If you’re looking for a salad that bursts with vibrant colors, textures, and flavors, you’re in for a treat with this Butternut Squash Salad with Kale, Walnuts, Cranberries, and Feta Recipe. This delightful dish combines the sweetness of roasted butternut squash, the tender bitterness of fresh baby kale, the crunch of toasted walnuts, the tart pop of cranberries, and the creamy tang of feta cheese, all tied together by a zesty lemon dressing. It’s the kind of salad that feels hearty and nourishing yet fresh and light, perfect for any season but especially cozy and inviting when butternut squash is in season.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a vital role in making this Butternut Squash Salad with Kale, Walnuts, Cranberries, and Feta Recipe shine. From the earthy, sweet butternut squash to the nutty walnuts, every component balances with one another to create a harmony of flavors and textures that you’ll want to come back to again and again.
- 1/2 large butternut squash, cubed: Roasting these cubes brings out their natural sweetness and soft texture.
- 2 tablespoons olive oil: Used to coat the squash for roasting, adding a smooth richness.
- 1 teaspoon Italian seasoning: A fragrant blend that enhances the squash’s flavor with herbs.
- 1 teaspoon garlic powder: Adds a subtle savory depth to the roasted squash.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Basic seasoning that elevates all the flavors.
- 5 ounces baby kale: Tender dark greens that bring a slightly bitter contrast to the sweet squash.
- 1/2 cup walnuts: Toasted for crunch and a buttery nutty aroma.
- 1/2 cup dried cranberries: Adds a chewy, tart sweetness that balances the salad.
- 1/4 cup crumbled feta cheese (plus more for topping): Creamy and tangy, a perfect salty complement.
- 1/4 cup olive oil: For the dressing, lending a luscious mouthfeel.
- 2 tablespoons lemon juice: Brightens the dressing with a citrusy zing.
- 1/2 teaspoon salt and 1/4 teaspoon ground black pepper (for dressing): Seasoning to bring the dressing together perfectly.
How to Make Butternut Squash Salad with Kale, Walnuts, Cranberries, and Feta Recipe
Step 1: Preheat and Prepare the Butternut Squash
Start by preheating your oven to 400°F (200°C). Taking this step upfront ensures that when your squash is all seasoned and ready, the oven is hot and ready to roast the cubes to tender perfection with a slightly caramelized edge that’s truly irresistible.
Step 2: Season and Roast the Squash
In a large bowl, toss the cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and pepper until all pieces are evenly coated. Spreading the squash in a single layer on a baking sheet helps it roast evenly without steaming. Roast for about 30 minutes until soft with golden brown spots. If you prefer, an air fryer works beautifully too — just 12 to 15 minutes at 400°F for perfectly roasted cubes.
Step 3: Combine the Salad Base
While the squash is roasting, gather your baby kale, walnuts, dried cranberries, and crumbled feta cheese in a large serving bowl. Each ingredient adds layers of texture and flavor — crisp kale, crunchy walnuts, sweet-tart cranberries, and salty feta — setting the perfect stage for your roasted squash.
Step 4: Make the Dressing and Toss
Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl until emulsified. Drizzle this bright, tangy dressing over your salad ingredients, including the warm roasted squash, and toss gently to coat everything evenly. Finish by adding extra feta on top if you love that creamy, salty kick. Serve immediately and enjoy the symphony of tastes in every bite!
How to Serve Butternut Squash Salad with Kale, Walnuts, Cranberries, and Feta Recipe
Garnishes
To elevate this Butternut Squash Salad with Kale, Walnuts, Cranberries, and Feta Recipe even further, consider sprinkling some toasted pumpkin seeds or a handful of pomegranate arils on top. These garnishes add a satisfying crunch and a burst of freshness that complements the existing flavors beautifully.
Side Dishes
This salad pairs wonderfully with a variety of sides. Think warm, crusty bread to soak up the zesty dressing or a simple grilled chicken breast for some added protein. If you’re going vegetarian, creamy hummus and pita wedges are an equally delicious match.
