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Epicurious

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

5.0

(59)

Kale Salad with Roasted Butternut Squash Pomegranate and Pumpkin Seeds
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

This kale salad with roasted butternut squash has all the fall flavors you could possibly dream of. Sweet caramelized cubes of butternut squash, crunchy toasted pumpkin seeds, juicy pomegranate arils, and a silky garlic dressing. It’s simple enough for a Thanksgiving side dish, yet hearty and fresh enough for weekday lunches.

Tips and FAQs for a better butternut-kale salad

  • What kind of kale should I use? Stick with Tuscan (lacinato) kale. Skip the curly kind. Remove tough stems, slice the leaves thinly, and massage them with the dressing to soften their texture and deepen the flavor.
  • What makes the roasted garlic vinaigrette special? An entire head of slow-roasted garlic adds earthy, sweet depth to the dressing—perfect for kale, arugula, or any hearty green. Make extra; it keeps in the fridge for at least 3 days.
  • Can I make ingredient swaps? Definitely. This recipe is endlessly adaptable. Replace the pomegranate seeds with dried cranberries, golden raisins, or a chopped pear. Swap in toasted pecans or pistachios for the pepitas. Trade Parmesan for crumbled feta or goat cheese. Want more protein? Add crispy chickpeas or a shredded rotisserie chicken.
  • Can I prep it ahead?
    Yes. Roast the squash and garlic a day in advance, and prep the kale ahead of time. Toss the salad up to 30 minutes before serving for best texture.

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