This Butternut Squash Salad with Kale, Cranberries, and Feta Recipe is a delightful celebration of autumn flavors and textures all tossed into one vibrant bowl. Roasted butternut squash cubes bring a warm, caramelized sweetness that perfectly contrasts with the peppery kale, the tart burst of dried cranberries, and the salty creaminess of crumbled feta. The simple lemon-olive oil dressing ties everything together, making this salad both refreshing and deeply satisfying. Whether you’re looking for a nourishing lunch or a stunning side dish, this recipe is a must-try that never fails to impress friends and family alike.
Ingredients You’ll Need
Each ingredient in this salad plays an essential role in balancing flavors and adding layers of texture, while keeping the recipe straightforward and approachable. The combination of fresh produce, nuts, and cheese creates a mix that’s visually stunning and deeply flavorful.
- Butternut squash: Cubed and roasted to bring out its natural sweetness and a tender bite.
- Olive oil: Used both for roasting the squash and for the dressing, adding richness and smoothness.
- Italian seasoning: A fragrant blend that adds a subtle herbaceous depth to the roasted squash.
- Garlic powder: Gives a gentle, savory kick that enhances the squash’s flavor without overpowering.
- Salt and black pepper: Key to seasoning and balancing all the elements throughout the recipe.
- Baby kale: Tender yet sturdy greens providing a peppery, slightly bitter counterpoint.
- Walnuts: Toasty and crunchy, these nuts add essential texture contrast and a nutty flavor.
- Dried cranberries: Offering a sweet-tart pop of color and flavor that enlivens each bite.
- Feta cheese: Crumbled to bring a creamy, tangy saltiness that beautifully complements the squash and kale.
- Lemon juice: Bright and acidic, it freshens up the dressing and balances richer ingredients.
How to Make Butternut Squash Salad with Kale, Cranberries, and Feta Recipe
Step 1: Roasting the Butternut Squash
Start by preheating your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and black pepper. This ensures every bite is bursting with flavor. Spread the squash in a single layer on a baking pan and roast for 30 minutes until tender and caramelized at the edges. If you prefer, the air fryer is a fantastic and faster alternative — cook the squash at 400°F for 12 to 15 minutes for a lightly crisped finish.
Step 2: Preparing the Salad Base
While your squash is roasting, gather your greens and toppings. In a large bowl, combine the baby kale with crunchy walnuts, sweet dried cranberries, and crumbled feta cheese. This medley creates a perfect harmony of peppery, nutty, sweet, and salty flavors and textures, making the salad visually beautiful and exciting to eat.
Step 3: Whisking the Dressing
In a small bowl, whisk together olive oil, freshly squeezed lemon juice, salt, and pepper until fully emulsified. This dressing may be simple, but it’s the magic that brightens and lifts every ingredient in your Butternut Squash Salad with Kale, Cranberries, and Feta Recipe.
Step 4: Bringing It All Together
Once the squash has cooled slightly, add it to your salad bowl. Drizzle your dressing over the salad and toss everything gently to combine. The warm squash slightly wilts the kale and softens the nuts, while the dressing ties all the flavors together beautifully. Top with extra feta if you want that creamy tanginess to shine even more. Serve immediately for the freshest taste experience.
How to Serve Butternut Squash Salad with Kale, Cranberries, and Feta Recipe
Garnishes
To elevate this salad into a show-stopping dish, sprinkle a handful of toasted pumpkin seeds or pomegranate arils on top for an eye-catching, extra crunch and a juicy pop of sweetness. Fresh herbs like chopped parsley or mint can also add a surprising freshness that brightens every bite.
Side Dishes
This Butternut Squash Salad with Kale, Cranberries, and Feta Recipe pairs wonderfully with roasted chicken or grilled salmon for a hearty meal. It can also be served alongside warm artisan bread or a savory quinoa pilaf to round out your plate with wholesome, complementary textures.
Creative Ways to Present
For dinner parties or festive occasions, try serving the salad in individual mason jars or hollowed-out mini pumpkins for a charming seasonal presentation. Layering the ingredients with the dressing at the bottom ensures the kale stays crisp until tossed at the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the kale from getting soggy, it’s best to store the dressing separately and toss just before serving. The roasted squash and kale will hold up well but lose some of their fresh crunch if dressed too early.
Freezing
This salad is not ideal for freezing due to the delicate nature of the kale, cranberries, and feta. However, you can freeze leftover roasted butternut squash cubes to use in future dishes such as soups or stews.
Reheating
If you want to enjoy this salad warm, reheat only the roasted butternut squash gently in the oven or microwave. Then, toss it with fresh kale, dressing, and toppings to maintain texture and freshness.
FAQs
Can I use a different type of greens instead of kale?
Absolutely! While kale provides a nice peppery bite and sturdy texture, spinach, arugula, or mixed baby greens can be lovely alternatives. Each will bring a different but delicious layer of flavor to your Butternut Squash Salad with Kale, Cranberries, and Feta Recipe.
How do I know when the butternut squash is perfectly roasted?
The butternut squash should be tender when pierced with a fork and have lightly caramelized edges. This caramelization adds depth to the salad’s flavor, so don’t rush the roasting process.
Can I substitute feta cheese with another type of cheese?
Yes, if you prefer a milder or creamier cheese, goat cheese or queso fresco are great options. They maintain the tangy, creamy contrast that feta provides in this salad.
Is it necessary to toast the walnuts before adding them?
While not required, toasting walnuts enhances their flavor and crunch, making them a more pronounced element in the salad. Simply place them in a dry skillet over medium heat for a few minutes until fragrant.
What’s the best way to prepare this salad for a potluck?
For potlucks, keep the dressing separate and toss the salad just before serving to keep the kale crisp and the ingredients fresh. You can also prepare roasted squash and toppings in advance and assemble quickly at the event.
Final Thoughts
There’s something truly special about this Butternut Squash Salad with Kale, Cranberries, and Feta Recipe that brings warmth, color, and a wonderful blend of flavors to your table. It’s effortless to prepare but feels thoughtfully curated — perfect for those days when you want a healthy meal without sacrificing excitement or taste. Give it a try and watch it become a beloved staple in your recipe collection!
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: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Butternut Squash Salad featuring roasted butternut squash cubes seasoned with Italian herbs and garlic, combined with fresh baby kale, crunchy walnuts, sweet dried cranberries, and creamy feta cheese. Tossed in a tangy lemon-olive oil dressing, this salad makes a perfect light lunch or side dish rich in flavors and textures.
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 Mix
- 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 olive oil, Italian seasoning, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread the squash in a single layer on a quarter sheet baking pan and roast for 30 minutes or until tender. Alternatively, you may use 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 bowl, whisk together 1/4 cup olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the dressing is well emulsified.
- Toss Salad: Drizzle the desired amount of dressing over the salad mix and toss to coat all ingredients evenly. Top with additional crumbled feta cheese if desired and serve immediately for the best freshness and flavor.
Notes
- You can use an air fryer to roast the butternut squash for a quicker cooking time.
- Adjust the amount of dressing according to your taste preference.
- Adding extra feta on top enhances the creaminess and flavor profile.
- Walnuts can be toasted before adding for extra crunch and aroma.
- This salad is best served immediately to retain the crispness of the baby kale.
