Fall Butternut Squash Salad

Fall butternut squash salad over a bed of kale with cheese, pomegranate seeds and an apple cider vinegar dressing.

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Celebrate fall with this delicious and beautiful butternut squash salad! Made with roasted butternut squash, kale, pomegranate seeds, candied pecans, feta cheese in a delicious apple cider vinegar dressing this recipe makes the perfect fall salad or Thanksgiving side!


  • 2 lb butternut squash, peeled and cubed
  • 2 tbsp olive oil, divided
  • pinch of salt
  • 8 cups raw kale, stemmed and chopped
  • 1/2 cup pomegranate seeds
  • 1/4 cup dried cranberries 
  • 1/2 cup candied pecans 
  • 1/2 cup crumbled feta cheese 

For the Apple Cider Vinaigrette:

  • 1/4 cup olive oil
  • 3 tbsp apple cider vinegar 
  • 2 tsp Dijon Mustard 
  • 1 small shallot, finely minced
  • 1 tbsp fresh lemon juice 
  • 1 tbsp maple syrup 


  1. Preheat oven to 425 degrees F. and line a baking sheet with parchment paper.
  2. Spread butternut squash onto baking sheet and drizzle with 1 tbsp of olive oil and a pinch of salt.
  3. Roast for 30 minutes, flipping halfway through. Or until outside is lightly browned and inside it tender.
  4. In a large salad bowl add your kale and top with remaining 1 tbsp of olive oil. Use your hands to massage olive oil into kale for 3-5 minutes or until kale is slightly wilted.
  5. Top salad with pomegranate seeds, dried cranberries, candied pecans, and feta cheese. Add butternut squash once finished roasting.
  6. In a bowl or mason jar whisk together all apple cider vinaigrette ingredients.
  7. Add desired amount of dressing to salad and toss to combine.
  8. See instructions above for storage.