Cinnamon-Roasted Butternut Squash and Kale Salad Recipe

Fresh, sweet and the perfect amount of crunch! This salad is full of cozy fall flavors and is the perfect side dish for any meal or family gathering!

If you enjoy hearty, seasonal salads, this cinnamon roasted butternut squash and kale salad will quickly become a favorite. It combines tender roasted squash, crisp apples, jewel-like pomegranate arils, creamy goat cheese and crunchy toasted pecans, all dressed in a simple maple apple cider vinaigrette. The flavors are warm and autumnal, the textures balanced, and it doubles easily as a main or side for holiday meals and weeknight dinners alike.

Ingredients & Substitutions

This salad highlights classic fall ingredients and is easy to adapt. Below are the core components and simple swaps you can make without losing the spirit of the dish.

• Cinnamon roasted butternut squash: Roasting with a touch of cinnamon brings warmth and depth. It also makes the salad more substantial.
• Kale: A sturdy base that holds up to the dressing and toppings. Substitute mixed greens if you prefer a milder texture.
• Honeycrisp apples: Sweet and crisp—perfect against the roasted squash. Any sweet, firm apple will work.
• Pomegranate arils: Bright, juicy bursts of sweetness and color.
• Goat cheese: Adds creamy tang. Feta can be used for a slightly saltier note.
• Toasted pecans: Provide crunch and a nutty richness—toast them for best flavor.
• Maple apple cider dressing: A simple, three-ingredient vinaigrette that ties everything together.

How to make cinnamon roasted butternut squash

Cinnamon-roasted butternut squash is simple to prepare and can be made ahead. Tossed into the salad, it brings a warm, slightly sweet element that complements the crisp fruit and tangy cheese.

• 3 cups butternut squash, cut into 1/2 inch cubes
• ¼–½ tsp cinnamon
• Salt, to taste
• Avocado oil spray (or drizzle with avocado or olive oil)

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Place squash in a bowl, coat lightly with oil, then season with cinnamon and salt.
3. Spread in a single layer on the baking sheet and roast 30–35 minutes, until tender and easily pierced with a knife.
4. Let the squash cool before adding to the salad. If making ahead, refrigerate until ready to use.

How to massage kale

Massaging kale softens the leaves, reduces bitterness and improves flavor absorption. It’s a quick step that makes the salad much more enjoyable.

1. Remove the stems and chop the leaves into bite-sized pieces.
2. Drizzle about 1 tablespoon of the dressing over the kale (or use 1 tablespoon olive oil).
3. Rub the leaves together with your hands for about 5 minutes, until they soften and become a brighter green. The volume will shrink as the leaves relax.
4. Store the massaged kale in the refrigerator if you’re assembling the salad later.

How to toast pecans

Toasting pecans intensifies their flavor and adds crispness—an easy step that elevates the salad.

• Spread 1 cup pecans in a single layer on a parchment-lined baking sheet. Toast at 375°F for 6–7 minutes, until they begin to turn golden and fragrant. Watch closely to avoid burning.

Toasting works the same for other nuts such as walnuts or almonds.

This salad is versatile, easy to scale, and ideal for holiday spreads or weekday meals. Enjoy the balance of roasted warmth, crisp fruit, creamy cheese, and crunchy nuts—it’s a true celebration of fall produce.

More recipes like this:

• Apple Bacon & Cranberry Kale Salad with Sweet Maple Vinaigrette
• Grape & Feta Kale Salad
• Pear & Gorgonzola Salad with Candied Walnuts
• Strawberry Kale Salad with Lemon Poppy Seed Dressing

Made one of my recipes? Make sure to tag my social media @kalefornia_kravings — I love seeing what you create!

Cinnamon Roasted Butternut Squash & Kale Salad

Cinnamon roasted butternut squash is tossed in a sweet apple cider dressing with tender kale, crisp apples, pomegranate seeds and creamy goat cheese and topped with toasted pecans! It’s the perfect side dish for fall!

Prep Time
10 mins

Cook Time
35 mins

Total Time
45 mins

Course: Salad, Side Dish

Cuisine: American, Easy, Gluten free, Holiday

Keyword: apples, butternut squash, cinnamon, easy, gluten free, goat cheese, kale, pomegranates, roasted, salad

Servings: 4 servings

Author: Caitlin

Ingredients

For the salad:

• 3 cups butternut squash, cut into 1/2 inch cubes
• ¼–½ tsp cinnamon
• Salt, to taste
• 1 bunch kale, leaves removed from the stems and chopped
• 1 honeycrisp apple, chopped
• ½ cup pomegranate arils
• 1 8oz. package plain goat cheese, crumbled
• ¾ cup toasted pecans

For the dressing:

• 2 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• 2 Tbsp pure maple syrup

Instructions

To make the dressing:

• Whisk the olive oil, apple cider vinegar and maple syrup together in a bowl and set aside.

To make the cinnamon roasted butternut squash:

• Preheat oven to 400°F and line a baking sheet with parchment.
• Toss squash cubes with a light coating of oil, cinnamon and salt. Spread in a single layer and roast 30–35 minutes until tender. Cool completely before adding to the salad.

To make the salad:

• Place the chopped kale in a large bowl and add 1 tablespoon of the dressing. Massage with your hands for about 5 minutes until the leaves soften and brighten. Add a little more oil if needed.
• Add the cooled roasted squash, chopped apple, pomegranate arils and crumbled goat cheese. Toss with the remaining dressing and top with toasted pecans just before serving.

Notes

To toast the pecans:

• Spread 1 cup pecans in a single layer on a parchment-lined baking sheet. Toast at 375°F for 6–7 minutes until golden and fragrant, watching closely so they don’t burn.