roasted butternut squash salad

This hearty and flavourful vegan kale butternut squash salad has plenty of cozy vibes from roasted squash and creamy white beans. The citrus vinaigrette is so simple to make and adds just a touch of sweetness to this wonderful winter salad.

It’s true that I don’t eat as many salads in the winter as I do in the summer…but I still love a salad, no matter the weather! I feel that the key to a truly satisfying winter salad is to add a few warm and cozy elements. Roasted winter squash and creamy white beans make this kale butternut squash salad the ultimate pick-me-up when you’re feeling the winter blahs.

This vegan kale salad is wonderful served alongside crispy baked tofu, veggie burgers or it will actually serve two quite nicely all on it’s own, with perhaps a slice of grilled sourdough toast, thanks to fibre- and protein-rich white beans.

Nutritional Value of Butternut Squash

Butternut squash is such a delicious, family friendly and nutrient-dense way to get more plants into your diet. Each cup of cubed squash has about 4 grams of filling fibre as well as prebiotic FODMAPs to help feed your gut microbiome for a healthier gut.

  • Butternut squash contains a hefty amount of anti-inflammatory vitamin A carotenoids (more than your daily requirement!) and vitamin C (about 30% of your daily needs) to help support the immune system and support collagen formation in the skin.
  • It is rich in energizing B vitamins such as folate, thiamine and niacin that support energy metabolism, cellular repair and nervous system health.
  • Butternut squash also contains surprising amounts of minerals, such as 90mg of calcium for strong bones, as well as 60mg of calming magnesium and plenty of heart-healthy potassium (615mg!)
roasted butternut squash salad ingredients

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How to Make Roasted Winter Squash

Roasting winter squash such as butternut, acorn or pumpkin is really simple and brings out the rich sweetness in these cooler weather veggies. All it takes is a few simple steps for delicious roasted winter squash.

  • Trim the ends, and peel hard skinned varieties such as butternut or pumpkin with a sharp peeler. You can peel, or leave on the thinner skins of acorn or delicate squash if you wish. They’re edible!
  • Cut into smaller 1/2 inch (1 cm) chunks for faster cooking.
  • For a basic recipe, toss squash chunks with just avocado oil, salt and pepper. You can also add any spices or sauces you wish as you bake: try a bit of maple syrup or cinnamon to enhance sweetness, cumin for an earthy flavour, or even a bit of fiery harissa!
  • Roast on a parchment lined baking sheet until fork-tender, about 20 minutes.

Even More Vegan Squash Recipes

roasted butternut squash salad

Vegan Butternut Squash Kale Salad

This hearty and flavourful kale butternut squash salad has plenty of cozy vibes from roasted squash and creamy white beans. The citrus vinaigrette is so simple to make and adds just a touch of sweetness to this wonderful winter salad.
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Kale Butternut Squash Salad

  • 1 pound butternut squash, peeled, cut into ½ inch (1 cm) cubes
  • 14 ounce can of white beans (cannelini, navy, butter), rinsed and drained
  • 1 tablespoon avocado oil
  • 1 teaspoon pure maple syrup
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • freshly cracked black pepper
  • 1 large bunch kale, destemmed and torn into bite-size pieces
  • ½ cup pitted Castelvetrano olives, halved
  • ¼ cup raw almonds, or sunflower seeds

Citrus Vinaigrette

  • 3 tablespoons orange juice
  • 2 tablespoons avocado or extra-virgin olive oil
  • 2 tablespoons minced shallot
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon pure maple syrup
  • ½ teaspoon salt
  • freshly cracked black pepper


  • Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment. Set aside.
  • In a medium bowl, toss squash with beans, oil, maple syrup, cumin, salt and pepper. Spread evenly on baking sheet and place in oven. Roast for 20 minutes until squash is soft and beans toasty and split. Let cool five minutes.
  • Meanwhile, toast almonds in a small dry skillet on medium heat for 3-4 minutes until fragrant. Let cool, then roughly chop.
  • Prepare the dressing: add orange juice, oil, shallot, vinegar, mustard, maple syrup, salt and pepper to a small mason jar. Seal with lid and shake vigourously.
  • In a large salad bowl, massage kale with half of dressing so the leaves soften and wilt. Then add roasted squash and beans, almonds, olives, a bit more dressing and toss to combine.


Salad will keep well in the fridge for up to three days in an airtight container.