If you’ve been searching for a vibrant and satisfying dish that blends sweet, savory, and tangy flavors perfectly, look no further than this Butternut Squash Salad with Kale, Cranberries, and Feta Recipe. It’s a colorful celebration of textures and tastes—roasted butternut squash brings warmth and caramelized sweetness; tender baby kale adds a fresh, slightly earthy bite; tart dried cranberries offer bursts of fruity cheer; and creamy feta ties everything together with a lovely, salty finish. This salad is a true crowd-pleaser that’s as nutritious as it is delicious, making it a perfect meal or side no matter the season.
Ingredients You’ll Need
The ingredient list for this salad is wonderfully straightforward yet thoughtfully put together, ensuring every bite is well balanced and exciting. Each element—from the roasted butternut squash to the tangy vinaigrette—plays a vital role in creating a dish full of color, flavor, and crunch.
- Butternut squash (1/2 large, cut into 1/2-inch cubes): The roasted cubes offer a tender sweetness that’s the heart of the salad’s flavor.
- Olive oil (2 tablespoons + 1/4 cup): Used for roasting and dressing, it adds richness and helps meld flavors together.
- Italian seasoning (1 teaspoon): Brings a subtle herbal note that complements the squash beautifully.
- Garlic powder (1 teaspoon): Adds warmth and depth without overpowering the fresh ingredients.
- Salt (1/2 teaspoon + 1/2 teaspoon): Enhances natural flavors and seasoning balance.
- Black pepper (1/4 teaspoon + 1/4 teaspoon ground): Provides a mild kick and peppery aroma.
- Baby kale (5 ounces): The leafy green base offers tender yet sturdy texture and earthy notes.
- Walnuts (1/2 cup): Offer delightful crunch and a subtle nuttiness that pairs well with the squash.
- Dried cranberries (1/2 cup): Bring a chewy texture and a lively tangy sweetness to contrast the greens and nuts.
- Feta cheese (1/4 cup crumbled, plus extra for topping): Crumbled for creamy, salty bursts that marry all the ingredients perfectly.
- Lemon juice (2 tablespoons): Adds brightness and zesty acidity to the dressing, balancing richness.
How to Make Butternut Squash Salad with Kale, Cranberries, and Feta Recipe
Step 1: Roast the Butternut Squash
Begin by preheating your oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, Italian seasoning, garlic powder, salt, and pepper to coat each piece evenly. Spread the cubes in a single layer on a baking sheet to ensure even roasting. Roast for about 30 minutes until tender and caramelized around the edges. If you prefer quicker cooking, air fry them at 400°F for 12-15 minutes, making sure to keep a single layer for crispiness.
Step 2: Prepare the Salad Base
While the squash is roasting, take a large serving bowl and combine the baby kale, walnuts, dried cranberries, and crumbled feta cheese. This mix delivers a perfect balance of textures—soft leaves, crunchy nuts, chewy fruit, and creamy cheese—that will shine when the squash is added.
Step 3: Whisk Together the Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper. This simple dressing lets the fresh ingredients shine while adding a bright, tangy lift that ties the salad together beautifully.
Step 4: Combine and Toss
Once the butternut squash is roasted and slightly cooled, add it to the kale mixture. Drizzle the dressing over the salad and toss gently until everything is evenly coated. For an extra touch of creaminess and flavor, sprinkle some additional crumbled feta on top before serving.
How to Serve Butternut Squash Salad with Kale, Cranberries, and Feta Recipe
Garnishes
Elevate the presentation and flavor of your Butternut Squash Salad with Kale, Cranberries, and Feta Recipe by adding toasted seeds like pumpkin or sunflower for extra crunch. Fresh herbs such as parsley or thyme can add a lovely aroma and a pop of green freshness that complements the hearty ingredients.
Side Dishes
This salad pairs wonderfully with simple grilled chicken or pan-seared fish for a light, wholesome meal. It also works beautifully alongside hearty soups or stews, providing a bright, fresh contrast that balances richer dishes.
