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Warm Butternut Squash Kale Salad With Orange Vinaigrette

This kale salad is delicious warm or cold!

There is no need to wait until summer produce comes back around. This hearty winter salad is best served warm!

Suzy Robertson shares the recipe for butternut squash kale salad. It’s perfect for a special gathering and makes delicious leftovers cold as well.

For more recipes and ideas from Suzy, connect with her at @SuzysNaturalHealthMovement and www.suzysnaturalhealthmovement.com.


Butternut Squash Kale Salad With Orange Vinaigrette


  • 1 c. dry wild rice, quinoa or brown rice
  • ½-1 medium butternut squash, cubed
  • 2 tsp. oil
  • 1 tsp. ground cumin
  • 1/2 tsp cinnamon
  • salt and pepper
  • 4 c. finely chopped kale (appx. 1 bunch)
  • 5 green onions, thinly sliced
  • 1 pomegranate, seeded or 1 c. craisins
  • ¼ c. pistachios or pumpkin seeds
  • ½ c. feta or goat cheese crumbles


  • 1 orange, zested & juiced
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. maple syrup
  • 1 tsp. Dijon mustard
  • ¼ c. extra virgin olive oil


  1. Cook grain of your choice. Cook according to package directions. Drain well. They can be made a day or two ahead of time or you can serve it warm.
  2. While the grains cook, turn on the oven to 400 degrees. Peel & cut the squash and put on a baking sheet, toss it with 2 tsp oil, cumin, cinnamon, salt and pepper. Roast on the middle rack of the oven for 20-25 min, until tender and golden. I would roast all the butternut squash but you may keep half of it for a side dish this week and use the other half in the salad.
  3. Make Dressing: In the bowl you plan to mix the salad in, add the orange juice, 2 tsp. orange zest (avoid bitter white pith and use outermost peel only), maple syrup, Dijon and olive oil. Whisk well to combine. Salt & pepper if desired.
  4. To the bowl with the dressing, add the cooked grains, roasted squash, kale, green onions and half the pomegranate seeds. Season with salt and pepper, then toss to combine.
  5. To remove the arils from the pomegranate, cut it in half. Submerge the two halves in a bowl of water and turn them inside out, removing all of the seeds. Remove the pith from the top of the water and strain the seeds out.
  6. Right before serving, sprinkle the pistachios or pumpkin seeds over top, along with remaining pomegranate seeds & cheese.


NOTES: This salad will stay good in the refrigerator for days! Add seeds before eating.

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