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Roasted Butternut Squash Warm Kale Salad

Course: Salad


  • 1 butternut squash (medium) peeled, seeded, and cut into half-inch cubes (see note)
  • 1 red onion (large) diced
  • 2 tbsp olive oil
  • 1 bunch kale leaves cut into half-inch slices
  • ¾ cup balsalmic vinegar
  • 1 cup arugula
  • ½ cup goat cheese avocado for a plant-based option
  • salt
  • pepper


  • Preheat the oven to 400 degrees.
  • Toss the squash and onion with 1.5 Tbsp olive oil, place in a roasting pan or on a foil-lined baking sheet and roast, turning occasionally, for about 35 minutes, until squash is tender.
  • While the squash cooks, pour balsamic vinegar into a small saucepan and lightly simmer on very low heat until it is reduced by about half. Don’t worry if it seems too thin – it will thicken quite a lot as it cools.
  • Saute kale in 0.5 Tbsp olive oil just until slightly wilted, about one or two minutes, tossing regularly. Transfer kale to your salad bowl and allow to cool.
  • When the squash and onions are ready, add them to the kale.
  • Top the salad with the arugula and toss, seasoning with salt and pepper to taste.
  • Crumble goat cheese over the salad (or toss with avocado) and drizzle with the balsamic reduction.


Note: If you have extra squash, go ahead and roast it at the same time, then keep it in a plastic container in the fridge for a few days so it’s ready to add to a salad the next day, or to use in a pasta dish, frittata, or stir-fry.