Creative Ways to Present
Consider serving this salad in individual mason jars for picnics or lunch on the go — the layers make a visually appealing presentation. Alternatively, use large lettuce leaves to create bite-size cups perfect for parties or as appetizers. The colorful mix naturally invites creative serving ideas!
Make Ahead and Storage
Storing Leftovers
You can store leftover Butternut Squash Salad with Kale, Cranberries, and Feta Recipe in an airtight container in the refrigerator for up to 3 days. To keep the kale crisp, consider storing the dressing separately and tossing just before serving.
Freezing
While roasted butternut squash freezes well, freezing the entire salad is not recommended due to the kale, cranberries, and feta which can change in texture. For best results, freeze roasted squash in a sealed container or freezer bag and combine fresh ingredients as needed after thawing.
Reheating
If you want to warm the salad, gently reheat the roasted squash alone in the oven or microwave before adding it back to the fresh kale and other ingredients. Avoid reheating the entire salad together to preserve the fresh textures and flavors.
FAQs
Can I use other greens instead of baby kale?
Absolutely! Spinach, arugula, or mixed greens work great in this salad. Kale’s sturdy texture holds up well to the dressing, but feel free to tailor the greens to your preference.
Is it possible to make this salad vegan?
Yes, simply omit the feta cheese or substitute it with a vegan cheese alternative or toasted nuts for creaminess. The salad still tastes delicious and hearty without dairy.
What if I don’t have Italian seasoning?
No worries! You can create a simple blend using dried oregano, thyme, and basil. This will still provide lovely herbal notes that enhance the roasted squash.
Can I prepare the dressing in advance?
Yes, the dressing can be whisked together and refrigerated for up to 2 days. Just give it a good shake or stir before drizzling over the salad for the best flavor.
How can I add protein to this salad?
Grilled chicken, roasted chickpeas, or cooked quinoa are excellent protein additions. They make the salad even more filling and perfect for a complete meal.
Final Thoughts
If you’re eager to try a salad that celebrates fresh, wholesome flavors with a wonderful mix of textures, the Butternut Squash Salad with Kale, Cranberries, and Feta Recipe is a fantastic choice. It’s simple to prepare, stunning on the table, and a guaranteed crowd pleaser. Give it a go and watch it quickly become one of your favorite go-to salads for weeknights or special occasions!
Print
Butternut Squash Salad with Kale, Cranberries, and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Butternut Squash Salad featuring roasted butternut squash cubes tossed with baby kale, walnuts, dried cranberries, and feta cheese, dressed in a zesty lemon and olive oil dressing. Perfect for a light lunch or a hearty side dish, this salad combines sweet, savory, and tangy flavors with a satisfying crunch.
Ingredients
Roasted Butternut Squash
- 1/2 large butternut squash, cut into 1/2-inch cubes (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad
- 5 ounces baby kale
- 1/2 cup walnuts
- 1/2 cup dried cranberries
- 1/4 cup feta cheese, crumbled (plus more for topping)
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Roast Butternut Squash: In a large mixing bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, Italian seasoning, garlic powder, salt, and black pepper until well coated. Spread the squash in a single layer on a quarter sheet baking pan and roast for 30 minutes, or until tender and caramelized. Alternatively, you can roast the cubes in an air fryer at 400°F for 12-15 minutes in a single layer.
- Combine Salad Ingredients: In a large serving bowl, mix together the baby kale, walnuts, dried cranberries, and 1/4 cup crumbled feta cheese.
- Prepare Dressing: In a small mixing bowl, whisk together 1/4 cup olive oil, lemon juice, salt, and black pepper until emulsified and well combined.
- Toss Salad and Serve: Drizzle the dressing over the salad mixture and toss gently to combine. Add the roasted butternut squash to the salad and toss once more. Top with additional crumbled feta cheese if desired. Serve immediately to enjoy the fresh flavors.
Notes
- You can substitute walnuts with pecans or almonds based on your preference.
- For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.
- The salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- To save time, you can roast the butternut squash the day before and refrigerate it until ready to assemble the salad.
- Adjust the dressing amount to taste for a lighter or more robust flavor.
