If you’re hunting for a salad that’s vibrant, packed with flavor, and downright addictive, then you’ve landed in the right place. I absolutely love sharing this Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds, and Goat Cheese Recipe because it strikes that perfect note between hearty and fresh, sweet and tangy, crunchy and creamy. It’s one of those dishes that my family goes crazy for, especially when the weather gets cooler, but honestly, you’ll find yourself making it year-round once you get a taste.

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Why You’ll Love This Recipe

  • Balanced Flavors: Roasted butternut squash combined with tangy pomegranate and creamy goat cheese gives this salad a tasty complexity you won’t forget.
  • Nutrient-Packed: With kale, almonds, and fresh fruit, this salad is a powerhouse of vitamins, fiber, and healthy fats.
  • Simple to Make: Minimal prep and oven time mean you’re enjoying this beauty with little hassle.
  • Versatile and Crowd-Pleasing: Whether it’s a weeknight dinner or a holiday feast, this salad fits right in.
A black bowl filled with a colorful salad placed on a light gray cloth over a white marbled surface. The salad has three main layers: the base is dark green kale leaves, the middle layer has bright orange cubes of squash, and the top is sprinkled with white crumbled cheese, red pomegranate seeds, light brown almond slices, and green pumpkin seeds. A silver decorative spoon rests inside the bowl, with its handle extending outward. In the background, there is a small white bowl with red pomegranate seeds and a wooden bowl with various seeds and nuts. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

This salad is all about fresh and seasonal ingredients that play off each other beautifully. When you shop, look for firm butternut squash without soft spots, and fresh, dark green kale for the best flavor and texture.

  • Butternut Squash: Choose a small to medium-sized squash for sweeter, tender cubes.
  • Olive Oil: Use good-quality extra virgin olive oil for dressing and roasting.
  • Garlic: Fresh minced garlic adds a wonderful savory note to roasted squash.
  • Ground Turmeric: Adds a warm earthy flavor and a subtle golden color.
  • Salt: Enhances the natural sweetness of the squash and balances the salad.
  • Tuscan Kale: Also called Lacinato kale, its tender leaves soften nicely with massaging.
  • Pomegranate Seeds: Fresh or frozen, they add a pop of juicy sweetness and color.
  • Fresh Orange Juice: Brightens the salad and pairs well with the pomegranate’s tartness.
  • Apple Cider Vinegar: Adds a gentle tang that complements the sweetness.
  • Dijon Mustard: Helps emulsify the dressing and gives it a slight kick.
  • Honey: A touch of sweetness to balance acidity.
  • Toasted Sliced Almonds: Toast them just before use to keep them crunchy and fragrant.
  • Goat Cheese Crumbles: Creamy and tangy, they add richness to every bite.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible the Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds, and Goat Cheese Recipe is — feel free to switch things up depending on what you have on hand or your taste preferences.

  • Nut-Free: I’ve swapped toasted pumpkin seeds instead of almonds when I needed a nut-free option, and the crunch was just as satisfying.
  • Vegan: Replace goat cheese with a tangy vegan cheese or simply omit it—adding avocado slices keeps the creaminess intact.
  • Spice it Up: Try adding a pinch of cayenne or smoked paprika to the squash for a smoky kick my family enjoyed on chilly nights.
  • Seasonal Twists: In spring, I toss in some radishes or fresh peas for extra texture and brightness.

How to Make Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds, and Goat Cheese Recipe

Step 1: Roast the Butternut Squash to Perfect Tenderness

Preheat your oven to 350°F. Cube your butternut squash into about 1-inch pieces for even roasting. Toss them in a baking sheet with olive oil, minced garlic, turmeric, and salt. Be sure each cube is nicely coated to seal in flavor. Roast for 20 to 25 minutes, turning once or twice so they brown evenly—you want them fork-tender but not mushy. A golden hue and slight caramelization make all the difference here.

Step 2: Prepare and Massage the Kale

While the squash cooks, stem and finely chop your Tuscan kale. Toss it into a large bowl, then whisk together your dressing ingredients: olive oil, fresh orange juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour this over the kale and get ready to work your hands—gently massage the kale for at least 2 to 3 minutes until it softens and darkens. This is a game-changer that mellows kale’s natural bitterness and makes it so much more enjoyable.

Step 3: Assemble the Salad

Once your squash is beautifully roasted, let it cool just slightly before adding it to the kale. Toss in those bright pomegranate seeds, too, and combine everything gently. This mix of textures and flavors is what makes the Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds, and Goat Cheese Recipe so memorable.

Step 4: Finish with Toasted Almonds and Goat Cheese

Right before serving, sprinkle toasted almonds and creamy goat cheese crumbles on top. I always wait to add these to keep their textures fresh—almonds stay crisp, and goat cheese doesn’t melt away. If you’re serving a crowd, this step beautifully transforms the salad — you’ll want everyone to have a taste!

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Pro Tips for Making Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds, and Goat Cheese Recipe

  • Massaging Kale Matters: Don’t skip massaging the kale—it softens leaves and removes bitterness for a better salad texture.
  • Roast Evenly: Try to cut butternut squash cubes uniformly and don’t overcrowd the pan to get perfect roasting without steaming.
  • Add Toppings Last: Wait to add goats cheese and nuts until serving to keep textures perfect and flavors bright.
  • Dressing Balance: Adjust honey and vinegar quantities to your liking—sometimes I add extra orange juice for a fresh citrus punch.

