Kale Salad With Butternut Squash, Cranberries and Pepitas Recipe (2024)

Great salad... RoAsted the squash with cinnamon ... Added salt and pepper and a splash of bourbon to the dressing along with a dash of cinnamon

Great salad. I was concerned about all the dressing reviews so did a vinaigrette with maple, dijon and cider vinegar. It was perfect. The only thing I would add next time would be some feta.

Be advised that a little bit of dressing goes a long way. I would also use half the amount of oil to toast the pepitas. I used delicata squash instead of butternut, which saved on having to peel the squash. Lovely salad and certainly one I would make again, although I would be more sparing about adding the dressing, even though I thought I was being sparing when I did. You can always add more, but once the greens are soaked, you can't blot out extra dressing.

This was delicious but I did add a few red pepper flakes and a crushed garlic clove to the dressing. It was a big hit with all my guests..

Works well with delicata squash which is easier because it doesn't require peeling.

I made this salad over the weekend. As I started to pull my ingredients together I realized I didn’t have any maple syrup or apple cider vinegar, so I replaced them with honey and balsamic vinegar. Delicious! I might decrease the honey/maple syrup the next time because it was sweet enough. My non-kale eating husband went back for seconds!

As others suggested, I roasted the squash with the cinnamon. I roasted the pepitas with some chili powder and omitted the brown sugar, and the salad was just sweet enough with the cranberries and dressing. This was a hit for a potluck, will definitely make again.

This was a wonderful salad-loved the fall time twist (cider) but I left off the cinnamon/sugar (not a fan) and added about 1/2 Cup feta and a little meatless veggie sausage for a filling lunch meal.

I skipped the Apple Cider and just massaged the kale into the Apple vinegarette. Before combining, tossed the squash cubes in the sugar cinnamon mix. I added some nice feta and substituted pomegranate seeds for pepitas. It looked amazing and tasted just as good. Still the same basic salad as this one.

This was excellent. I would recommend slicing the kale very finely and cutting the squash into bite sized pieces once it’s roasted. I added a small amount of goat cheese to the finished salad, as well.

This is a lovely, light salad and I felt it was improved by lightly sauteeing the kale before adding the syrup and vinega. I also substituted toasted hazelnuts as that was what I had on hand, and they were a good complement to the flavors.

Delicious! But, roast the squash for twice as long.

Really great salad. Made squash pieces smaller, like 1" x 1/2", used green tuscan kale and apple soda I had instead of cider, it's hard to find... And it was a hit. I also changed the pepita 'flavors' from more sweet to a little spicy/savory instead and thought it gave a good counterpoint to the sweetness of the dressing and squash.

Works well with delicata squash which is easier because it doesn't require peeling.

Outstanding salad! Made once for company dinner with vegan friends and everyone- vegan and non- vegan- absolutely loved it! The dressing is thin so we add some additional olive oil to give it more body. Recipe makes enough dressing for additional salads- we’ve enjoyed having it on hand for pairing with other Fall salad ingredients. Highly recommend!

Lovely salad! I didn't have apple cider, substituted cooking sherry. I was great!

Second time making this. Used a hot pepper infused maple syrup, no cider. Delicious.

Made with some revisions including to dressing (did not have cider on hand, so made with olive oil, cider vinegar, sugar free maple syrup bc my real maple syrup is hiding in the deep abyss of my cabinet, with generous squeeze of half a tangerine). Added cooked red wheatberries which transformed salad into an excellent vegetarian dinner. Delish. Muah!

If you'd like to use all the dressing, consider using two bunches of kale for this. The other proportions still work out just fine. Also added a squeeze of fresh lemon to cut the sweetness a little - brightened it up. Great salad!

I took this to a socially distanced outdoor supper; everyone loved it! I agree that there was too much oil for the pepitas. I had to throw out the first batch of pepitas; they burned very quickly with the sugar and were too sweet. For the second batch I put them in the pan with just a quick olive oil spray. and a dusting of cinnamon. With the sweet butternut squash and the slightly sweet dressing (I didn't use all of the dressing), I didn't need sugary pepitas.