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Roasted Butternut Squash Salad

Roasted Butternut Squash Salad with Kale

This seasonal salad combines Roasted Butternut Squash with Kale, Garlic Bread Bites, and a fresh Cranberry-Pear Vinaigrette.

Course Salad
Cuisine American
Keyword butternut squash, pear vinaigrette, salad, Thanksgiving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 380 kcal


Cranberry-Pear Vinaigrette:

  • 3/4 cup frozen cranberries thawed
  • 1 Tbs honey mustard
  • 3 Tbs white balsamic vinegar or white wine vinegar
  • 1 very ripe pear peeled and core removed
  • 1/4 cup olive oil
  • pinch of Kosher salt and pepper
  • option: add an extra tablespoon of honey if you need extra sweetness


  • 1.5 Tbs butternut squash seed oil or olive oil
  • 3 cups butternut squash cubed into 1" pieces
  • 1 bunch kale deribbed and chopped (about 2.5 cups packed)
  • 1.5 Tbs lemon juice
  • 1/2 tsp kosher salt

Garlic Bites

  • 2 cups 1" bread cubes from a seedy whole grain baguette
  • 3 cloves garlic crushed
  • 1 Tbs butternut squash seed oil or olive oil



  1. Mix butternut squash with squash seed oil. Sprinkle with salt and pepper. Roast on a rimmed baking sheet for 20 min @ 400F until tender.
  2. Mix kale with lemon juice and salt in a bowl. Massage juice and salt into kale for a few minutes and let rest.


  1. In a blender or Cuisinart, pureé the pear. Add in thawed cranberries and pulse to break up the cranberries. Add in honey mustard and balsamic vinegar. Drizzle in olive oil together and blend until completely combined. Season with salt and pepper and extra honey if desired.

Garlic Bites

  1. Heat squash oil in large skillet over medium heat.
  2. Add crushed garlic and heat until fragrant, about 30 sec.
  3. Add bread cubes and stir until coated with oil and garlic. Season with salt and pepper. Toast in skillet for about 5 minutes, tossing until sides get a little crisp and golden. Careful not to let the oil get too hot and start to smoke. The garlic will get a little crispy and some of the seeds from the bread will break off and get toasted - these bits are excellent sprinkled over the squash salad.
  4. On a platter or in individual bowls, add kale, squash and bread cubes together. Dress with vinaigrette. Sprinkle with salt and pepper to taste.


You may have extra butternut squash cubes...just roast them all. Save them for later!
If you won't eat the whole salad in one sitting, keep the ingredients separate so you can heat the butternut squash and the bread won't get soggy in the dressing.

Nutrition Facts
Roasted Butternut Squash Salad with Kale
Amount Per Serving (1 g)
Calories 380
* Percent Daily Values are based on a 2000 calorie diet.