Zesty Roasted Squash and Kale Salad with Creamy Peppercorn Dressing Recipe

Crisp autumn winds whisper promises of a hearty roasted squash and kale salad that blends rustic comfort with vibrant nutrition.

Seasonal produce dances together in this inventive dish, creating layers of rich, satisfying flavors.

Robust kale meets sweet roasted squash, promising a culinary adventure that nourishes both body and soul.

Peppercorn dressing adds a creamy, bold accent that elevates each forkful beyond ordinary salad expectations.

Mediterranean-inspired ingredients weave a story of freshness and warmth on your plate.

Colorful textures and bold seasonings promise a meal that feels like a celebration of seasonal bounty.

You’ll want to savor every delicious bite of this wholesome, soul-warming creation.

Why You’ll Crave Roasted Squash And Kale Salad

• Roast and Relax: This recipe transforms simple ingredients into a restaurant-worthy dish with minimal kitchen effort, making gourmet cooking accessible for home chefs.
• Nutrition Powerhouse: Packed with nutrient-dense kale, butternut squash, and protein-rich feta and pumpkin seeds, this salad delivers a balanced and wholesome meal in one bowl.
• Flavor Explosion: The creamy peppercorn dressing adds a zesty, tangy kick that elevates the sweet roasted squash and fresh kale, creating a complex and satisfying taste profile.
• Flexible Meal Solution: Perfect for lunch, dinner, or as a side dish that can be prepared ahead of time and easily adapted for vegetarian or gluten-free diets.

What Goes Into Roasted Squash And Kale Salad

• Butternut Squash: A sweet and nutty winter squash that becomes caramelized and tender when roasted.
• Kale: A nutrient-dense leafy green that provides a robust and earthy base for the salad.

• Greek Yogurt: Creates a creamy and tangy base for the peppercorn dressing.
• Feta Cheese: Adds a salty and creamy element to balance the roasted squash.

• Red Onions, Garlic: Provide sharp and pungent notes to enhance the overall flavor profile.
• Black Peppercorns, Black Pepper: Deliver a spicy and warming kick to the dressing and salad.
• Lemon Juice: Brightens the dressing and adds a fresh, acidic balance.

• Pumpkin Seeds: Offer a crunchy texture and nutty flavor to the salad.

• Olive Oil, Salt: Essential for roasting the squash and seasoning the entire dish.

Steps To Make Roasted Squash And Kale Salad Fast

Step 1: Fire Up The Oven

Crank the oven to a toasty 425°F and line a baking sheet with parchment paper for super easy cleanup.

Step 2: Prepare Butternut Squash

Grab your butternut squash and cube it into delightful bite-sized pieces. Drizzle with olive oil and season generously with salt and pepper, ensuring each chunk gets a delicious coating.

Step 3: Roast Squash To Perfection

Spread the squash cubes in a single layer on the baking sheet. Roast for 25-30 minutes until the edges turn golden brown and caramelized. The pieces should be tender when you poke them with a fork.

Step 4: Prep Kale

Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Massage the kale with a splash of olive oil to soften the leaves and reduce any bitter edge.

Step 5: Whip Up Creamy Peppercorn Dressing

• Greek yogurt
• Crushed black peppercorns
• Minced garlic
• Lemon juice
• Olive oil
• Salt
• Black pepper

Blend until smooth and well combined.

Step 6: Tame The Red Onions

Slice red onions super thin and give them a quick bath in cold water to mellow out their sharp bite.

Step 7: Assemble The Salad

• Roasted squash
• Prepared kale
• Drained red onions
• Crumbled feta
• Pumpkin seeds

Step 8: Dress And Toss

Drizzle the creamy peppercorn dressing over the salad. Gently toss everything to ensure each ingredient gets a perfect coating.

Step 9: Serve And Enjoy

Plate the salad immediately while it’s at room temperature. Feel free to sprinkle extra pumpkin seeds or crack some fresh pepper on top for an extra flavor punch.

Helpful Tips For Roasted Squash And Kale Salad

• Massage Kale Thoroughly: Work olive oil into kale leaves with your hands to break down tough fibers, reducing bitterness and creating a more tender texture.
• Roast Squash for Maximum Flavor: Spread butternut squash cubes in a single layer to ensure even caramelization and develop rich, sweet roasted notes.
• Mellow Onion's Sharp Bite: Soak sliced red onions in cold water for a few minutes to soften their intense flavor and make them more palatable in the salad.
• Customize Dressing Consistency: Adjust creamy peppercorn dressing thickness by adding more yogurt for a thicker sauce or a splash of water to thin it out.

