Roasted Butternut Squash Salad with Kale Feta and Pine Nuts

A Perfect Side

This roasted butternut squash salad with kale, feta, and pine nuts is my perfect side dish. It’s become my latest obsession as the perfect fall and winter side dish. The squash is coated in warming spices, the pine nuts are so toasty, and the feta is so salty. Plus the kale salad borders on the edge of being overdressed, but hangs out right on the edge. It’s a great dish for sharing or for making a big batch for yourself to eat for dinner over a couple nights. I’m sure you’ll adore this as much as I do!

The Supplies

Ingredients

To make this roasted squash with kale salad, feta, and pine nuts, you’ll need the following ingredients:

• Large butternut squash
• Olive oil
• Salt and pepper
• Cinnamon
• Cayenne pepper
• Shredded kale
• Pine nuts
• Feta cheese
• Lemon
• Shallot
• Apple cider vinegar
• Maple syrup

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this roasted butternut squash salad you’ll need the following pieces of equipment:

• Cutting board and knife
• Large baking tray
• Medium-sized mixing bowl
• Whisk
• Small frying pan
• Serving plate

Recipe Tips

When you make this roasted butternut squash salad with kale, feta, and pinenuts, here are a few tips to help in the kitchen:

• Want an easy trick for measuring kale?  One cup of kale is about one full handful. Of course, adjust if your hands are bigger or smaller, but generally speaking grabbing one handful is about a cup. I find this trick much easier than trying to fit loose leaves of kale into a measuring cup.
• When slicing large vegetables, it’s best to use a really sharp knife and I particularly like using a Santoku knife (like this one). They have a straight edge and are scalloped along the blade, making it a great tool for cutting into large pieces.
• In order to achieve an even roast on the squash with optimal browning, make sure that each piece has a thin coating of olive oil on it and it’s placed on the tray directly. Aluminum foil and parchment paper transfer heat differently than a direct tray, so while they may ease with cleaning up after the fact, you’ll have a tastier dish to eat!
• If I could recommend one ingredient in this dish to splurge on it would be the feta cheese. Look for a feta that’s sold in brine, as it will be more luscious and creamy! It’ll make a huge impact on the entirety of the dish.

Roasted Butternut Squash and Kale Salad Recipe Details

Roast the Butternut Squash

Let’s get this recipe started by first roasting the butternut squash. Cut the squash in half, remove the seeds, and slice each half into ½ inch pieces. Toss the squash slices in olive oil, cinnamon, cayenne, salt, and pepper. Make sure each piece is lightly coated in the olive oil and spices then roast it in the oven for about 25 minutes.

Make the Kale Salad and Toast the Pine Nuts

Pour the pine nuts into a small frying pan and place the pan over medium heat on the stove. Toss the nuts frequently and let them toast in their own oils until they begin to brown and become very fragrant. Once they’re toasted to your liking, remove the pan from the heat and season with a bit of salt. 

To make the kale salad, first make the dressing. Whisk together olive oil, apple cider vinegar, maple syrup, shallot, and salt and pepper to taste. Massage the kale in the dressing, softening the leaves and coating each in a bit of olive oil. 

Assemble the Dish and Eat

Now that all of the components are made, it’s time to assemble the dish! Spoon the kale salad onto a serving tray and then arrange the pieces of roasted butternut squash over the top. Sprinkle the toasted pine nuts and crumble the feta cheese over squash. Last, zest 1 lemon over the entire thing right before serving! This dish is great prepared and served while the squash is still warm or chilled and consumed later the same day. Since the kale is so hearty, it won’t become soggy like other salads can. 

This roasted butternut squash salad with kale and feta would pair beautifully with a roasted pork loin or some super crispy chicken thighs. 

If you make this roasted butternut squash with kale, feta, and pine nuts, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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Thanksgiving

Roasted Butternut Squash Salad with Kale Feta and Pine Nuts

Author: Laura Wilkins Cooking Method: Roasted Cuisine: American Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Dietary:

G Gluten Free V Vegetarian

Description

Spicy roasted butternut squash with maple vinaigrette massaged kale and toasty pine nuts and salty feta cheese.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 medium butternut squash, halved, seeds removed, and sliced into ½ inch pieces

• 2 tablespoons olive oil

• 1 ¹⁄₂ teaspoons salt

• ¹⁄₂ teaspoon pepper

• ¹⁄₂ teaspoon cinnamon

• pinch cayenne pepper

• 5 cups shredded kale

• 2 ounces feta cheese

• ¹⁄₄ cup pine nuts

Dressing

• ¹⁄₄ cup olive oil

• 1 tablespoon apple cider vinegar

• 1 tablespoons maple syrup

• 1 small shallot, minced

• salt and pepper, to taste

Instructions

Roast the Butternut Squash

1. Preheat the oven to 450°F.

2. Arrange the sliced butternut squash onto a large baking tray and drizzle 2 tablespoons olive oil, 1 ½ teaspoons salt, ½ teaspoon black pepper, ½ teaspoon of cinnamon, and a pinch of cayenne pepper to taste. Toss the squash to coat in the olive oil and spices. 

3. Place the tray in the oven and roast the squash for 23-26 minutes.

Toast the Pine Nuts

1. Add ¼ cup of pine nuts to a small frying pan and place over medium heat. Frequently toss the pine nuts to avoid burning, for about 3-4 minutes. 

2. Remove the pan from the heat and sprinkle a small amount of salt onto the pine nuts. Toss to season the nuts in the salt. Transfer the pine nuts to a plate or bowl and set aside until ready to use.

Make the Kale Salad

1. Add ¼ cup olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1 minced shallot, and a pinch of both salt and pepper to taste into a medium sized bowl.

2. Whisk the dressing ingredients together until it emulsifies.

3. Add the shredded kale to the dressing and use your hands to massage the dressing into the leaves. This will soften the kale and coat each leaf with the dressing.

Assemble Everything Together

1. On a large serving tray, spoon the dressed kale across the bottom. Arrange the roasted butternut squash over the top of the kale. Sprinkle the toasted pine nuts over the dish, followed by the feta cheese, crumbling the cheese as you go. Zest 1 lemon over the entire tray. Serve and enjoy!