You know those winter days when you’re craving something fresh and healthy, but a cold salad just won’t cut it? Me too. That’s exactly why I had to share this recipe for my Butternut Squash Kale Salad with Cranberries. It’s a hearty, warm bowl of comfort that’s still packed with all the good-for-you stuff. It’s the perfect answer to the winter salad conundrum.
Top Reasons To Make It
This cozy salad is a total game-changer for your winter table. First off, it’s a feast for the eyes—it’s got that gorgeous salad aesthetic with vibrant orange squash, deep green kale, and ruby red cranberries. But more than that, it’s incredibly satisfying. The warm roasted squash and toasted pecans make it feel like a meal, the kind that truly sticks to your ribs on a chilly evening. Plus, it comes together without a ton of fuss. Seriously, if you can chop and roast, you’ve got this.
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups): The sweet, hearty base of our warm salad.
- 1 large bunch of kale, stems removed and leaves torn: Brings a robust, earthy flavor that holds up beautifully.
- 1/2 cup dried cranberries: For little pops of chewy, tangy sweetness.
- 1/2 cup pecans, roughly chopped: Adds a toasty, nutty crunch you’re going to love.
- 1/4 cup olive oil: To coat the squash for roasting and to dress the kale.
- 2 tablespoons pure maple syrup: Balances the savory notes with a touch of natural sweetness.
- 1 tablespoon apple cider vinegar: The acid we need to cut through the richness.
- 1/2 teaspoon garlic powder: For a little background savory flavor.
- Salt and black pepper to taste: To make all the flavors pop.
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Toss the cubed butternut squash with 2 tablespoons of the olive oil, the maple syrup, garlic powder, salt, and pepper. Spread it out in a single layer on your prepared baking sheet. Roast for 25-30 minutes, or until the squash is tender and the edges are starting to caramelize. You’ll know it’s done when you can easily pierce a piece with a fork.
- While the squash roasts, place your chopped pecans in a dry skillet over medium-low heat. Toast them for 3-5 minutes, shaking the pan often, until they’re fragrant. Watch them closely—they can burn in a heartbeat! Set them aside.
- In a large salad bowl, add your torn kale. Drizzle it with the remaining 2 tablespoons of olive oil and the apple cider vinegar. Now, get in there with clean hands and massage the kale for a minute or two. This softens it up and makes it so, so much more enjoyable to eat.
- Once the squash is done, let it cool for just a minute. Then, add the warm squash, toasted pecans, and dried cranberries to the bowl with the massaged kale. Toss everything together gently. Taste and add more salt or pepper if it needs it. Serve immediately while the squash is still warm!
Winter Salad Ideas
If you love this combination, don’t stop here! Winter is full of incredible produce that’s just begging to be turned into a stunning salad. Think about swapping the butternut squash for roasted sweet potatoes or diced apples. Add some crumbled goat cheese or feta for a creamy, salty element. Thinly sliced red onion or shredded Brussels sprouts also add a wonderful crunch and bite. These winter salad recipes are all about building layers of texture and flavor to keep things interesting all season long.
Serving Ideas & Pairings
This salad is wonderfully versatile. I love serving it as a substantial main course for a light lunch, especially topped with a grilled chicken breast or some shredded smoked turkey for extra protein. It also makes a fantastic side dish for holiday gatherings. It’s one of those Christmas salad recipes that looks beautiful on the table next to a glazed ham or a roast turkey. For a simple weeknight dinner, I’ll pair it with a cup of creamy soup. So good.
Variations & Substitutions
No pecans? Swap in walnuts or pumpkin seeds for that crunchy element. If you’re not a fan of kale, sturdy romaine hearts can work in a pinch, though you’ll want to skip the massaging step. For a sweeter twist, try dried cherries instead of cranberries. And honestly, if you want to make it a more decadent holiday salad, a sprinkle of crumbled bacon or crisped smoked turkey would be divine. For a vegan version, just double-check that your dried cranberries don’t have any sneaky added sugar.
Storage & Reheating
This salad is best enjoyed right away, but you can store components separately to make assembly a breeze. Keep the roasted squash in an airtight container in the fridge for up to 4 days. The massaged kale will also keep well for a day or two. If you have leftovers already tossed together, they’ll keep for a day, though the kale will soften. I don’t recommend reheating the assembled salad, as the kale will wilt too much. If you want to enjoy it warm again, gently rewarm the squash separately and then add it to fresh kale.
Frequently Asked Questions
Can I make this winter salad ahead of time for a party? Absolutely! This is one of my favorite winter salads for parties because you can prep everything in advance. Roast the squash and toast the nuts a day ahead. Store them separately in the fridge and at room temperature, respectively. Right before your guests arrive, massage the kale and toss everything together. It holds up beautifully on a buffet table.
What other dressings work with these winter salad recipes? A simple balsamic vinaigrette or a tahini-lemon dressing would both be delicious here. The goal is something with a little acid to balance the sweetness of the squash and cranberries.
Is this salad served warm or cold? We’re serving it warm! The magic is in adding the warm roasted squash to the massaged kale. It slightly wilts the greens and makes the whole bowl feel incredibly cozy and comforting.