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butternut squash salad
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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.
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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

Equipment

  • Half Sheet Pans
  • Skillet
  • Mixing Bowl

Ingredients

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

Salad:

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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