How to Serve Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds, and Goat Cheese Recipe

The image shows a large black bowl filled with a colorful salad layered with dark green kale leaves as the base. On top, there are bright orange chunks of roasted squash scattered evenly. Red pomegranate seeds are sprinkled throughout, adding pops of deep red. Thin, light beige sliced almonds and green pumpkin seeds are spread over the salad, adding texture. Crumbled white cheese is scattered on top, providing contrast. Inside the bowl, a silver spoon with ornate designs rests among the ingredients. Next to the bowl, a small black bowl holds more pomegranate seeds. A jar of ground turmeric with a red lid sits on the left side on a white marbled surface covered partially by a light beige cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a sprinkle of extra pomegranate seeds or a few fresh herbs like chopped parsley or mint on top just before serving—it adds a fresh flair. Sometimes, a light drizzle of balsamic glaze can also elevate the flavors without overpowering the salad’s natural brightness.

Side Dishes

This salad pairs beautifully with grilled chicken or salmon, making for a complete meal. For meat-free options, I often serve it alongside warm quinoa or a crusty slice of sourdough bread to soak up those delicious dressing flavors.

Creative Ways to Present

I’ve found this salad makes an impressive centerpiece when served in a big wooden bowl for holiday dinners. For parties, try layering it in individual clear glass jars or cups—guests love the colorful layers of squash, kale, and pomegranate seeds peeking through.

Make Ahead and Storage

Storing Leftovers

After assembling, store leftovers in an airtight container in the fridge for up to 3 days. I find the salad actually tastes better the next day because the flavors meld, but keep the goat cheese and almonds separate to maintain their texture.

Freezing

I don’t recommend freezing this salad as the kale and fresh toppings don’t retain their texture well. Instead, roast extra butternut squash and freeze it separately to have on hand for quick salads or grain bowls later.

Reheating

If you want the warmth of the roasted squash, you can gently reheat just the squash portion in a skillet or microwave before mixing it with fresh kale and toppings. This keeps the salad vibrant and prevents the greens from wilting too much.

FAQs

  1. Can I use other types of kale for this salad?

    Absolutely! While Tuscan kale (aka Lacinato kale) is preferred because of its tender texture, you can use curly kale or even baby kale. Just be sure to massage it well to soften and reduce bitterness.

  2. Can I prepare this salad entirely ahead of time?

    You can roast the squash and prepare the dressing a day ahead, but I recommend massaging the kale and adding toppings right before serving to keep the best texture and flavor.

  3. What’s the best way to toast almonds?

    Toast sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Let them cool before adding to the salad to keep them crisp.

  4. Can I substitute goat cheese with feta?

    Yes, feta is a great alternative if you prefer a sharper, saltier cheese. It pairs well with the sweet squash and tart pomegranate as well.

Final Thoughts

This Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds, and Goat Cheese Recipe has become one of my go-to dishes for its beautiful balance of flavors and textures. I used to struggle finding a salad that felt hearty yet fresh, and this one totally hit the mark. Whether you’re cooking for family, friends, or just treating yourself, I know you’ll enjoy the burst of sweet, tangy, and savory notes. Give it a try – it’s a recipe that truly shines with every bite and makes you look forward to salad nights!

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Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds, and Goat Cheese Recipe

4.9 from 121 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A vibrant and healthy Butternut Squash and Kale Salad featuring roasted butternut squash, hearty kale, sweet pomegranate seeds, toasted almonds, and creamy goat cheese, all tossed in a tangy orange and apple cider vinegar dressing. Perfect for a nutritious lunch or festive holiday side dish.

Ingredients

For the Salad

  • 1 1/2 pound butternut squash, cubed (about 4 cups cubed)
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon McCormick Ground Turmeric
  • 1/4 teaspoon salt
  • 1 large bunch of Tuscan kale, stemmed and finely chopped (about 6 cups chopped kale)
  • 1/3 cup pomegranate seeds

For the Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon fresh orange juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • Freshly ground salt and pepper, to taste

For the Topping

  • 1/4 cup toasted sliced almonds (can also use a mix of pumpkin & almonds seeds)
  • 1/4 cup goat cheese crumbles

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 350°F. Place the cubed butternut squash on a baking sheet and drizzle with 1 teaspoon olive oil. Add minced garlic, ground turmeric, and salt. Toss everything together until the squash cubes are evenly coated with oil and spices. Spread the cubes out evenly on the pan and roast for 20-25 minutes until fork-tender.
  2. Prepare the Kale: While the squash roasts, stem and finely chop the Tuscan kale. Place the chopped kale in a large bowl ready for dressing.
  3. Make the Dressing: In a small bowl, whisk together 2 tablespoons olive oil, fresh orange juice, apple cider vinegar, Dijon mustard, and honey until smooth. Season with freshly ground salt and pepper to taste.
  4. Massage the Kale: Pour the dressing over the chopped kale. Using clean hands, gently massage the dressing into the kale for a few minutes. This process softens the kale and reduces its bitterness while infusing it with flavor.
  5. Combine Salad Ingredients: Once the butternut squash has roasted, add it to the massaged kale along with the pomegranate seeds. Toss gently to combine all ingredients evenly.
  6. Serve and Garnish: Divide the salad into 4 individual bowls or serve in one large bowl for sharing. Just before serving, sprinkle the toasted almonds and goat cheese crumbles on top to maintain their texture and flavor. Enjoy immediately.

Notes

  • This salad is a healthy and flavorful option incorporating seasonal produce and festive colors, ideal for holiday meals or everyday nutrition.
  • Do not add the goat cheese or almonds until right before serving to keep them fresh and crunchy.
  • You can substitute the goat cheese with a vegan cheese alternative to make the salad dairy-free.
  • Use fresh pomegranate seeds for the best flavor and crunch.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280 kcal
  • Sugar: 10.3 g
  • Sodium: 250 mg
  • Fat: 14.2 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 11.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 35.8 g
  • Fiber: 8.8 g
  • Protein: 8.6 g
  • Cholesterol: 8 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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