Looking for something bright, bold, and totally delicious? This Kale Butternut Squash Salad with juicy blueberries, tangy goat cheese, and crunchy pecans is a total flavor bomb. It’s wholesome, colorful, and surprisingly easy to toss together—aka your new fall salad crush!
This salad isn't just pretty—it's a full-on flavor party. The sweetness of roasted butternut squash balances out kale’s naturally bitter edge, making every bite smooth and satisfying. Then comes the creamy, tangy goat cheese to tie it all together, while the burst of juicy blueberries keeps things bright and fresh.
Every ingredient has a role to play, and the result is a salad that’s complex, craveable, and totally restaurant-worthy—but way easier to whip up at home.
You’ll also love my Mediterranean Green Bean Salad, Low Carb Broccoli Salad, and Goat Cheese Apple Salad if you’re into fresh, hearty, feel-good greens.
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💖 Why This Recipe Works
- Sweet + Savory Balance: Butternut squash brings the cozy, blueberries bring the zing.
- Texture Goals: Creamy goat cheese, crisp kale, and crunchy pecans = next-level mouthfeel.
- Simple and Customizable: Roast, toss, drizzle—done. Add your faves or keep it classic.
⭐ Star Ingredients
- Kale – The powerhouse green that stays hearty even with dressing. Massage it for max tenderness!
- Butternut Squash – Roasted to caramelized perfection for a sweet, nutty base.
- Blueberries – Bursting with antioxidants and natural sweetness for a fruity contrast.
- Goat Cheese – Creamy, tangy, and totally irresistible against the roasted squash.
- Toasted Pecans – Add crunch and nuttiness that rounds out every bite.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Apple & Walnut Remix – Swap blueberries for apple slices and pecans for walnuts. Feta works great too!
- Acorn Squash Swap – Sub in roasted acorn squash for a seasonal switch-up.
- Add Quinoa & Avocado – For a protein boost and creamy finish, toss in some cooked quinoa and chopped avo.
- Cranberry Kick – Dried cranberries instead of blueberries give a tart and chewy vibe.
- Vegan Option – Skip the cheese or use a plant-based feta-style alternative.
Love this vibe? You might also enjoy my Beet Salad With Feta And Walnuts, Chinese Chicken Salad, or Mediterranean Farro Salad—they’re all perfect salad stars!
🔪 How To Make Kale Butternut Squash Salad
- Step 1: Cut the butternut squash into small squares and roast them until tender. This generally takes around 40 minutes in the oven.
- Step 2: In a bowl, mix together apple cider vinegar, maple syrup, Dijon mustard, thyme, minced garlic, salt, and pepper.
- Step 3: Thoroughly wash and chop the kale into bite-sized pieces. In a large bowl, add the chopped kale. Add the roasted squash while it’s still warm, along with toasted pecans, blueberries, and goat cheese crumbles.
- Step 4: Drizzle the dressing and a bit of olive oil over the salad, then toss to combine. Serve and enjoy your Kale Butternut Squash Salad!
💡Hint: Don’t skip massaging the kale—it’s a total game-changer for texture and taste!
👩🍳 Expert Tips
- Roast Smart: Cut the squash evenly and don’t overcrowd the pan—crispy edges = flavor magic.
- Prep Ahead: Roast squash and massage kale up to 2 days in advance. Assemble fresh!
- Dressing Bonus: Make a double batch of the dressing—it’s fab on other roasted veggie salads too.
💭 FAQ'S
Massage it with olive oil and a pinch of salt for 1–2 minutes until it softens. This helps mellow out that raw bite.
Peel and cube it, toss with oil and seasoning, and roast at high heat (425°F) until caramelized—usually 35–40 minutes.
Yes, you can roast the butternut squash and massage the kale ahead of time. Store them separately in airtight containers in the refrigerator. Assemble the salad just before serving to maintain freshness.
It’s delicious either way! Serve it warm right after tossing with freshly roasted squash for a cozy meal, or chill it and enjoy it cold as a refreshing lunch or make-ahead side. It’s super flexible depending on your mood (or the weather!).
Keep it in an airtight container in the fridge for up to 3 days. Add extra nuts or cheese before serving to refresh the texture.
💖 Serving Suggestions
Pair your blueberry kale salad with these sides:
- Creamy Bang Bang Salmon – A rich, buttery salmon fillet plays so well with the sweet-savory salad vibes.
- Thin Sliced Chicken Breast – Simple herby chicken adds protein and balance without overpowering the flavors.
- Air Fryer Stuffed Bell Peppers – Quinoa or lentil-filled peppers are hearty, colorful, and veggie-packed.
- Roasted Brussels Sprouts – Another fall fave that complements squash perfectly.
- Vegan Avocado Toast – Keep it chill with creamy avo on toast and this salad on the side.
🍽 More Super Simple Salads
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Kale Butternut Squash Salad
Ingredients
- 10 Cups Kale
- 1 Cup Butternut Squash
- 50 g Goat Cheese
- 12 Cup Blueberries
- ⅓ Cup Toasted Pecans
- 1 teaspoon Olive Oil
- 3 tablespoon Apple Cider Vinegar
- 1 ½ tablespoon Maple Syrup
- 1 tablespoon Dijon Mustard 1 tablespoon
- ½ teaspoon Dried Thyme
- 1 Clove Garlic
- ¼ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
Instructions
- Cut the butternut squash into small squares and roast them until tender. This generally takes around 40 minutes in the oven.
- In a bowl, mix together apple cider vinegar, maple syrup, Dijon mustard, thyme, minced garlic, salt, and pepper.
- Thoroughly wash and chop the kale into bite-sized pieces.
- In a large bowl, add the chopped kale. Add the roasted squash while it’s still warm, along with toasted pecans, blueberries, and goat cheese crumbles.
- Drizzle the dressing and a bit of olive oil over the salad, then toss to combine.
- Enjoy your Kale Butternut Squash Salad!
Just made this salad—it's like autumn and summer had a delicious baby! The roasted squash and juicy blueberries are a match made in salad heaven.