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Roasted Butternut Squash and Kale Salad in a Bowl
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5 from 2 votes

Roasted Butternut Squash and Kale Salad

This roasted butternut squash and kale salad is the epitome of fall in a salad and combines the goodness of kale, butternut squash, roasted chickpeas, mushrooms, apples, pecans and pumpkin seeds. I mean, what’s more FALL than that?!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American
Keyword: Gluten Free, holiday appetizer, maple roasted, thanksgiving, fall, tahini sauce, carrots, roasted, Thanksgiving side, Vegetarian, winter
Servings: 4
Author: Alena Kharlamenko, MS, RD


For the Salad:

  • 1 large butternut squash, peeled and cut into ¾" cubes
  • 14.5 oz (1 can) chickpeas, drained and rinsed
  • 8 oz mushrooms, quartered
  • 2 tbsp extra virgin olive oil, divided (+1 tsp for kale)
  • 2 tsp cinnamon
  • 1 tsp chili powder
  • ½ tsp thyme
  • salt (to taste)
  • 1 bunch kale, stemmed and chopped
  • 1 tbsp lemon juice (½ lemon, squeezed)
  • 1 tbsp pumpkin seeds or pecans (or both)
  • 1 tbsp goat cheese, cut into cubes
  • 1 medium granny smith apple, cored and sliced

For the Maple Lemon Vinaigrette:

  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • ¼ tsp salt


For the salad:

  • Preheat oven to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
  • Toss cubed butternut squash with 1 tablespoon olive oil, cinnamon, and salt. Spread out on baking sheet and roast in the oven for 25-30 minutes or until soft and golden. Flip halfway through.
  • Toss chickpeas with ½ tablespoon olive oil, chili powder, and salt. Spread out on half of the other baking sheet. Toss mushrooms with ½ tablespoon olive oil, thyme, and salt. Spread out on the other half of the second baking sheet.
  • Roast the chickpeas for 20 minutes or until crispy. Roast mushrooms for 12 minutes
  • Massage kale with 1 tsp olive oil and lemon juice in a large bowl.
  • In the bowl, add butternut squash, chickpeas, mushrooms, pecans, pumpkin seeds, goat cheese, and sliced apples and mix in with kale.

For the maple lemon vinaigrette:

  • Whisk the lemon juice, olive oil, maple syrup, and salt.
  • Drizzle vinaigrette over salad and mix well.