Description

Hey kitchen friends! Ever crave something cozy and bright that still feels like a total power move on a plate? This Roasted Butternut Squash & Kale Salad hits every note. We’re talking caramelized, spice-dusted squash; tender, massaged kale; creamy goat cheese; crunchy roasted pepitas—all tossed in a zingy apricot vinaigrette that practically dances on your tongue. It’s comfort food dressed in its Sunday best. Whether it’s your Friendsgiving secret weapon or just a way to elevate a sleepy lunch, this salad brings the wow without the fuss.

Ingredients

Scale

Salad:

6 cups cubed butternut squash
2 tbsp olive oil
1 tsp each: salt, pepper, garlic powder, cumin, smoked paprika
½ tsp chipotle powder (optional)
2 heads lacinato kale, stems removed
2–4 tsp olive oil (for massaging)
4–6 oz goat cheese, crumbled
½ cup roasted pepitas

Apricot Vinaigrette:

½ cup apple cider vinegar
4 tbsp apricot preserves
4 garlic cloves, minced
½ tsp salt + ½ tsp pepper + pinch red pepper flakes
1 cup extra virgin olive oil

Instructions

Roast the Squash: Toss squash with oil and spices. Roast on a lined sheet at 425°F (220°C) for 25–30 mins, flipping once. Boost to 450°F last 5 mins if needed for browning.
Massage the Kale: Tear kale into pieces. Rub with olive oil and a pinch of salt for 1–2 mins until softened.
Make the Vinaigrette: Whisk vinegar, preserves, garlic, and seasonings. Slowly whisk in olive oil until emulsified.
Assemble: In a large bowl, toss kale, roasted squash, goat cheese, and pepitas with ¾ of the vinaigrette. Rest 10 mins. Add more dressing to taste.

Notes

Add shredded chicken, crispy chickpeas, or halloumi for protein.
Swap goat cheese for feta or parmesan.
Fold in pomegranate seeds or apple slices.
Use avocado and maple syrup for a vegan version.

Prep Time: 20 mins
Cook Time: 30 mins

Nutrition

Calories: 410 kcal per serving
Fat: 30g
Carbohydrates: 28g
Protein: 9g