This healthy kale, butternut squash & quinoa salad recipe with a simple vinaigrette, is a healthy, wholesome winter salad. Using just 11 ingredients and only minutes of ‘hands-on’ prep time, this vegan quinoa salad is perfect as a healthy meal-prep lunch. Plus, the recipe is gluten-free, dairy-free, and vegan.
When it comes to salads, I’m all for experimenting with new and interesting combinations so that I never get bored. This kale butternut squash salad is no different. For those days when I want something healthy but also wholesome, this combination of roasted butternut squash, kale, and quinoa is hearty and packed with flavor.
When it comes to Winter and Fall style salads, I love to use ingredients like pumpkin, butternut squash, and other squashes. The sweet and savory flavor and comforting carbs are something I love – especially when paired with a sharp vinaigrette and other fresh, raw veggies. The cooked quinoa helps to add flavor, texture, and protein to this vegan recipe too.
As usual, this is a great option for meal-prep too and can be made up to five days in advance for a quick grab-n-go option on busy days. And, the recipe is also super customizable – as you’re able to omit, swap, or introduce ingredients to it easily. That way, this salad can appeal to everyone’s taste and dietary needs.
If you’re looking for more healthy meal-prep salad options too, then check out the ‘related recipes’ section at the bottom of the post.
The ingredients
For the salad:
- Cooked quinoa (see below for detailed)
- Kale
- Bell pepper – orange or red
- Cherry tomatoes – or another small tomato, like mini plum tomatoes
- Purple radish – or your favorite radish
- Roasted Butternut squash – You could also use pumpkin or sweet potato instead
For the salad dressing:
- Olive oil
- Lemon juice – Use fresh for best results.
- Garlic – You can use raw garlic or roasted garlic (wrap in tin foil and place in the oven with the butternut squash)
Check the ingredient variation section below for dressing alternatives.
For the quinoa:
- Quinoa – feel free to use any variety of quinoa – white, tri-color, etc.
- Homemade vegetable stock
- Coconut oil
Ingredient Variations & Additions
There are tons of ways to customize this salad to your tastes. As well as the notes mentioned in the section above, here are some options for additional ingredients you could add to this butternut squash salad.
A Sweet Element: You can mix sweet and savory by adding ingredients such as dried cranberries or cherries. You could also use pomegranate seeds or even blueberries.
A Crunchy Element: There are various ways that you can add crunch to this salad. Lightly Spiced Easy Crispy Chickpeas are one option. You could also use toasted Homemade Pita Bread. Alternatively, nuts and seeds would work – like pepitas, almonds, cashews, etc.
A Cheesy Element: If you want to keep this recipe vegan, then you can use vegan cheese options; if not, then use dairy. Multiple kinds of cheese will work- like this Simple Herby Vegan Feta Cheese, parmesan (or a vegan parmesan with nutritional yeast), Goat Cheese, gorgonzola, or even blue cheese.
Extra Veggies: You could add extra roasted veggies like broccoli, onion, brussel sprouts, etc. Just pop them in the oven at the same time as the butternut squash. You could also use shaved raw Brussels sprout or avocado (dipped in lemon to stop it browning)
The Dressing: For this salad, I kept things SUPER simple. If you want a salad dressing with added flavor, then you may like to use a dijon mustard dressing (use this New Potato Salad dressing with a little mustard and garlic). Alternatively, a simple tahini dressing by mixing homemade tahini into the vinaigrette would work.
The Step By Step Instructions
When making ahead, I always prepare this butternut squash salad in a large jar (750ml). However, you can also prepare it into any container/bowl that you’d prefer.
Step 1. Prepare the Butternut Squash
Preheat the oven to 400ºF/ 200ºC, then slice and peel the butternut squash. It’s best to use a sharp knife to do this – I like to cut it in half lengthways first and then slice it. You could also cube the squash if preferred.
Place on a parchment paper-lined tray and brush with a little olive oil and season with salt and pepper.
Roast the squash for 25-40 minutes, turning over once halfway through, until slightly caramelized and crisp on the outside, and tender in the middle. Depending on how thick you’ve sliced the pieces, the baking time will vary. I recommend you check after 25-30 minutes and then continue to bake as needed.
Step 2. Prepare the Quinoa
After placing the squash in the oven, you can start preparing the quinoa. Rinse the quinoa in a fine-mesh sieve with cold water until the water runs almost clear (30-40 seconds, usually).
Once drained, add the quinoa to your pan with a little coconut oil and lightly sauté for 3-4 minutes, until sizzling with a nutty aroma. Then, add the stock to the pan and bring to a boil, then reduce to a simmer for between 20-25 minutes until the water is almost absorbed and the quinoa is near tender (it may take slightly longer).
Remove from the heat and cover with a lid, allowing it to steam for a further five minutes. I usually place a layer of teatowel between the lid and pot at this point. This will catch the steam so that it doesn’t gather on the cover and then drip back down onto the quinoa. The result is perfectly cooked, fluffy quinoa!
Step 3. Assemble the salad
To prepare the dressing, crush the garlic and add it with the olive oil and lemon juice to a blender or hand whisk for a chunkier dressing.
If you’re eating the salad immediately or within a few hours, then you’ll then need to massage the kale to help tenderize the leaves. It’s best to use your hands so you can spread the dressing evenly across the kale.
If you plan to meal-prep this salad, then skip this step for now (read recipe notes).
