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Kale and Roasted Butternut Squash Salad with Pears and Almonds

Immune-boosting kale, roasted butternut squash, shredded purple cabbage, peppery arugula, toasted almonds, fresh basil and sweet pear are combined and dressed in a tangy-sweet balsamic vinaigrette. For a heartier meal, add grilled shrimp, chicken or salmon to increase the protein.

Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing. To add more protein, you could add grilled shrimp or salmon.Kale and Butternut Squash Salad

This satisfying vegetarian salad is inspired by Sweetgreen’s Winter Squash Salad and makes a vibrant, nutrient-dense main dish or side. It combines sturdy Lacinato (dinosaur) kale with sweet roasted butternut squash, crunchy purple cabbage, and peppery arugula so the texture stays lively even after refrigeration. A simple balsamic-honey Dijon dressing complements the natural sweetness of the squash and pears while toasted almonds add a welcome crunch. The salad keeps well for a few days, making it a great choice for meal prep.

My name is Heather K. Jones. I am a registered dietitian, the nutrition expert for the Skinnytaste cookbooks, and the founder of Feel Better Eat Better, an online program that supports women who struggle with emotional eating, overeating or body image challenges. In uncertain times it’s especially important to treat ourselves kindly and prioritize mental and physical nourishment. If you’re coping with anxiety or stress eating, be gentle with yourself—food can become a tool to soothe, which is human and understandable. Practical steps like reducing screen time, doing short meditations, and choosing more vegetables can help you feel steadier.

This kale and butternut squash salad is colorful, full of texture, and balances sweet, savory and tangy flavors. The dressing—balsamic vinegar whisked with olive oil, honey and Dijon—finishes the dish with a bright, slightly sweet creaminess. If you want more substance, add protein: grilled shrimp, chicken breast, or salmon pair beautifully with the warm roasted squash.

Variations

Use what you have on hand and adapt the salad to your tastes or dietary needs:

  • Cheese: Substitute gorgonzola for bleu cheese, or omit the cheese to keep the salad dairy-free.
  • Fruit: Replace pears with red or green apples, or use firm roasted apples for a different sweetness.
  • Greens: Swap arugula for mixed baby greens, baby spinach, or spring mix.
  • Nuts: Try toasted walnuts or pecans in place of sliced almonds.
  • Cooking method: Roast the squash in the oven or use an air fryer for a quicker option.

roasted butternut squashsweet and tangy dressingsalad close-upkale and butternut squash salad

More Hearty Salad Ideas

  • Mixed Baby Greens with Pomegranate, Gorgonzola and Pecans
  • Kale Salad with Quinoa and Cranberries
  • Southwestern Black Bean, Quinoa and Mango Salad
  • Salmon Avocado Salad
  • Spicy Thai Shrimp Salad

Kale and Squash Salad — Recipe

Yield: 2 servings | Prep: 10 mins | Cook: 25 mins | Total: 35 mins

Ingredients

For the salad:
  • Olive oil spray or a light coating of oil for the pan
  • 10 ounces butternut squash (about 1 small squash), cut into ½-inch cubes
  • 1 teaspoon olive oil
  • ¼ teaspoon kosher salt, plus a pinch for the dressing
  • Freshly ground black pepper, to taste
  • 10 medium Lacinato kale leaves, stems removed and thinly sliced
  • 2 cups baby arugula
  • 2 tablespoons chopped fresh basil
  • 1 small pear, seeded and cut into 1-inch pieces (D’Anjou or similar)
  • 1 cup shredded purple cabbage
  • 2 tablespoons sliced almonds, toasted
  • 1 ounce crumbled bleu cheese (or gorgonzola; optional)
For the dressing:
  • 2 tablespoons plus 1 teaspoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard
  • 1 teaspoon water
  • Pinch of kosher salt
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat the oven to 425°F (220°C). Lightly oil a medium sheet pan or spray with olive oil spray.
  2. Toss the cubed butternut squash with 1 teaspoon olive oil, ¼ teaspoon salt and some freshly ground pepper. Arrange in a single layer on the sheet pan.
  3. Roast the squash for 20–25 minutes, tossing once halfway through, until fork-tender and browned at the edges. Remove and let cool slightly.
  4. While the squash roasts, whisk together the dressing ingredients in a small bowl until fully emulsified: olive oil, balsamic vinegar, honey, Dijon mustard, water, a pinch of salt and pepper.
  5. In two shallow bowls or a large serving bowl, combine the roasted squash, sliced kale, arugula and chopped basil. Toss gently to combine and slightly wilt the kale with the warmth of the squash.
  6. Top each serving with half the pear, half the shredded cabbage (about ½ cup), 1 tablespoon toasted almonds and ½ ounce crumbled bleu cheese.
  7. Drizzle about 2 tablespoons of the dressing over each bowl, toss lightly, and serve immediately.

Nutrition (per serving)

  • Calories: 428 kcal
  • Protein: 10 g
  • Carbohydrates: 44 g
  • Fat: 27 g
  • Fiber: 8.5 g
  • Sugar: 17 g
  • Sodium: ~456 mg

Notes and tips: Roast the squash until it has some caramelized edges for added depth of flavor. Toasting the almonds enhances the crunch and aroma. If you plan to meal-prep, keep the dressing separate and add it just before serving to preserve texture.

If you make this salad, consider sharing a photo and a brief note about what you changed or added — it’s always helpful to hear how recipes are adapted in real kitchens.