Quinoa Kale Butternut Squash Salad

This Quinoa Kale Butternut Squash Salad features the best of fall, like roasted squash, quinoa, kale, dried cranberries, and pumpkin seeds. Dressed in a homemade green goddess dressing, this hearty fall salad is a must for the holiday season!

Just because it’s the holidays doesn’t mean you can’t sneak a few veggies into your diet! That’s exactly why this Quinoa Kale Butternut Squash Salad is so perfect for the season; it’s hearty and filling while still being loaded with nutrients. Plus, the fall flavors in every bite are delectable and comforting.

The warm, seasonal flavors in this fall quinoa salad are thanks to a blend of roasted butternut squash, dried cranberries, and pumpkin seeds. The quinoa and kale base is extra hearty and a vibrant green goddess dressing rounds it all out. 

You’ll love it as the start to the meal during weeknight dinners or for Thanksgiving and Christmas. It pairs well with even more healthy fall recipes, like Apple Sausage Stuffing and Baked Cinnamon Apples. 

How to prepare butternut squash for roasting

Before you begin, make sure your knife is sharp and you have a cutting board that won’t slide all over. Peeling and chopping a butternut squash requires a bit of effort and you want to be as safe as possible!

1. First, chop off the ends of the squash and peel it entirely with a vegetable peeler.
2. Cut the squash in half lengthwise and scoop out the seeds with a spoon. You can discard these or save them for roasting.
3. Slice each half crosswise into half-moon shapes. 
4. Slice the half-moon slices into thick fries.
5. Dice the fries into small, evenly-sized cubes and you’re done!

Use my roasted squash guide for more helpful preparation tips and seasoning ideas.

Ingredient notes

The healthy and hearty ingredients in this kale quinoa salad are easy to find during fall and winter, not to mention flexible as well. Stick to the ingredients in the recipe card or mix up the flavors using my topping and variation ideas below.

• Quinoa - You can use any color of quinoa you like, whether it’s white, red, or tri-colored. Quinoa has a bitter outer coating called saponin, which can affect the flavor of the grain once it’s cooked. Always rinse the quinoa under running water in a fine-mesh sieve before you start cooking.
• Kale - This is my favorite leafy green for fall salads because it’s hearty and packed with nutrients. It’s loaded with beta-carotene which turns into vitamin A when eaten, and is a fantastic source of vitamins K and C and antioxidants.
• Dried cranberries and pumpkin seeds - Two classic fall ingredients that bring flavor and texture to the salad.
• Butternut squash - The squash is diced and tossed with olive oil and cinnamon before it’s roasted in the oven.
• Green goddess dressing - This creamy and herbaceous green dressing is one you’ll want to make again and again! Use it on even more quinoa salad recipes, like my Quinoa Chickpea Salad and Black-Eyed Pea Quinoa and Kale Salad.

How to make quinoa kale butternut squash salad

Step 1: Cook the quinoa according to the package instructions. Drain, then set it aside to cool slightly.

Step 2: Spread the butternut squash cubes on a baking sheet. Toss them in oil and cinnamon, then roast in the oven until each piece is fork tender.

Step 3: While you wait on the quinoa and squash, prepare the kale. Roughly chop the leaves and add a drizzle of olive oil over top. Use your hands to massage the leaves until they’re nice and soft.

Pro Tip: Massaging the kale is an important step in any kale salad recipe. Rubbing the leaves with oil, lemon juice, salad dressing, or water will break down the tough exterior and leave you with softer, easy-to-eat leaves. This article from Bon Appetit will show you how to massage kale and let you in on a few tips and tricks.

Step 4: Blend the dressing ingredients together until it’s a smooth and creamy mixture.

Step 5: To assemble the salad, add the quinoa, kale, and roasted butternut squash to a large bowl. Pour the dressing on top, then the cranberries and pumpkin seeds. Toss together before serving.

More quinoa salad toppings

You can add even more to this fall salad, like protein-packed beans, nuts, and even meat! Use these ideas for inspiration:

• Fruit: Diced apples or raisins.
• Beans: Chickpeas or edamame.
• More roasted vegetables: Brussels sprouts, sweet potato, acorn squash, or beets.
• Nuts and seeds: Pecans, walnuts, pistachios, or sunflower seeds.
• Meat: Roasted and sliced herb chicken or turkey breast.

Variations

See something you or your dinner guests may not love? Swap it for something else! These are the variations I recommend to make this the most crowd-pleasing salad:

• Greens: Substitute the kale for spinach, mixed greens, romaine, or another leafy green you like.
• Quinoa: Substitute the quinoa for cooked farro, brown rice, cauliflower rice, or millet.
• Squash: You can use any variety of roasted winter squash here, like acorn or delicata squash.
• Dressing: If you want to change the green goddess dressing, I suggest using something herby or seasonal for fall in its place, like ginger rosemary dressing or citrus vinaigrette. 

Serving suggestions

This quinoa fall salad would be a wonderful side dish for Thanksgiving or Christmas dinner, paired with the turkey, stuffing, and cranberry sauce. If you’re making it for meal prep, add sliced chicken breast, turkey meatballs, or a piece of roasted salmon on top for extra protein.

Looking for more fall salad recipes?

• Apple Cranberry Frisée Salad
• Kale Pomegranate Salad
• Fall Harvest Pasta Salad
• Roasted Butternut Squash Arugula Salad