salads/ vegetarian

Kale Butternut Squash Salad

kale butternut squash salad

I’ve really fallen in love with roasted butternut squash this winter.  I bought a few from Underwood Farms and after roasting a batch for my Butternut Squash Chowder, I had some left over.  Why not throw it in a salad?

If you aren’t sure how to roast butternut squash,  head over to the Butternut Squash Chowder recipe for step by step instructions. You’ll want to get that going first. (Directions are also in the recipe card below.)

Next, start the quinoa cooking…

kale butternut squash salad

I had two different varieties of kale from the Calabasas Farmers Market and decided to use both for added texture and color.  I cut out the ribs, sliced thinly, and massaged. (Don’t be shy about massaging your kale.  It might sound odd, but a little TLC will turn the fresh kale from tough and a little bitter, to softer and sweeter.)

kale butternut squash salad_0002

kale butternut squash salad

Next up? Slice your leeks super thin…

kale butternut squash salad

Chiffonade your basil, and whip up your dressing. (The basil and rosemary came right out of my garden. Rosemary is so hardy and easy to grow, there’s no reason not to have some growing at your home as well.)

kale butternut squash salad

Add all ingredients plus some dried cherries, toss, season with salt and pepper if needed, and serve.  (I have added the quinoa and squash to the salad both warm and room tempature and it’s nice either way.)

kale butternut squash salad_0006

kale butternut squash salad

This Kale Butternut Squash Salad is a great seasonal meal or side dish.

recipe inspired from Heartbeat Kitchen
Kale Butternut Squash Salad

Prep Time: 15 minutes

Cook Time: 30 minutes

serves 6

Kale Butternut Squash Salad


  • 1/4 cup EVOO
  • 2 Tbs balsamic vinegar
  • 2 Tbs pure maple syrup
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 Tbs fresh rosemary, chopped
  • 1 garlic clove, minced
  • Salad
  • 2 cups butternut squash, peeled and chopped
  • 2 cups kale, thinly sliced and massaged
  • 2 cups cooked quinoa
  • 1/2 cup leeks, thinly sliced
  • 1/4 cup basil, thinly sliced
  • 1/2 cup dried cherries (or cranberries)
  • 1 1/2 tsp EVOO
  • sea salt
  • black pepper


  1. Preheat oven to 425°
  2. Toss squash with EVOO, salt and pepper
  3. Spread onto baking sheet and roast for 15 minutes, stir, and roast until tender and brown, approx 10-15 more minutes
  4. Prepare dressing by pureeing all dressing ingredients or vigorously whisk to combine
  5. Combine kale, leeks, cherries and basil in large bowl
  6. Add in quinoa and squash
  7. Stir in dressing, add salt and pepper if necessary
  8. Serve at room temperature


Use locally sourced, organic ingredients whenever possible.


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  • Reply
    Beth B
    February 3, 2015 at 5:17 pm

    With basil in short supply this time of year, is there another herb that could be substituted without compromising the recipe? It sounds so delicious and I’d love to make it right away.

    • Reply
      Farm to Table
      February 3, 2015 at 9:03 pm

      Hi Beth. That’s a great question. Since basil is one of the more mild herbs when served fresh, it’s a bit hard to swap out. Oregano is a good substitution but I would use less. My suggestion would be to leave it out entirely though. I have made this salad without the basil for the same reason- not in season – and loved it just the same. 🙂

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