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Kale Butternut Squash Salad

Kale and butternut squash together make for a great fall salad
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner, Lunch
Cuisine: American
Servings: 4 -6 servings
Author: Stephanie


  • Dressing ingredients:
  • 1 1/2 lemons juiced
  • 2 tbsp. Dijon mustard
  • 2 1/2 tbsp. olive oil
  • 3 cloves garlic finely chopped
  • 1/2 tsp. garlic powder
  • 1/2 tsp. basil
  • dash of cayenne pepper
  • salt & pepper to taste
  • Salad ingredients:
  • 1 large bunch of green kale
  • 1 butternut squash
  • 1/4 cup raspberries or cranberries
  • 2 ounces of crumbled goat cheese*


  • Dressing instructions:
  • Juice 1 1/2 lemons in small mixing bowl. Add Dijon mustard, olive oil, garlic, garlic powder, basil, cayenne pepper. Season with salt & pepper to taste.
  • Combine well and allow to sit at least 45 minutes prior to serving. You can always make dressing earlier in the day. It tastes better the longer the flavors have to blend.
  • Make sure to stir well prior to dressing your salad with it.
  • Salad instructions:
  • Preheat oven to 375 degrees
  • Cut ends off butternut squash and peel. Cut in half and remove the seeds. Cut squash into fairly large chunks and dress with olive oil and sea salt. Roast in preheated oven 35-40 minutes until golden brown.
  • Meanwhile wash & dry kale and break into bite size pieces being careful to remove hard stems from the center. Then I like to massage my kale with a little olive oil and sprinkle of sea salt. Make sure to rub it in good. Then top salad with remaining ingredients.
  • Dress with Lemon Dijon vinaigrette


*you can substitute with feta cheese if you don't like goat cheese