New Ideas For Roasted Squash And Kale Salad

• Mediterranean Marvel: Replace feta with crumbled goat cheese, add kalamata olives, and sprinkle za'atar spice blend for an authentic Greek-inspired version.
• Protein Power Boost: Incorporate grilled chicken or roasted chickpeas to transform the salad into a hearty main course with extra protein and substance.
• Autumn Harvest Remix: Swap butternut squash with roasted sweet potatoes, add dried cranberries, and swap pumpkin seeds for toasted pecans to create a seasonal fall-themed salad.
• Spicy Southwest Spin: Include roasted poblano peppers, swap feta for queso fresco, incorporate cilantro, and add a dash of cumin to the dressing for a zesty southwestern flavor profile.

Great Pairings With Roasted Squash And Kale Salad

• Pair with Crisp White Wine: Sauvignon Blanc or Pinot Grigio complement the creamy peppercorn dressing and cut through the rich roasted squash, creating a refreshing balance.
• Serve with Rustic Sourdough Bread: Toasted, crusty sourdough provides a perfect textural contrast to the soft kale and squash, absorbing the delicious dressing and adding a satisfying crunch.
• Match with Herbal Sparkling Water: Lemon or cucumber-infused sparkling water enhances the salad's brightness, cleansing the palate between bites and echoing the dish's fresh ingredients.
• Add Roasted Almond Clusters: Homemade candied almonds sprinkled on top introduce an extra layer of nutty sweetness that harmonizes with the pumpkin seeds and complements the roasted squash.

Keep Roasted Squash And Kale Salad Fresh

• Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep dressing separate to prevent kale from becoming soggy.
• Store roasted squash, chopped kale, and dressing in individual sealed containers to maintain freshness and crisp texture.
• Preserve creamy peppercorn dressing in a sealed jar in the refrigerator for 3-4 days. Stir well before reusing and discard if separation occurs.
• Roasted squash can be frozen for up to 1 month in a freezer-safe container. Thaw in refrigerator overnight before using in salad or other recipes.

Roasted Squash And Kale Salad FAQs Made Easy

• Why massage kale before adding it to the salad?

Massaging breaks down tough kale fibers, making leaves softer, less bitter, and easier to chew by using olive oil to help tenderize the leaves.

• Can I use different types of squash for this recipe?

Yes, you can substitute butternut squash with acorn, delicata, or kabocha squash, which all roast well and provide similar sweet, caramelized flavors.

• How do I know when the squash is perfectly roasted?

The squash is ready when edges turn golden brown and caramelized, and pieces can be easily pierced with a fork, indicating tender and fully cooked texture.

Harvest Roasted Squash and Kale Salad with Creamy Peppercorn Dressing Recipe

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4.6 from 27 reviews

• Total Time: 40-45 minutes
• Yield: 4 1x

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Description

Roasted squash and kale salad with creamy peppercorn dressing brings autumn’s rich harvest to your plate with elegance. Crisp kale, caramelized squash, and zesty dressing create a harmonious blend that satisfies your seasonal cravings.

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Ingredients

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Main Ingredients:

• 2 cups butternut squash, cubed
• 3 cups kale, chopped
• 1/2 cup red onion, sliced

Protein and Nuts:

• 1/4 cup pumpkin seeds
• 1/3 cup feta cheese, crumbled

Dressing Ingredients:

• 1/2 cup greek yogurt
• 2 tbsp olive oil
• 1 tbsp black peppercorns, crushed
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. Toss butternut squash cubes with a drizzle of olive oil, ensuring each piece is evenly coated and seasoned with a pinch of salt and pepper.
3. Spread squash in a single layer on the prepared baking sheet, roasting for 25-30 minutes until edges are caramelized and pieces are tender when pierced with a fork.
4. While squash roasts, prepare kale by removing tough stems and chopping leaves into bite-sized pieces.
5. Massage kale with a small amount of olive oil to soften the leaves and reduce bitterness.
6. Create the creamy peppercorn dressing by whisking greek yogurt, crushed black peppercorns, minced garlic, lemon juice, olive oil, salt, and black pepper until smooth and well combined.
7. Slice red onions thinly and briefly soak in cold water to mellow their sharp flavor.
8. Once squash is roasted and slightly cooled, combine kale, roasted squash, drained red onions, crumbled feta, and pumpkin seeds in a large serving bowl.
9. Drizzle the creamy peppercorn dressing over the salad, gently tossing to ensure even coating and distribution of ingredients.
10. Serve immediately at room temperature, garnishing with additional pumpkin seeds or cracked pepper if desired.

Notes

• Soften kale by massaging with olive oil to reduce bitterness and create a more tender texture, making the leaves easier to chew and more palatable.
• Soak red onions in cold water for a few minutes to mellow their sharp, pungent flavor, resulting in a milder and more balanced taste in the salad.
• Customize the salad for different dietary needs by substituting feta with vegan cheese alternatives or omitting it entirely for a dairy-free version that still maintains rich flavors.
• Enhance meal prep efficiency by roasting extra squash and preparing dressing in advance, allowing for quick assembly of the salad throughout the week.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 220
• Sugar: 5 g
• Sodium: 300 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Protein: 7 g
• Cholesterol: 15 mg