Go Back
+ servings
butternut squash salad
Print Recipe
5 from 1 vote

Roasted Butternut Squash Salad with Apple Cider Vinaigrette

Hearty kale, crisp romaine, roasted butternut squash, and a tangy apple cider vinaigrette make this a colorful salad that is great for cooler weather.
To adjust the servings in this recipe, click on the number next to servings.
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Salad
Keyword: butternut squash, kale salad, winter recipe
Servings: 6
Calories: 361kcal
Author: Jess Smith via Inquiring Chef
Cost: $8.00


  • Half Sheet Pans
  • Skillet
  • Mixing Bowl


Roasted Butternut Squash:

  • 1 Butternut Squash, peeled and sliced into 1.5-inch cubes (use a 2 to 3 pound squash)
  • 1 ½ Tablespoons Olive Oil
  • 2 teaspoons Brown Sugar
  • 1 teaspoon Kosher Salt

Apple Cider Vinaigrette:

  • 1 teaspoon Diced Shallot, finely minced
  • 3 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Dijon Mustard
  • 1 ½ teaspoon Maple Syrup
  • ¼ cup Extra Virgin Olive Oil (or use your favorite oil)
  • Pinch of Salt and Pepper


  • 8 strips Bacon
  • 2 cups Thinly Sliced Kale Leaves (see note)
  • 4 cups Romaine Lettuce, chopped
  • cup Dried Cranberries
  • cup Pepitas / Pumpkin Seeds (optional)
  • cup Parmesan Cheese, treated or shaved with a peeler


  • Preheat oven to 425°F / 220°C.
  • Line a large sheet pan with parchment paper (or generously spray it with nonstick cooking spray). (Note: If all of the squash won't fit easily on one pan with some space, use two sheet pans.)
  • Toss butternut squash with 1 ½ Tablespoons olive oil and then brown sugar and salt. Spread out on prepared large sheet pan. Roast squash, without turning, until nearly tender, 15 minutes.
  • Remove squash from the oven and use a flat spatula to gently flip.
  • Continue roasting until squash can be easily pierced with a fork, 10 to 15 minutes more.
  • While squash roasts, heat a large skillet or griddle over medium-high heat. Cook bacon on both sides until very crisp, 6 to 10 minutes total. Transfer bacon to a paper towel-lined plate to cool slightly.
  • Combine all ingredients for the dressing and whisk well (or blend with an immersion blender for a very smooth dressing).
  • Just before serving, in a large salad bowl, toss together kale, Romaine, roasted butternut squash, bacon, and dried cranberries.
  • Add dressing and toss until dressed to your liking. Top with pepitas and cheese.


Serve warm or room temp - If prepping right before cooking, serve the butternut squash and bacon warm in the salad. If prepping ahead, these ingredients are great at room temperature. 
Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go. 
Shredded Kale - Use any type of kale, but a classic curly-leaf variety will work well here. Remove and discard stems before finely slicing the leaves.


Calories: 361kcal | Carbohydrates: 26g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 717mg | Potassium: 709mg | Fiber: 4g | Sugar: 10g | Vitamin A: 18304IU | Vitamin C: 54mg | Calcium: 177mg | Iron: 2mg