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+ servings
5 from 1 vote

Roasted Butternut Squash and Kale Salad

by: claire cary

Delicious salads do exist! This roasted butternut squash and kale salad features all of the best produce and ingredients for Fall. Fluffy quinoa, tangy pomegranate, crisp pumpkin seeds, and a light and fresh vinaigrette you will drown everything in. Serve this as a side dish for your next party!
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Prep: 10 mins
Cook: 30 mins
Total: 40 mins



  • 1 head kale I suggest curly kale
  • 4 cups cubed butternut squash
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • cup uncooked quinoa
  • ¼ cup pumpkin seeds
  • ¼ cup pomegranate arils
  • ¼ cup slivered almonds



  • Preheat the oven to 400 degrees Fahrenheit. 
  • Cut the ends off the butternut squash. Feel free to also just use pre-cubed butternut squash!
  • Use a
    vegetable peeler to peel the skin off. 
  • Cut the squash in half and remove the seeds. 
  • Cut the the squash widthwise into 1 inch strips and then cut each strip into 1 inch cubes. 
  • Add the cubed squash to a bowl and add the oil, salt, pepper and garlic powder. 
  • Roast on a baking tray lined with parchment paper for 25-35 minutes. 
  • De stem and chop the kale into small pieces. To chop the kale very finely, I suggest using these kitchen shears. Add the massaged and rinsed kale to a bowl and chop it very small. Add to a colander and massage while running under warm water for about 1-2 minutes. 
  • Add the kale, squash, cooked quinoa, pomegranate, pumpkin seeds and almonds to a large bowl. 
  • Whisk together all of the dressing ingredients and pour on top when ready to serve. 


Once prepared, this salad will store in the fridge for 5 days. Keep the dressing and the salad separate to prevent it from getting soggy. Only dress the salad when you are ready to serve.
Serving: 1bowl / Calories: 285kcal / Carbohydrates: 28g / Protein: 6.5g / Fat: 15.4g / Fiber: 4.4g / Sugar: 7.2g

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