Name: Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Cook time: 50 minutes
Total time: 1 hour
Yield: 8–10 servings
Ingredients: 1 large butternut squash (about 3 lb.), peeled, cut into ¾" cubes; 4 tsp. plus ½ cup extra-virgin olive oil, divided; 1¾ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more; ¼ tsp. freshly ground black pepper, plus more; 1 head of garlic; ½ cup raw shelled pumpkin seeds (pepitas); ¼ cup fresh lemon juice; 2 Tbsp. Dijon mustard; 1 Tbsp. finely chopped shallot; 2 tsp. pure maple syrup; 1½ lb. Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced; 1 cup finely grated Parmesan (about 1½ oz.); 1 cup pomegranate seeds (from 1 large pomegranate)

Kale Salad with Roasted Butternut Squash Pomegranate and Pumpkin Seeds

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

This kale salad with roasted butternut squash has all the fall flavors you could possibly dream of. Sweet caramelized cubes of butternut squash, crunchy toasted pumpkin seeds, juicy pomegranate arils, and a silky garlic dressing. It’s simple enough for a Thanksgiving side dish, yet hearty and fresh enough for weekday lunches.

Tips and FAQs for a better butternut-kale salad

What kind of kale should I use? Stick with Tuscan (lacinato) kale. Skip the curly kind. Remove tough stems, slice the leaves thinly, and massage them with the dressing to soften their texture and deepen the flavor.
What makes the roasted garlic vinaigrette special? An entire head of slow-roasted garlic adds earthy, sweet depth to the dressing—perfect for kale, arugula, or any hearty green. Make extra; it keeps in the fridge for at least 3 days.
Can I make ingredient swaps? Definitely. This recipe is endlessly adaptable. Replace the pomegranate seeds with dried cranberries, golden raisins, or a chopped pear. Swap in toasted pecans or pistachios for the pepitas. Trade Parmesan for crumbled feta or goat cheese. Want more protein? Add crispy chickpeas or a shredded rotisserie chicken.
Can I prep it ahead?
Yes. Roast the squash and garlic a day in advance, and prep the kale ahead of time. Toss the salad up to 30 minutes before serving for best texture.

Recipe information

Total Time
1 hour
Yield
8–10 servings

Ingredients

1 large butternut squash (about 3 lb.), peeled, cut into ¾" cubes

4 tsp. plus ½ cup extra-virgin olive oil, divided

1¾ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more

¼ tsp. freshly ground black pepper, plus more

1 head of garlic

½ cup raw shelled pumpkin seeds (pepitas)

¼ cup fresh lemon juice

2 Tbsp. Dijon mustard

1 Tbsp. finely chopped shallot

2 tsp. pure maple syrup

1½ lb. Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced

1 cup finely grated Parmesan (about 1½ oz.)

1 cup pomegranate seeds (from 1 large pomegranate)

Preparation

Step 1
Preheat oven to 425°. Toss together 1 large butternut squash (about 3 lb.), peeled, cut into ¾" cubes, 2 tsp. extra-virgin olive oil, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper on a rimmed baking sheet. Place 1 head of garlic on a sheet of foil, drizzle with 1 tsp. extra-virgin olive oil, wrap securely, and place on baking sheet with squash. Roast, stirring squash occasionally after 15 minutes, until squash is golden and tender and garlic is tender, 35–40 minutes. Set aside to cool.
Step 2
Meanwhile, heat 1 tsp. extra-virgin olive oil in a small skillet over medium-high. Add ½ cup raw shelled pumpkin seeds (pepitas) and cook, stirring occasionally, until about half are golden brown, 2–3 minutes. Transfer to a paper-towel-lined plate and season with ¼ tsp. Diamond Crystal or Morton kosher salt. Set aside.
Step 3
Cut off top of head of garlic and squeeze garlic cloves into a medium bowl. Whisk in ¼ cup fresh lemon juice, 2 Tbsp. Dijon mustard, 1 Tbsp. finely chopped shallot, 2 tsp. pure maple syrup, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and a pinch of freshly ground pepper, then whisk in remaining ½ cup extra-virgin olive oil in a slow, steady stream.
Step 4
Combine 1½ lb. Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced, in a large bowl with about three quarters of the dressing, using your hands to massage dressing into kale leaves. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
Step 5
Add reserved roasted squash, 1 cup finely grated Parmesan (about 1½ oz.), and 1 cup pomegranate seeds (from 1 large pomegranate) to bowl and toss together to combine; season with salt and pepper to taste. Transfer to a serving bowl and sprinkle with reserved pumpkin seeds.
Do Ahead: Dressing can be prepared 3 days ahead; cover and chill. Squash and garlic can be roasted and kale can be sliced 1 day ahead; place separately in airtight containers and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
Editor’s note: This recipe was first printed online in October 2015 as “Kale Salad With Butternut Squash, Pomegranate, and Pumpkin Seeds.” It has been updated for style. Head this way for more of our favorite salad recipes for Thanksgiving →