Zesty Roasted Squash And Kale Salad with Creamy Peppercorn Dressing Recipe

A vibrant roasted squash and kale salad dances with unexpected flavors that will surprise you.

Crisp autumn vegetables mingle beautifully on the plate, creating a stunning seasonal composition.

Nutty kale leaves cradle golden-edged squash pieces in a delightful embrace.

Peppercorn dressing adds a creamy, bold accent that brings each ingredient to life.

Warm roasted cubes provide substantial texture against the delicate greens.

Layers of complexity emerge with every carefully constructed bite.

This recipe promises a nourishing meal that feels both comforting and elegant.

Dive into a culinary adventure that celebrates fresh, wholesome ingredients.

Why Roasted Squash And Kale Salad Is A Must-Try

• Boost Nutrition: Packed with vitamin-rich butternut squash and nutrient-dense kale, this salad delivers a powerful health punch without sacrificing flavor.
• Master Roasting Technique: Learn the art of perfectly caramelizing vegetables by spreading them in a single layer and stirring midway, creating golden, crispy edges that elevate the entire dish.
• Dress to Impress: Create a restaurant-worthy creamy peppercorn dressing that transforms simple roasted vegetables into a gourmet experience, blending tangy and peppery notes with creamy yogurt and mayo.
• Texture Symphony: Combine crispy roasted kale, tender squash cubes, crunchy pumpkin seeds, and soft goat cheese for a multi-textural salad that keeps every bite interesting and satisfying.

What You’ll Need For Roasted Squash And Kale Salad

• Butternut Squash: A sweet and hearty winter squash that becomes caramelized and tender when roasted.
• Kale: A nutrient-dense leafy green that develops a crispy texture when roasted.

• Greek Yogurt, Mayonnaise: Create a creamy and tangy base for the dressing.
• Dijon Mustard: Adds a sharp and zesty flavor to the dressing.
• Green Peppercorns: Provide a mild, fresh pepper flavor with less heat than black peppercorns.
• Garlic: Introduces a pungent and aromatic element to the dressing.
• Lemon Juice: Brings brightness and acidity to balance the creamy dressing.
• Salt, Black Pepper: Enhance and balance the overall flavor profile.

• Pumpkin Seeds, Dried Cranberries, Goat Cheese: Add crunch, sweetness, and a creamy tangy element to complete the salad.

How To Make Roasted Squash And Kale Salad Easily

Step 1: Warm Up The Oven

Crank the oven to a toasty 425°F and grab a baking sheet. Line it with parchment paper for easy cleanup.

Step 2: Prepare Butternut Squash

Peel and chop the butternut squash into neat cubes, making sure they’re all about the same size for perfect roasting.

Step 3: Ready The Kale

Rinse the kale and pat it dry. Strip away the tough stems and tear the leaves into bite-sized pieces.

Step 4: Season And Spread Squash

• Olive oil
• Salt
• Black pepper

Spread them out in a single layer on the prepared baking sheet.

Step 5: Roast The Squash

Pop the baking sheet in the oven and roast for 25-30 minutes. Give the squash a stir halfway through. Look for golden, caramelized edges.

Step 6: Crisp The Kale

During the last 10 minutes of roasting, add kale leaves to the baking sheet. They’ll get delightfully crispy.

Step 7: Whip Up The Dressing

• Greek yogurt
• Mayonnaise
• Dijon mustard
• Crushed green peppercorns
• Minced garlic
• Lemon juice
• Salt
• Black pepper

Step 8: Blend The Dressing

Whisk everything together until smooth. Taste and adjust seasonings as you like.

Step 9: Cool Down Vegetables

Take the roasted vegetables out and let them rest for 5-7 minutes.

Step 10: Assemble The Salad

Spread the roasted squash and crispy kale on a serving platter.

Step 11: Add Toppings

• Pumpkin seeds
• Dried cranberries
• Crumbled goat cheese

Step 12: Dress It Up

Drizzle the creamy peppercorn dressing all over the salad.

Step 13: Serve And Enjoy

Dive right in while the vegetables are still warm and the kale is crisp!

Tips To Nail Roasted Squash And Kale Salad

• Prep Like a Pro: Cut squash into uniform 1-inch cubes to ensure even, golden caramelization during roasting.
• Kale Crisp Secret: Add kale leaves during the last 10 minutes of roasting to create delightful, crunchy texture without burning.
• Dressing Balance Trick: Whisk dressing ingredients thoroughly and taste-test, adjusting seasonings for perfect tangy-creamy flavor.
• Maximize Flavor Potential: Let roasted vegetables cool briefly before assembling to prevent wilting and maintain crisp textures.
• Serving Suggestion: Sprinkle toppings like pumpkin seeds and dried cranberries just before serving to preserve their crunch and vibrant colors.

Fun Takes On Roasted Squash And Kale Salad

• Autumn Harvest Bowl: Replace butternut squash with roasted sweet potatoes and add quinoa for a hearty grain base, topped with toasted pecans and maple-glazed bacon bits.
• Mediterranean Remix: Swap kale for arugula, use roasted acorn squash, add kalamata olives, feta cheese, and replace peppercorn dressing with a za'atar-spiced yogurt sauce.
• Protein Power Plate: Incorporate grilled chicken or seared salmon alongside roasted squash, use baby spinach instead of kale, and add roasted almonds for extra crunch.
• Vegan Wellness Version: Use cashew cream instead of yogurt dressing, sprinkle nutritional yeast, add roasted chickpeas for protein, and include fresh pomegranate seeds for bright flavor.

