If you’re looking for a vibrant, flavorful dish that feels like a warm hug in salad form, this Butternut Squash Salad with Kale, Cranberries, Walnuts, and Feta Recipe is exactly what you need. The sweet roasted butternut squash pairs beautifully with the fresh, slightly bitter baby kale, while tart cranberries and crunchy walnuts add exciting layers of texture and taste. Crumbled feta cheese gives it a creamy, tangy finish that brings everything together, making this salad more than just a side — it’s a memorable experience that’s both nourishing and delicious.
Ingredients You’ll Need
Gathering just the right ingredients sets the stage for this Butternut Squash Salad with Kale, Cranberries, Walnuts, and Feta Recipe to shine. Each component is simple but essential, contributing its own unique flavor and texture to create a perfectly balanced dish.
- Butternut squash (1/2 large, cut into 1/2-inch cubes): Roasting this adds natural sweetness and a tender bite that’s simply irresistible.
- Olive oil (2 tablespoons + 1/4 cup): Used for roasting and dressing, it adds richness and helps meld all the flavors together.
- Italian seasoning (1 teaspoon): Brings a fragrant, herby note that complements the squash beautifully.
- Garlic powder (1 teaspoon): Adds a subtle savory depth without overpowering the other ingredients.
- Salt (1/2 teaspoon for roasting + 1/2 teaspoon for dressing): Enhances every element’s natural taste.
- Black pepper (1/4 teaspoon for roasting + 1/4 teaspoon for dressing): Adds just a hint of gentle heat and complexity.
- Baby kale (5 ounces): Provides a fresh, slightly earthy base with a hearty texture perfect for salads.
- Walnuts (1/2 cup): For crunch and a mild bitterness that balances the sweet cranberries.
- Dried cranberries (1/2 cup): These add bright chewiness and a touch of tartness to enliven the salad.
- Feta cheese, crumbled (1/4 cup plus extra for topping): Creamy and tangy, it pulls all the flavors into a harmonious blend.
- Lemon juice (2 tablespoons): Brings acidity to the dressing that lifts the entire salad.
How to Make Butternut Squash Salad with Kale, Cranberries, Walnuts, and Feta Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss your cubed butternut squash with olive oil, Italian seasoning, garlic powder, salt, and pepper in a large bowl until each piece is evenly coated. Spread the squash out on a baking pan in a single layer and roast for about 30 minutes until tender and golden on the edges. If you’re using an air fryer, cook it at 400°F for 12 to 15 minutes, again making sure the squash lies in a single layer. This step enhances the sweetness and softens the squash so it melts deliciously into the salad.
Step 2: Prepare the Salad Base
While your squash roasts, combine the baby kale, walnuts, dried cranberries, and crumbled feta in a large serving bowl. This mix of textures and flavors is the heart of the salad — the kale adds a fresh, leafy green canvas while walnuts contribute satisfying crunch, and cranberries add bursts of tartness. The feta brings a creamy touch that brightens the whole salad.
Step 3: Make and Toss the Dressing
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until emulsified. This simple dressing has just the right balance of zesty brightness and savory depth to enhance the ingredients without overpowering them. Pour your preferred amount over the kale mixture and toss everything gently to coat every ingredient beautifully.
Step 4: Combine and Serve
Finally, add the roasted butternut squash to the dressed salad mixture. Toss lightly one more time to distribute the squash evenly. Sprinkle extra crumbled feta on top for a lovely finishing touch. This salad is best enjoyed fresh so the kale stays crisp, and the flavors are vibrant and fresh.
How to Serve Butternut Squash Salad with Kale, Cranberries, Walnuts, and Feta Recipe
Garnishes
To add an extra wow factor, consider garnishing with a little more crumbled feta or some thinly sliced fresh herbs like parsley or mint. A sprinkle of toasted walnut pieces on top can bring additional crunch and nutty aroma that makes the salad even more inviting.
Side Dishes
This salad pairs wonderfully with grilled chicken, roasted chickpeas, or even a warm grain like quinoa or farro. The hearty kale and sweet squash make it a satisfying side that complements protein-focused mains while still being a standout dish on its own.
Creative Ways to Present
Try serving this salad in individual mason jars for a pretty, grab-and-go lunch, or pile it on rustic wooden boards for a beautiful family-style dinner presentation. Adding edible flowers or microgreens on top can elevate the salad visually for entertaining or special occasions.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. To prevent soggy kale, store the dressing separately and toss the salad just before serving again.
Freezing
Due to the fresh kale and creamy feta, this salad does not freeze well. The textures and flavors can change unfavorably with freezing and thawing.
Reheating
If you want to enjoy the butternut squash warm, you can reheat those cubes gently in the oven or microwave before tossing them with fresh kale and dressing. Avoid reheating the whole salad to preserve the kale’s crispness and the feta’s delightful tang.
FAQs
Can I use regular kale instead of baby kale?
Absolutely! Just be sure to remove the tough stems and give the leaves a good massage with a bit of olive oil and salt to soften them before combining with the other ingredients.
Is there a substitute for walnuts?
You can use pecans or almonds instead, toasted lightly for extra crunch. Each nut brings its own unique flavor but still complements the sweet and tangy notes in the salad.
How do I make this salad vegan?
Simply omit the feta or swap it out for a plant-based cheese alternative or some toasted chickpeas for creaminess and protein.
Can I prepare any part of this salad in advance?
Roast the butternut squash a day ahead and store it separately. Assemble and dress the salad right before serving for best freshness.
What’s the best lemon juice to use?
Freshly squeezed lemon juice offers the brightest flavor, but bottled lemon juice can work in a pinch. Just adjust to taste!
Final Thoughts
There’s something truly special about this Butternut Squash Salad with Kale, Cranberries, Walnuts, and Feta Recipe that makes it a regular on my table when I crave something healthy but comforting. The balance of sweet, savory, tart, and crunchy textures will delight your taste buds and keep you coming back for more. I hope you love every bite as much as I do — it’s a salad that feels like a celebration in every forkful!
Print
Butternut Squash Salad with Kale, Cranberries, Walnuts, 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 tossed with baby kale, crunchy walnuts, sweet dried cranberries, and tangy feta cheese, all brought together with a zesty lemon-olive oil dressing. Perfect as a light lunch or a wholesome 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 the 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), preparing it for roasting the butternut squash. Alternatively, you can prepare your air fryer if using that method.
- Roast Butternut Squash: In a large mixing bowl, toss the butternut squash cubes 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. Roast in the oven for 30 minutes or until tender and slightly caramelized. If using an air fryer, cook the squash in a single layer at 400°F for 12-15 minutes until tender.
- Combine Salad Ingredients: In a large serving bowl, mix together the baby kale, walnuts, dried cranberries, and 1/4 cup crumbled feta cheese to create the base of the salad.
- Prepare Dressing: In a small mixing bowl, whisk together 1/4 cup olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well emulsified and blended.
- Assemble Salad: Drizzle the dressing over the salad mixture. Add the roasted butternut squash to the bowl and toss gently to combine all ingredients and coat evenly with the dressing.
- Serve: Transfer the salad to serving dishes, sprinkle additional crumbled feta cheese on top if desired, and serve immediately to enjoy the fresh, vibrant flavors.
Notes
- You can roast butternut squash in an air fryer for a quicker alternative to oven roasting.
- Add more feta cheese to taste for extra creaminess and tang.
- For added texture, consider toasting the walnuts before adding them to the salad.
- This salad is best served immediately but can be stored in the refrigerator for up to one day without dressing.
- To make it vegan, omit feta cheese or substitute with a plant-based cheese alternative.
