This Kale & Apple Butternut Squash Salad is a vibrant celebration of fall flavors and textures. Crisp kale, sweet apple slices, and tender roasted butternut squash come together in a harmonious blend. A tangy dressing adds a zesty kick, while crunchy nuts or seeds provide the perfect finishing touch. Ready in just 30 minutes, it’s a wholesome dish that’s as nourishing as it is delicious.
Every bite offers a delightful mix of earthy, sweet, and tangy notes, making it a feast for your taste buds. Packed with nutrients and bursting with color, this salad is perfect for a quick lunch or a standout side. It’s a simple yet elegant way to enjoy the best of seasonal produce. You’ll love how effortlessly it comes together while still feeling special.
Fresh & Flavorful Ingredients
- For the Dressing:
- 1 tablespoon fresh lemon juice
- 1 teaspoon sherry vinegar (or substitute with apple cider vinegar)
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 tablespoon chopped chives
- Sea salt and fresh black pepper, to taste
- For the Salad:
- 1 bunch lacinato kale (3 cups, chopped, stems removed)
- 2 cups shaved butternut squash (about ⅓ of the squash)
- 1 small apple, thinly sliced (use a crisp variety like Honeycrisp or Granny Smith)
- ¼ cup chopped parsley (or substitute with cilantro or basil)
- ¼ cup toasted pine nuts (or substitute with walnuts or almonds)
- 2 tablespoons chopped chives
- Shaved pecorino cheese (optional, for garnish)
- A few pinches of red pepper flakes (optional, for a hint of spice)
Simple Steps to a Vibrant Salad
- Make the Dressing: In a small bowl, whisk together the lemon juice, sherry vinegar, Dijon mustard, minced garlic, olive oil, chopped chives, salt, and pepper. Taste and adjust seasonings as needed. Set aside.
- Prepare the Kale: Place the chopped kale in a large bowl. Drizzle with a tiny bit of olive oil and a pinch of salt. Using your hands, massage the kale leaves for 1-2 minutes until they soften and turn a darker green. Toss with half of the dressing and set aside.
- Shave the Butternut Squash: Slice the butternut squash lengthwise in half and scoop out the seeds. Slice into long wedges, then use a vegetable peeler to shave off thin ribbons.
- Assemble the Salad: In the bowl with the kale, add the butternut squash ribbons, apple slices, parsley, toasted pine nuts, and chopped chives. Toss with the remaining dressing.
- Let It Rest: Allow the salad to sit at room temperature for 10-15 minutes to let the flavors meld.
- Serve: Garnish with shaved pecorino cheese and a pinch of red pepper flakes, if desired. Enjoy immediately!
Elevate Your Salad with Creative Toppings
While this salad is delicious as-is, you can add extra flair with toppings like crumbled goat cheese, dried cranberries, or roasted chickpeas for a crunchy twist. For a protein boost, toss in grilled chicken or crispy tofu. Experiment with different textures and flavors to make it your own!
Perfect Pairings for a Complete Meal
This salad pairs beautifully with a warm bowl of soup, like butternut squash or lentil, for a cozy meal. It also works well as a side dish for roasted chicken or grilled fish. For a light lunch, serve it with a slice of crusty bread or a handful of crackers.
Time-Saving Tips for Busy Cooks
Save time by prepping the butternut squash and kale ahead of time. Store them in airtight containers in the fridge for up to 2 days. You can also use pre-shredded kale or pre-cut butternut squash from the store to cut down on prep work. The dressing can be made a day in advance and stored in the fridge—just give it a quick whisk before using.
Storage and Reheating Made Easy
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to prevent the kale from becoming soggy. If the salad loses its crispness, add a squeeze of lemon juice and a drizzle of olive oil to refresh it.
Recipe Variations to Keep It Fresh
Swap out the kale for spinach or arugula if you prefer a milder green. Instead of butternut squash, try shaved carrots or zucchini ribbons. For a nut-free option, replace pine nuts with sunflower seeds or omit them entirely. The possibilities are endless—have fun customizing!
Kale & Apple Butternut Squash Salad
Ingredients
Dressing
- 1 tablespoons fresh lemon juice
- 1 teaspoon sherry vinegar
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon chopped chives
- Sea salt and fresh black pepper
For the salad
- 1 bunch lacinato kale (3 cups, chopped, stems removed)
- 2 cups shaved butternut squash (about ⅓ of the squash)
- 1 small apple, thinly sliced
- ¼ cup chopped parsley (or other leafy herb)
- ¼ cup toasted pine nuts
- 2 tablespoons chopped chives
- Shaved pecorino cheese (optional)
- A few pinches of red pepper flakes (optional)
Instructions
- Make the dressing: whisk together the lemon juice, sherry vinegar, Dijon, garlic, olive oil, chives, salt, and pepper. Taste, adjust seasonings, and set aside.
- Place chopped kale leaves in a large bowl, drizzle with a tiny bit of olive oil and a few pinches of salt. Using your hands, rub the leaves together massaging the kale until it becomes soft and darker in color. Toss with half of the dressing. Set aside.
- Slice your butternut squash lengthwise in half, scoop out the seeds, and slice lengthwise again and again so you have long wedges. Using a regular vegetable peeler, peel off long strips.
- Assemble the salad: toss the kale, butternut ribbons, apple slices, parsley, pine nuts, and chives with the remainder of the dressing. Let it sit at room temperature for 10-15 minutes (for best flavor) and serve with shaved pecorino and a pinch of red chile flakes, if you like.