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Side Dishes

This Delicious Roasted Squash Kale Salad Recipe Makes Healthy Eating a Breeze

When the crisp fall air approaches comfort food starts calling our name. And while sweater weather often goes hand in hand with cozy soups and stews, a crisp green salad is a great way to balance out a meal. Our roasted squash kale salad is the perfect addition to your fall menu. Tossed in champagne vinaigrette and topped with perfectly roasted butternut squash, pops of sweet pomegranate seeds and creamy crumbled goat cheese, the combination of sweet and savory makes this dish a hit. 

The Fast and Easy Way to Prep Squash

Roasting butternut squash caramelizes it, giving the squash amazing flavor. But don’t be put off by the prep: The secret to peeling butternut squash with ease is to poke a few holes in the raw, unpeeled squash with a fork, wrap it in a dish towel and microwave it for 3 minutes. The blast of heat softens the skin and flesh so your peeler and knife will glide right through! To make quick work of seeding the squash, use an ice cream scoop. Its edge cuts right through butternut squash’s fibrous strings, allowing you to remove plenty of seeds in a single scoop. Your squash will be ready to roast in no time! 

Related: 6 Healthy Squash Recipes That Are Anything But Soggy


6 serving

Total Time

Prep Time

Cook Time


  • 1 lb. butternut squash cubes, cut into 1⁄2" pieces
  • 1 Tbs. extra-virgin olive oil
  • 1 bunch kale, stemmed, chopped
  • ⅔ cup bottled champagne vinaigrette dressing
  • ½ cup pomegranate seeds
  • ½ cup crumbled goat cheese


Heat oven to 400°F. Line baking sheet with foil. In large bowl, combine butternut squash, olive oil, 1⁄2 tsp. salt and 1⁄4 tsp. pepper; toss until squash is evenly coated.

Arrange squash in single layer on baking sheet. Bake, stirring occasionally, until squash is tender when pierced with fork, 25–30 min. Transfer to plate; let cool.

In large bowl, combine kale and champagne vinaigrette; toss well until evenly coated. Transfer salad to large serving bowl. Arrange roasted squash on top of salad. Just before serving, garnish with pomegranate seeds and goat cheese.


  • Calories: 280
  • Fat: 17 gram
  • Saturated Fat: 3 gram
  • Protein: 6 gram
  • Carbohydrate: 30 gram
  • Fiber: 6 gram
  • Cholesterol: 10 mg
  • Sugar: 12 gram
  • Sodium: 190 mg


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