Creative Ways to Present
For a stunning presentation, serve this salad layered in a glass trifle bowl or build it on individual plates with a neat pile of kale at the base and squash artfully arranged on top. Drizzle the dressing just before serving for that fresh, glistening finish that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in the fridge for up to 3 days. Store the salad and dressing separately if possible to maintain the best texture. If already combined, toss gently before serving to redistribute the dressing evenly.
Freezing
Because of the fresh greens and dressing, freezing this Butternut Squash Salad with Kale, Walnuts, Cranberries, and Feta Recipe is not recommended. The kale and feta can lose their texture and freshness, so it’s best enjoyed fresh or refrigerated.
Reheating
If you prefer your squash warm, reheat the roasted cubes gently in the oven or microwave before adding them to the salad mix. However, avoid reheating the entire salad once combined as the kale will wilt and the dressing will separate.
FAQs
Can I substitute the kale with another green?
Absolutely! While baby kale gives a nice mild bitterness and hearty texture, spinach or arugula can also work nicely, though their flavors and textures are slightly different.
How do I toast walnuts for this salad?
Simply place walnuts in a dry skillet over medium heat. Stir frequently for about 5 minutes until they’re fragrant and slightly browned. Watch carefully to prevent burning!
Can I make the dressing ahead of time?
Yes, the lemon dressing can be whisked together and stored in the refrigerator for up to 3 days. Give it a quick whisk before drizzling it over the salad to bring everything back together.
Is this salad vegan-friendly?
To make it vegan, simply omit the feta cheese or substitute it with a vegan cheese alternative or toasted tofu crumbles. The salad remains deliciously satisfying either way!
What’s the best way to cut butternut squash for roasting?
Start by peeling the squash, then cut it in half to remove the seeds. Slice into 1/2-inch cubes so they roast evenly and finish cooking around the same time.
Final Thoughts
This Butternut Squash Salad with Kale, Walnuts, Cranberries, and Feta Recipe is a beautiful celebration of seasonal ingredients coming together in perfect harmony. It’s nutritious, colorful, and packed with flavors that dance between sweet, tangy, salty, and nutty. I truly hope you’ll give it a try and enjoy every bite as much as I do — it’s the kind of recipe that becomes a favorite for anytime you crave something wholesome and delicious on your plate.
Print
Butternut Squash Salad with Kale, Walnuts, Cranberries, and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A vibrant and nutritious Butternut Squash Salad featuring roasted butternut squash cubes, fresh baby kale, crunchy walnuts, sweet dried cranberries, and tangy feta cheese, all tossed in a zesty lemon-olive oil dressing. This salad is perfect as a wholesome lunch or a delightful side dish.
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 the oven: Set your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Roast the butternut squash: In a large mixing bowl, toss the butternut squash cubes with 2 tablespoons olive oil, Italian seasoning, garlic powder, salt, and black pepper until evenly coated. Spread the cubes in a single layer on a quarter sheet baking pan and roast in the preheated oven for 30 minutes, or until tender. Alternatively, you can roast the squash in an air fryer at 400°F for 12-15 minutes in a single layer.
- Prepare the salad base: In a large serving bowl, combine the baby kale, walnuts, dried cranberries, and crumbled feta cheese.
- Make the dressing: In a small bowl, whisk together 1/4 cup olive oil, lemon juice, salt, and ground black pepper until well emulsified.
- Toss and serve: Drizzle the desired amount of dressing over the salad mixture and toss gently to combine. Add additional crumbled feta cheese on top if desired. Serve the salad immediately for best freshness and flavor.
Notes
- You can substitute walnuts with pecans or almonds for different nutty flavors.
- For a vegan option, omit the feta cheese or use a plant-based cheese alternative.
- Adjust seasoning and dressing quantities to your taste preference.
- If you prefer sweeter roasted squash, sprinkle a little brown sugar or drizzle honey before roasting.
- The salad is best enjoyed freshly made but can be stored covered in the refrigerator for up to 1 day.
