Name: Butternut Squash and Kale Salad with Roasted Garlic Vinaigrette Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 large butternut squash (about 3 lb.), peeled and cut into ¾” cubes; 2 tsp. extra-virgin olive oil (for roasting squash); ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt (for roasting squash); ¼ tsp. freshly ground black pepper (for roasting squash); 1 head of garlic; 1 tsp. extra-virgin olive oil (for roasting garlic); ½ cup raw shelled pumpkin seeds (pepitas); ¼ tsp. Diamond Crystal or Morton kosher salt (for seasoning seeds); 1 tsp. extra-virgin olive oil (for toasting seeds); ¼ cup fresh lemon juice; 2 Tbsp. Dijon mustard; 1 Tbsp. finely chopped shallot; 2 tsp. pure maple syrup; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; Pinch of freshly ground black pepper; ½ cup extra-virgin olive oil (for dressing); 1½ lb. Tuscan kale (about 2 large bunches), stemmed and leaves thinly sliced; 1 cup finely grated Parmesan cheese (about 1½ oz.); 1 cup pomegranate seeds (from 1 large pomegranate)

Ingredients

1 large butternut squash (about 3 lb.), peeled, cut into ¾” cubes

4 tsp. plus ½ cup extra-virgin olive oil, divided

1¾ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more

¼ tsp. freshly ground black pepper, plus more

1 head of garlic

½ cup raw shelled pumpkin seeds (pepitas)

¼ cup fresh lemon juice

2 Tbsp. Dijon mustard

1 Tbsp. finely chopped shallot

2 tsp. pure maple syrup

1½ lb. Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced

1 cup finely grated Parmesan (about 1½ oz.)

1 cup pomegranate seeds (from 1 large pomegranate)

Instructions

Step 1: Preheat the oven to 425°F. On a rimmed baking sheet, toss the butternut squash cubes with 2 tsp. olive oil, ½ tsp. kosher salt, and ¼ tsp. black pepper. Place the head of garlic on a sheet of foil, drizzle with 1 tsp. olive oil, wrap securely, and place on the baking sheet with the squash. Roast, stirring the squash occasionally after 15 minutes, until the squash is golden and tender and the garlic is soft, about 35–40 minutes. Set aside to cool.

Step 2: While the squash roasts, heat 1 tsp. olive oil in a small skillet over medium-high heat. Add the pumpkin seeds and cook, stirring occasionally, until about half are golden brown, 2–3 minutes. Transfer to a paper-towel-lined plate, season with ¼ tsp. kosher salt, and set aside.

Step 3: Cut off the top of the garlic head and squeeze the softened cloves into a medium bowl. Whisk in lemon juice, Dijon mustard, shallot, maple syrup, 1 tsp. kosher salt, and a pinch of black pepper. Slowly drizzle in the remaining ½ cup olive oil while whisking to emulsify the vinaigrette.

Step 4: In a large bowl, combine the sliced kale with about three quarters of the dressing. Use your hands to massage the dressing into the kale leaves until they soften, adding more dressing as needed. Reserve any leftover dressing for another use.

Step 5: Add the roasted squash, grated Parmesan, and pomegranate seeds to the bowl with the kale. Toss gently to combine. Season to taste with additional salt and pepper. Transfer the salad to a serving bowl and sprinkle with the toasted pumpkin seeds.

Tips & Variations

For extra warmth, add a pinch of cayenne or smoked paprika to the roasted squash before cooking.

Substitute kale with Swiss chard or spinach if preferred, but kale’s sturdy texture works best.

Make the dressing ahead of time and store it refrigerated for up to 3 days to deepen flavors.

Toast the pumpkin seeds carefully — they can burn quickly — for the best crunch and flavor.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The kale may absorb the dressing over time, so it’s best enjoyed within a day for optimal texture. Leftover dressing can be kept covered in the refrigerator for up to 3 days. Reheat the roasted squash gently if you prefer it warm before tossing the salad together.

FAQs

Can I use a different type of squash?

Yes, delicata or acorn squash can be roasted and used as a substitute, though the texture and sweetness may vary slightly from butternut squash.

How do I prep the kale for this salad?

Remove the tough stems and thinly slice the leaves. Massaging the kale with the vinaigrette helps soften it and reduces bitterness, making it tender and more enjoyable to eat.