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!

A big bowl of quinoa and kale salad with butternut squash, dried cranberries and pumpkin seeds. Dressing is a green goddess avocado dressing.

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

Ingredients for a quinoa kale salad with butternut squash measured and labeled.

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.

Butternut squash cubed and seasoned with cinnamon on a sheet pan with parchment paper.

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.

A big bowl of quinoa and kale salad with butternut squash, dried cranberries and pumpkin seeds. Dressing is a green goddess avocado dressing.

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.
A big bowl of quinoa and kale salad with butternut squash, dried cranberries and pumpkin seeds. Dressing is a green goddess avocado dressing.

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.

A big bowl of quinoa and kale salad with butternut squash, dried cranberries and pumpkin seeds. Dressing is a green goddess avocado dressing.

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kale and quinoa salad with squash

Quinoa Kale Butternut Squash Salad

by Silvia Dunnirvine
Every bite of this healthy and hearty Quinoa Kale Butternut Squash Salad is loaded with roasted squash, quinoa, kale, dried cranberries, and pumpkin seeds. Toss with green goddess dressing and enjoy! Naturally vegan, gluten free, and dairy free.
Prep: 18 minutes
Cook: 20 minutes
Total: 38 minutes
Servings: 8 people

Ingredients 

  • 1 cup quinoa blend/ mix uncooked
  • 6 kale leaves stem removed, chopped and massaged
  • 2 cups butternut squash
  • 1 cup dried cranberries
  • 1 cup pumpkin seeds
  • 1 tbsp olive oil
  • 1 tsp cinnamon

Green Goddess Dressing

  • 1 avocado
  • 2 cloves garlic
  • 1 lemon juiced
  • 1/2 cup olive oil
  • handfull cilantro or parsley
  • salt and pepper to taste

Instructions 

  • Rinse quinoa in cold running water. Cook quinoa according to package instructions. Drain and set aside.
  • Spread cubed butternut squash on to a lined sheet pan. Add a drizzle of olive oil and season with cinnamon. Roast at 400F degrees for 20 minutes.
  • Meanwhile add the copped kale to a big bowl, add a drizzle of olive oil and massage for 3-5 minutes until kale has softened.
  • Add the dressing ingredients to a food processor and pulse until creamy.
  • Add the salad ingredients; quinoa, kale and roasted squash to a bowl and toss with the dressing. Top with cranberries and pumpkin seeds and give it a toss before serving.

Notes

  • 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

Nutrition

Calories: 381kcal | Carbohydrates: 37g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Sodium: 29mg | Potassium: 608mg | Fiber: 7g | Sugar: 13g | Vitamin A: 8036IU | Vitamin C: 57mg | Calcium: 151mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Fall Quinoa Salad, How To Massage Kale, Quinoa Butternut Squash Salad, Quinoa Kale Salad
Course: Salad
Cuisine: American
Like this? Leave a comment below!
A big bowl of quinoa and kale salad with butternut squash, dried cranberries and pumpkin seeds. Dressing is a green goddess avocado dressing.

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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