What Tastes Great With Roasted Squash And Kale Salad

• Pair with Crisp White Wine: Sauvignon Blanc or Pinot Grigio perfectly complement the creamy peppercorn dressing and cut through the richness of roasted squash.
• Enhance with Nutty Bread: Serve alongside toasted sourdough or walnut bread to add a crunchy texture that echoes the pumpkin seeds and provides a delightful contrast to the salad's softness.
• Match with Light Protein: Grilled chicken breast or seared salmon make excellent protein additions, balancing the salad's earthy flavors and creating a more substantial meal.
• Complement with Herbal Tea: Chamomile or mint tea can cleanse the palate after the creamy dressing and provide a refreshing finish to the dining experience.

How To Store Roasted Squash And Kale Salad Smartly

• Store leftover roasted squash and kale salad in an airtight container in the refrigerator for up to 2-3 days. Keep dressing separate to prevent soggy vegetables.
• Maintain crisp textures by storing roasted squash, kale, and dressing in individual sealed containers. This prevents moisture buildup and preserves the salad's quality.
• Freeze roasted squash cubes for up to 3 months in a freezer-safe bag. Avoid freezing dressed salad or kale, as they will lose texture and become mushy.
• Gently warm refrigerated roasted squash in a 350°F oven for 5-7 minutes to restore crispness.

Common Questions On Roasted Squash And Kale Salad

• Why use green peppercorns in the dressing?

Green peppercorns offer a milder, fresher flavor compared to black peppercorns, adding a subtle, bright pepper taste that complements the creamy yogurt base without overwhelming the other ingredients.

• Can I roast squash and kale ahead of time?

Yes, you can roast squash and kale up to 2 days in advance. Store them separately in airtight containers in the refrigerator and gently reheat before assembling the salad to maintain their crisp texture.

• Is this recipe vegetarian-friendly?

The recipe is vegetarian as it contains no meat. However, to make it fully vegetarian, replace mayonnaise with a plant-based alternative if it contains eggs.

Toasted Squash And Kale Salad with Creamy Peppercorn Dressing Recipe

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4.8 from 39 reviews

• Total Time: 50-55 minutes
• Yield: 4 1x

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Description

Roasted squash and kale salad brings Mediterranean warmth to your plate with crisp kale and caramelized squash. Creamy peppercorn dressing elevates this wholesome dish, inviting you to savor each refreshing, hearty bite.

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Ingredients

Scale 1x2x3x

Roasted Vegetables:

• 2 lb butternut squash
• 1 large bunch kale
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

Salad Extras:

• 0.5 cup pumpkin seeds
• 0.25 cup dried cranberries
• 0.25 cup goat cheese, crumbled

Creamy Peppercorn Dressing:

• 0.5 cup greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp dijon mustard
• 2 tsp green peppercorns
• 1 clove garlic
• 2 tbsp lemon juice
• 0.25 tsp salt
• 0.125 tsp black pepper

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Instructions

1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. Peel and cube the butternut squash into uniform 1-inch pieces, ensuring even roasting.
3. Wash and thoroughly dry the kale, then remove tough stems and tear leaves into bite-sized pieces.
4. Toss squash cubes with olive oil, salt, and black pepper, spreading them in a single layer on the prepared baking sheet.
5. Roast the squash for 25-30 minutes, stirring halfway through, until edges are golden and caramelized.
6. During the last 10 minutes of roasting, add kale leaves to the baking sheet, allowing them to crisp slightly.
7. While vegetables roast, prepare the creamy peppercorn dressing by combining greek yogurt, mayonnaise, dijon mustard, crushed green peppercorns, minced garlic, lemon juice, salt, and black pepper in a small bowl.
8. Whisk dressing ingredients until smooth and well-incorporated, adjusting seasoning to taste.
9. Remove roasted vegetables from the oven and let cool for 5-7 minutes.
10. Assemble the salad by arranging roasted squash and crispy kale on a serving platter.
11. Sprinkle pumpkin seeds, dried cranberries, and crumbled goat cheese over the vegetables.
12. Drizzle the creamy peppercorn dressing generously just before serving.
13. Serve immediately to enjoy the warm roasted vegetables and crisp salad textures.

Notes

• Customize squash roasting by experimenting with alternative winter vegetables like sweet potatoes or delicata squash for variety.
• Modify the dressing for dietary needs by using dairy-free yogurt alternatives or vegan mayonnaise to create a plant-based version.
• Enhance kale’s texture by massaging leaves with a bit of olive oil before roasting to reduce bitterness and improve crispiness.
• Create make-ahead options by preparing roasted vegetables and dressing separately, storing them in the refrigerator, and assembling just before serving to maintain optimal crunch and flavor.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 366
• Sugar: 9 g
• Sodium: 352 mg
• Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 6 g
• Protein: 10 g
• Cholesterol: 15 mg