Kale, Apple & Roasted Butternut Squash Salad with Toasted Walnut Vinaigrette

This Kale, Apple & Roasted Butternut Squash Salad with Toasted Walnut Vinaigrette is one of those salads that actually steals the show. It’s a holiday salad that’s hearty without feeling heavy, fresh but still cozy, and full of those flavors that just belong on a seasonal table. Between the roasted butternut squash, crisp apples, and that creamy toasted walnut vinaigrette, it manages to feel both comforting and bright. Get ready to start handing out this recipe when people ask for it!

Why This Is Delish ❤️

This holiday salad hits that perfect sweet spot between cozy and fresh. The roasted butternut squash brings warmth and natural sweetness, the apples add crisp bite, and the kale and Brussels sprouts give it some structure. Then there’s the toasted walnut vinaigrette — creamy, nutty, and just rich enough. It’s balanced, comforting, and bright all at once. It will have people actually wanting the salad.

How to Make This Kale, Apple & Roasted Butternut Squash Salad with Toasted Walnut Vinaigrette 🤌

Roast the Butternut Squash: Preheat oven to 425°F. Place the halved butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Top with fresh rosemary and thyme. Roast for 35-40 minutes, or until fork-tender. Let cool for 10 minutes, then cube into bite-sized pieces.

Prepare the Vinaigrette: In a skillet over low-medium heat, add olive oil and toast the walnuts for 4-5 minutes until fragrant. Set aside and let cool for 5 minutes. In a blender or food processor, combine toasted walnuts, olive oil, Dijon mustard, honey, red wine vinegar, and garlic cloves. Blend until smooth. Season with salt and pepper. Set aside. If dressing is too thick, add 1 tsp of water until the desired consistency

Assemble the Salad: In a large bowl, combine kale, shaved Brussels sprouts, sliced apples, Parmesan, and dried cranberries. Add the roasted and cubed butternut squash. Drizzle with toasted walnut vinaigrette and toss until well coated.

Garnish and Serve: Finish with freshly grated Parmesan, an extra sprinkle of salt and pepper, and serve immediately. Serve and enjoy!

Substitutions For Your Dietary Needs

• Dairy-free: Skip the Parmesan or use a dairy-free alternative. The salad is still incredibly flavorful thanks to the toasted walnut vinaigrette.
• Apple swap: Pears work great here and add a softer, slightly sweeter bite.
• Greens swap: If you don’t love kale, try a mix of arugula and baby spinach for a more tender base.
• Sweetener option: Maple syrup can be used in place of honey in the vinaigrette for a slightly deeper, warmer sweetness.

Recipe Hacks & Tips

• Massage the kale lightly if you prefer a softer texture, but the creamy vinaigrette does a great job tenderizing it on its own.
• Let the butternut squash cool slightly before adding it to the salad so it doesn’t wilt the greens too much.
• Toast the walnuts gently and watch them closely. Once they’re fragrant, they’re ready, and over-toasting can make them bitter.
• Toss the salad just before serving for the best texture and color, especially if you’re serving this for a holiday meal.

Serve These Delicious Dishes

• Grilled Chicken Caesar Salad with Toasted Breadcrumbs
• Crispy Prosciutto & Honey Walnut Summer Salad with a Garlicky Honey Mustard Dressing
• Chopped Kale Salad

👝 How to Store Leftovers

Store the assembled salad in an airtight container in the refrigerator for up to 2 days, keeping in mind that the greens will soften as they sit. For best results, store the components separately: the roasted butternut squash, salad base, and toasted walnut vinaigrette each in their own airtight containers. The vinaigrette will keep in the fridge for up to 5 days. Just let it come to room temperature and give it a good shake or stir before using.

🤔 Common Questions

Kale, Apple & Roasted Butternut Squash Salad with Toasted Walnut Vinaigrette

A hearty yet fresh holiday salad made with tender roasted butternut squash, crisp apples, kale, and shaved Brussels sprouts, all tossed in a rich, creamy toasted walnut vinaigrette.

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Yields: 6 Servings

Ingredients

SALAD

• 1 large head dinosaur kale washed and chopped
• ½ cup Brussels sprouts shaved
• 1 red apple I love Honeycrisp, thinly sliced
• ½ cup Parmesan cheese freshly grated
• ⅓ cup dried cranberries

ROASTED BUTTERNUT SQUASH

• 1 medium butternut squash halved
• sprigs fresh rosemary
• sprigs fresh thyme
• 1 tablespoon olive oil
• salt and pepper to taste

TOASTED WALNUTS

• 1 tablespoon olive oil
• 1 cup walnuts

VINAIGRETTE

• 1 cup olive oil
• toasted walnuts
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoons red wine vinegar
• 2 garlic cloves
• salt and pepper to taste

GARNISH

• Parmesan cheese freshly grated
• salt and pepper to taste

Equipment

• Baking Sheet
• Skillet
• Food Processor or blender
• Salad Bowl
• Salad Servers
• Measuring Cup
• Cutting Board
• Knives
• Microplane
• Parchment Paper
• Olive Oil Dispenser
• Lemon Juicer
• Mandolin
• Spatula

Instructions

• Roast the Butternut Squash: Preheat oven to 425°F. Place the halved butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Top with fresh rosemary and thyme. Roast for 35-40 minutes, or until fork-tender. Let cool for 10 minutes, then cube into bite-sized pieces.
• Prepare the Vinaigrette: In a skillet over low-medium heat, add olive oil and toast the walnuts for 4-5 minutes until fragrant. Set aside and let cool for 5 minutes. In a blender or food processor, combine toasted walnuts, olive oil, Dijon mustard, honey, red wine vinegar, and garlic cloves. Blend until smooth. Season with salt and pepper. Set aside. *If dressing is too thick, add 1 tsp of water until the desired consistency*
• Assemble the Salad: In a large bowl, combine kale, shaved Brussels sprouts, sliced apples, Parmesan, and dried cranberries. Add the roasted and cubed butternut squash. Drizzle with toasted walnut vinaigrette and toss until well coated.
• Garnish and Serve: Finish with freshly grated Parmesan, an extra sprinkle of salt and pepper, and serve immediately. Serve and enjoy!

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