a small jar with a tight lid and shake vigorously until blended.
- Prepare the Almond Crunch: Line a plate with parchment paper before you begin, as the almonds need to be cooled quickly once caramelized. Heat a medium frying pan over medium heat. Add ½ cup almonds, 2 tablespoons agave nectar, ⅛ teaspoon cayenne pepper, a pinch of salt, and a small grind of black pepper. Stir constantly with a spatula, coating the almonds as the agave bubbles and thickens. Cook for 2–3 minutes, until the nuts are glossy and caramelized with a golden sheen. Immediately transfer the almonds to the parchment-lined plate, pressing them into a cluster. Let them cool for a few minutes, then break apart into small crunchy clumps.
- Assemble the Salad Base: In a large salad bowl, combine 3–4 cups chopped kale, carrot ribbons, and the drained chickpeas. Pour in a few spoonfuls of the vinaigrette and toss well to coat, massaging the kale slightly to soften its texture. This step makes the greens more tender and helps them absorb flavor.
- Add the Roasted Vegetables: Once the roasted squash and cabbage have cooled slightly (they should still be warm but not steaming hot), add them to the salad bowl. Drizzle with more vinaigrette as desired, then use tongs or two forks to gently toss everything together. Be careful not to mash the tender squash slices.
- Finish with Almond Crunch and Serve: Finally, sprinkle the sweet-and-spicy almond clusters over the top of the salad. They add the perfect balance of crunch, sweetness, and heat. Serve the salad immediately while still slightly warm, or let it cool to room temperature.
Notes
- For easy slicing, microwave the butternut squash for 2 minutes to soften it before cutting.
- If using pre-cut squash, make sure slices are uniform for even roasting.
- Massage the kale with a little vinaigrette to reduce bitterness and improve texture.
- For extra crunch, try swapping almonds with pecans, walnuts, or pumpkin seeds.
- The salad tastes best slightly warm, but can also be enjoyed at room temperature.
- If preparing in advance, keep the vinaigrette and almond crunch separate until serving.
- To make it a full meal, top with avocado slices or roasted tofu.
Chef’s Secrets for Perfect Results
The key to making this salad shine lies in the roasting technique.
Spread the squash and cabbage in a single layer with enough space between them—this allows heat to circulate, giving you caramelized edges instead of steamed vegetables.
For the kale, massaging it with vinaigrette softens its fibers and helps it absorb flavor.
Always taste and adjust your vinaigrette before tossing—it should strike a balance between tangy, sweet, and savory.
Finally, when making the almond crunch, work quickly after cooking, as the caramelized coating hardens fast.
Serving Suggestions and Pairing Ideas
This salad works beautifully as a main course for a light dinner or lunch, especially when paired with crusty whole-grain bread or a warm grain like quinoa or farro.
For a cozy fall meal, serve it alongside roasted root vegetables or a hearty soup such as lentil or tomato bisque.
Hosting a dinner party?
Present it as a show-stopping side dish with roasted chicken, seared salmon, or a holiday spread.
The contrast of warm squash, crisp cabbage, and crunchy almonds makes it versatile enough to complement both casual meals and festive occasions.
Storage Tips for Freshness
To keep the salad fresh, store components separately when possible.
The roasted squash and cabbage can be refrigerated in an airtight container for up to 3 days and reheated in a warm oven before serving.
Kale and carrots hold up well, but if dressed too early, they can lose their crispness.
For best results, store the vinaigrette in a jar and shake just before using, and keep the almond crunch in a sealed container at room temperature—it stays crisp for several days.
Assemble portions as needed to maintain the best texture.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! Roast the vegetables, prepare the vinaigrette, and make the almond crunch a day in advance. Keep everything stored separately, then toss together just before serving for the freshest taste and texture.
2. What can I use instead of almonds?
You can substitute almonds with pecans, walnuts, pumpkin seeds, or sunflower seeds. Each adds its own flavor and texture, so choose based on preference or dietary needs.
3. Is this salad good for meal prep?
Absolutely. It keeps well for up to 3 days if stored properly. To avoid soggy greens, dress individual servings instead of the entire batch. The sturdy kale makes it more meal-prep-friendly than most salads.
4. Can I add more protein to this salad?
Definitely! While chickpeas provide a good protein boost, you can add roasted tofu, tempeh, quinoa, or even grilled seitan for extra plant-based protein.
If you’re not strictly vegan, a topping of feta cheese or grilled chicken also pairs well.
5. How can I make this salad less spicy?
Simply reduce or omit the red pepper flakes in both the squash seasoning and vinaigrette. For the almond crunch, skip the cayenne pepper or replace it with a light sprinkle of cinnamon for warmth without heat.
