This is my kind of salad: scrumptiously satisfying with sweet, caramelized butternut squash, salty shaved parmesan, juicy pomegranate arils that add a refreshing pop, crunchy pistachios, and a bright Maple-Citrus Dijon dressing that ties everything together. It’s hearty enough to feel like a real meal, yet fresh and vibrant with every bite—exactly the kind of salad that wins over even the salad skeptics!

Featured Review

Absolutely loved this recipe! Definitely must try.

Lucia
(4.75 stars) 4 ratings
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Over the years, I’ve learned that the best salads aren’t about piling on extras—they’re about that magical balance. This one hits that sweet spot, with just enough contrast and brightness to keep every bite interesting.

I usually reach for apple cider vinegar in the dressing (it plays so nicely with the squash), but you can absolutely swap in champagne vinegar or white wine vinegar for a slightly different—and equally delish—vibe. That little tweak lets you fine-tune the brightness, depending on what you have on hand or the mood you’re in.

Prep the components:

A hand uses a whisk to mix olive oil, mustard, and spices in a glass bowl on a wooden board. Nearby are bowls of salt, pepper, and fresh kale leaves.

Build your platter:

And here’s my favorite kale trick

Instead of massaging every leaf to soften it up (such a pain!), let the dressing do the work. Toss the kale with a little of the vinaigrette and let it hang out for at least 15 minutes (or even a few hours). It softens beautifully while you roast the squash and prep your add-ins… it’s an easy, hands-off technique, and it tastes amazing.

To transform this salad into a heartier and protein-filled meal, simply add chickpeas, edamame, or a can of white or black beans. You can also top it with grilled or roast chicken, salmon, or my Crispy Baked Garlic & Ginger Tofu.

A white plate with kale salad topped with roasted squash, pomegranate seeds, pistachios, and cheese shavings, surrounded by bowls of pomegranate and pistachios on a gray surface. A fork rests beside the plate.

Why this salad wins hearts (and repeat requests)

  • Sweet-savory scrumptiousness: Roasting the squash brings out its natural sweet notes, which play beautifully with tangy citrus, Dijon, and a drizzle of maple.
  • Kale made easy: A short marinade in dressing softens the leaves into tender perfection—no hand workout required. You’re welcome! 🙂
  • Texture heaven: Crunchy pistachios, juicy pomegranate arils, and creamy shaved parm create contrast in every forkful.
  • Built-in flexibility: Swap the pomegranate seeds for chopped apple or dried cranberries, change the nuts, play with cheeses, or keep it dairy-free. You’re the boss of your bowl!
A hand pours salad dressing from a jar onto a plate of kale salad with roasted butternut squash, pomegranate seeds, shaved cheese, and nuts. Other salad plates are blurred in the background.
A fresh salad with kale, roasted butternut squash, pomegranate seeds, pistachios, and shaved cheese is served on a white plate with a fork. Small bowls of extra toppings are in the background.

If you’ve cooked with me for a while, then you know I have a soft spot for salads that truly deliver. This one proudly joins the ranks of other favorites like my Mediterranean White Bean Salad and Quinoa Salad, Quinoa Salad with Parm & Pistachios, and Superfood Salad.

Love a yummy bowl of soup with your salad? Enjoy it with my Creamy Butternut Squash Soup or Longevity Soup!

(4.75 stars) 4 ratings

Roasted Butternut Squash & Kale Salad with Maple-Citrus Dijon Vinaigrette

Over the years, I’ve learned that the best salads aren’t about piling on extras—they’re about balance… This one hits that sweet spot!
Yield: 4 servings (approx. 14 cups)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
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Ingredients
 

Roasted Butternut Squash

  • 4 heaping cups butternut squash, cut into 1-inch cubes
  • Olive oil spray, or 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • Optional: ½ teaspoon smoked paprika or cinnamon, for a little extra flavorSalad
  • 12 cups torn kale leaves, thick stems removed
  • ¼ to ½ cup pistachios, toasted if you’d like
  • ½ cup pomegranate arils, or dried cranberries/cherries or chopped apple/pear
  • ¼ to ½ cup shaved parmesan
  • Optional extras: crumbled feta, swap for parm or do a mix!, 1 cup canned chickpeas, rinsed and drained

Maple-Citrus Dijon Vinaigrette (makes about ¾ cup)

  • ¼ cup extra-virgin olive oil
  • ¼ cup orange or grapefruit juice
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon kosher salt
  • Pinch of ground black pepper, more to taste
  • Optional: 1 small garlic clove, minced (or ¼ teaspoon garlic powder)

Instructions
 

  • Make the dressing. In a bowl or jar, whisk together the olive oil, orange/grapefruit juice, maple syrup, vinegar, Dijon, salt, pepper (and optional garlic) until the dressing looks creamy and blended. If it separates, just whisk again (or shake in a jar) right before using.
  • Soften the kale—no massaging needed. Add chopped kale to a large bowl. Drizzle about ¼ cup of the dressing over the kale and toss until evenly coated. Let sit for at least 15 minutes (or up to a few hours in the fridge) while you prep everything else.
  • Roast the squash. Preheat oven to 425°F. Mist a baking sheet with nonstick oil spray, and add the butternut squash in a single layer. Liberally mist the tops with more oil spray and sprinkle the salt, pepper, and optional smoked paprika or cinnamon over the tops. Roast for about 25 minutes, until fork-tender.
  • Assemble. To the softened kale, add the warm roasted squash, pistachios, pomegranate arils (or other fruit choice), and shaved parmesan. Drizzle on more dressing as needed—or serve extra dressing on the side so everyone can add their own.

Notes

• Trick for softening the kale leaves: Letting your kale sit in a little dressing before building your salad softens it beautifully (without any hands-on massaging. Let it sit for 15 minutes, but up to 3 hours works too!
• Storage: Salad keeps up to 3 days in the fridge. For best results, store extra dressing separately.
• Vinegar swap: Apple cider vinegar is my go-to here, but champagne vinegar or white wine vinegar work beautifully too—they’ll give the dressing a slightly lighter finish.
• To make this a heartier, protein-filled meal: Add chickpeas, edamame, or beans (white or black). And you can also top with grilled chicken, salmon, or tofu. Try my Crispy Baked Garlic & Ginger Tofu!
• Gluten-free: This recipe is naturally gluten-free.
• Vegan: Skip cheese or use dairy-free parm/feta; the dressing is already vegan when you use maple syrup.
• Nutrition: If enjoying additional dressing, add 50 calories per extra tablespoon.
Author: Joy Bauer, MS, RDN, CDN
Course: Salad

Nutrition Information per serving

Serving Size: 3.5 cupsCalories: 220Carbohydrates: 28gProtein: 7gTotal Fat: 11g— Unsaturated Fat: 8.5g— Saturated Fat: 2.5gCholesterol: 5mgSodium: 200mgFiber: 7gTotal Sugar: 9g— Natural Sugar: 7g— Added Sugar: 2g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!