Butternut Squash Quinoa Salad
Updated Sep 26, 2026
Roasted butternut squash salad over massaged kale with quinoa, feta, and pomegranate seeds. A great fall salad tossed in an easy honey-Dijon dressing.
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I eat salads all year, but once it gets colder, I start adding more roasted vegetables, like I do with this butternut squash salad. I make it a lot in the fall because I love the warm squash with the quinoa and kale. I let the edges get pretty dark too, because that’s when butternut squash tastes best to me when using it in a salad.
I usually make enough of this butternut squash quinoa salad to have again the next day. Kale holds up really well once it’s dressed, so I can put the whole thing in the fridge and not come back to a sad, wilted salad at lunch.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I tested the squash at a few different roast times, and the batches I pulled earlier were cooked through but still pretty bland. Once I let the edges get darker, the flavor changed a lot. That’s the point where I liked it best, so now I wait for the browning instead of going by tenderness alone.
I also made this butternut squash salad once with the squash completely cooled and once while it was still a little warm. I preferred it warm because it softened the kale slightly and made the salad feel less stiff overall. Cold squash still worked, but I liked the texture better when it went in warm.
Happy Cooking!
– Yumna
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Butternut Squash Salad Ingredients
- Butternut squash: Peel the squash and remove the seeds, then cut into 1-inch cubes so they cook evenly. Read more of my tips for how to cut butternut squash. You can also buy pre-cubed squash at the grocery store, or use acorn squash.
- Quinoa: Here’s my guide on how to cook quinoa. You can also use farro, wild rice, or any of your favorite grains.
- Kale: Remove the tough stems, chop the leaves into bite-size pieces, and dry them well after washing so the dressing doesn’t get watered down. I like using kale here because it doesn’t wilt as quickly as other greens, but use whatever greens you like!
- Toppings: I love to add pomegranate seeds and feta cheese. Read my tips on how to cut a pomegranate or buy pomegranate arils at the grocery store. You can also use goat cheese or blue cheese.
- Salad dressing: Olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper make the salad dressing. Maple syrup is a good substitute for honey.
How to Make Butternut Squash Salad
These step-by-step photos walk you through how to make Butternut Squash Salad. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Butternut Squash Quinoa Salad recipe below
1. Prep the butternut squash
Arrange the peeled, cubed squash on a parchment-lined baking sheet. Toss with olive oil, salt, and pepper, then spread the pieces into a single layer.
2. Roast until tender
Bake until a fork slides easily into the squash and the edges start to brown. Set aside to cool while you prepare the rest.
3. Whisk the dressing
Combine the olive oil, red wine vinegar, honey, Dijon, salt, and pepper in a large serving bowl. Whisk until everything is blended.
4. Massage the kale
Add the chopped leaves directly to the bowl and use your hands to rub the dressing into them. They should soften and shrink down a little.
5. Assemble the butternut squash salad
Gently fold the cooked quinoa and cooled squash into the dressed kale. Sprinkle with pomegranate arils and feta, then serve at room temperature or chill in the fridge.
Full Butternut Squash Salad Recipe
Butternut Squash Salad Recipe With Quinoa
Video
Ingredients
For the Salad
- 1 small butternut squash peeled, deseeded, and cut into 1-inch cubes or slices (about 4 cups)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups kale destemmed and cut
- ½ cup cooked quinoa
- ¼ cup pomegranate arils
- ¼ cup crumbled feta cheese
For the Dressing
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Place the cubed butternut squash onto the prepared baking sheet and drizzle with olive oil. Season with salt and pepper, and toss to coat. Spread the squash into an even layer and roast until it softens and begins to caramelize, 30–35 minutes. Set aside to cool while preparing the rest of the salad.
- In a large serving bowl, whisk together the salad dressing ingredients. Add the chopped kale on top of the dressing and use your hands to massage the dressing into the kale to soften it.
- Add the cooked quinoa and cooled butternut squash on top of the kale and toss carefully to combine.
- Sprinkle pomegranate seeds and crumbled feta cheese on top and serve at room temperature or allow to cool in the fridge.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Dried fruit: Add ¼ cup dried cranberries, dried cherries, or chopped dried figs.
- Toasted nuts: Sprinkle ¼ cup chopped toasted walnuts or toasted pecans over the salad just before serving. Or try candied walnuts or candied pecans!
- Diced apple: Fold in ½ cup diced apple right before serving.
Recipe Tips
- Check the kale before adding everything else. Taste a leaf after massaging. If it still feels tough, keep rubbing the dressing into it before adding the squash.
- Fold gently. The roasted squash is soft, so use a large spoon or spatula and stop once everything is combined.
Serving Ideas
- For Thanksgiving: This salad is so good as part of a Thanksgiving spread! Serve it alongside Thanksgiving turkey, Thanksgiving stuffing, and green beans with almonds.
- Potatoes: A fall salad and a fall potato dish go so well together. I like to pair this salad with garlic roasted potatoes, mashed sweet potatoes, or Hasselback sweet potatoes.
- Rolls: I always like having bread on the table, whether it’s homemade dinner rolls, garlic and herb skillet dinner rolls, or French bread rolls.
Troubleshooting
The pan may be crowded, or the squash may still be wet from washing. Pat the pieces dry before seasoning and leave some space between them. If they’re already fork-tender, you can still use them in the salad.
Comments
Great salad. What kind of kale do you use in yours? I added walnuts and cranberries
Glad you liked it, Mira! I use curly kale but any type of kale (or other greens) will also work.
I made this! Came out well! Thank you!
Yay, so glad you liked it! Thank you!!
Excellent. It was a big success! easy to make
So glad to hear!
I want to make this for Thanksgiving dinner, can I substitute fresh cranberries for the pomegranate? Also can baby kale be substituted for regular kale here? These are what I have on hand and I don’t want to ruin the recipe lol.
Yes, baby kale should be fine! It is not as hearty as regular kale so you may want to wait until right before serving to toss it with the dressing. Raw cranberries are quite tart, I think those might be a bit much for this salad, but a dried cranberry would work nicely!
If I make it the day before the quinoa and squash will be cold…should I make it same day so those are warm? Is it meant to have warm and cold components?
If served fresh, yes, there will be a mix of warm and cold components, but this is the type of salad that actually improves in flavor as it sits in the fridge and can be served cold, so it’s a matter of personal preference!
I made this last night with a couple of changes and the family loved it. We don’t like Feta Cheese or Quinoa so I toasted some Sunflower Seeds and added those. It was delicious.
It was wonderful to find a recipe that does not use Onions or Garlic as I am allergic to them. This was a real treat…thank you.
Sounds like you made some great swaps! Glad you enjoyed the recipe.
I made this dish for my church’s Christmas potluck and it was an absolute hit. I substituted dried sweetened cranberries for the pomegranate arils since they were out at the grocery store. I also left out the feta for the vegans. I made a triple recipe the night before since it did take some time to prepare the butternut squash. This dish will be a staple from now on during the holidays. Thank you so much!
That is amazing! Hope you continue to enjoy this salad during the holidays!
What did you replace the honey with to make it vegan? Maple syrup?
Yes, maple syrup will work well here!
Love this salad! So healthy, delicious and comforting on a colder day. Will definitely remake.
Thank you! I love that!
Served it for Thanksgiving with our own homegrown Sweet Fall Squash, gonna serve it for Christmas, too. Nutricious, delicious, and so visually appealing! It’s even better the 2nd day!
That’s amazing! I’m so glad to hear it!!
What could we use instead of red wine vinegar?
If you prefer not to use it, try lemon juice instead.
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