To prepare the remainder of the salad thinly slice the pepper and radish.
The cherry tomatoes can stay whole. You are now ready to assemble the salad jar.
Fill up your Quinoa & Butternut squash salad jar by layering the different ingredients. The quinoa goes first, then the peppers. You can then add the radish and cherry tomatoes. Add the butternut squash slices and top it all with the kale.
How To Store
This roasted butternut squash salad is best eaten on the same day as the kale is massaged, as the leaves will become softer and more wilted as it sits. Though, sometimes it’s been okay for 1-2 days.
However, if you follow the guidelines for making this salad in advance, then you can keep it stored in the fridge for 3-5 days.
Recipe Notes
- Top Tip: the acids in the dressing will naturally break down the kale leaves, when left to sit, without the need to massage. So, if you want to make the salad a few days in advance, then you can add the dressing on the day or night before, and allow it to sit for a while before serving
- You can optionally soak the quinoa overnight, pre-cooking, to help reduce the phytic acid content and reduce the cooking time.
Related Recipe
- Simple quinoa salad with walnuts and avocado
- Pumpkin Kale Quinoa Salad
- Healthy Summer Kale Strawberry Salad
- Butternut Squash Pizza
- How to make Kale Chips In The Oven
- Massaged Kale Salad with Lemon
Other Salad Recipes
- Mexican Taco Salad
- Thai Noodle Salad (in a Jar)
- Healthy New Potato Salad with Green Beans
- Fattoush Salad in a Jar
- Healthy Pink Raspberry Salad
- Easy Spinach and Blackberry Salad
- Tropical Mango Salad
- Healthy Berry Lettuce Wraps
If you give this butternut squash quinoa salad recipe a go, then let me know your thoughts in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
Vegan Kale, Butternut Squash + Quinoa Salad
Ingredients
- 3/4 cup cooked quinoa see below
- 3/4 cup kale
- 1/2 bell-pepper
- 1/2 cup cherry tomatoes
- 1/2 cup purple radish or your favourite radish
- 1 cup butternut squash slices pumpkin or sweet potato will also work
For the salad dressing:
- 1 Tbsp olive oil
- 1 medium-sized lemon
- 1 garlic clove raw or roasted
For cooking the quinoa
- 2 cups quinoa black, white, or tri-color
- 3 cups vegetable stock
- 1 tBsp coconut oil
Instructions
- When making ahead, I always prepare this butternut squash salad in a large jar (750ml). However, you can also prepare it into any container/bowl that you’d prefer.
Step 1. Prepare the Butternut Squash
- Preheat the oven to 400 degreed Fahrenheit/ 200C, then slice and peel the butternut squash. It’s best to use a sharp knife to do this – I like to cut it in half lengthways first and then slice it. You could also cube the squash if preferred.
- Place on a parchment paper-lined tray and brush with a little olive oil and season with salt and pepper.
- Roast the squash for 25-40 minutes, turning over once halfway through, until slightly caramelized and crisp on the outside, and tender in the middle. Depending on how thick you’ve sliced the pieces, the baking time will vary. I recommend you check after 25-30 minutes and then continue to bake as needed.
Step 2. Prepare the Quinoa
- After placing the squash in the oven, you can start preparing the quinoa. Rinse the quinoa in a fine-mesh sieve with cold water until the water runs almost clear (30-40 seconds, usually)
- Once drained, add the quinoa to your pan with a little coconut oil and lightly saute for 3-4 minutes, until sizzling with a nutty aroma. Then, add the stock to the pan and bring to a boil then reduce to a simmer for between 20-25 minutes until the water is almost absorbed and the quinoa is near tender (it may take slightly longer).
- Remove from the heat and cover with a lid, allowing it to steam for a further five minutes. I usually place a layer of teatowel between the lid and pot at this point. This will catch the steam so that it doesn’t gather on the cover and then drip back down onto the quinoa. The result is perfectly cooked, fluffy quinoa!
Step 3. Assemble the salad
- To prepare the dressing, crush the garlic and add it with the olive oil and lemon juice to a blender or hand whisk for a chunkier dressing.
- If you're eating the salad immediately or within a few hours, then you'll then need to massage the kale to help tenderize the leaves. It's best to use your hands so you can spread the dressing evenly across the kale.If you plan to meal-prep this salad, then skip this step for now (read recipe notes).
- To prepare the remainder of the salad thinly slice the pepper and radish. The cherry tomatoes can stay whole. You are now ready to assemble the salad jar.
- Fill up your Quinoa & Butternut squash salad jar by layering the different ingredients. The quinoa goes first, then the peppers. You can then add the radish and cherry tomatoes. Add the butternut squash slices and top it all with the kale.
How To Store
- This roasted butternut squash salad is best eaten on the same day as the kale is massaged, as the leaves will become softer and more wilted as it sits.However, if you follow the guidelines for making this salad in advance (dressing to the side), then you can keep it stored in the fridge for 3-5 days.
Notes
- Top Tip: the acids in the dressing will naturally break down the kale leaves, when left to sit, without the need to massage. So, if you want to make the salad a few days in advance, then you can add the dressing on the day or night before, and allow it to sit for a while before serving
- You can optionally soak the quinoa overnight, pre-cooking, to help reduce the phytic acid content and reduce the cooking time.
- You could use pumpkin, sweet potato, or another squash in place of butternut squash, though the cooking time may vary.
Nutrition
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