This warm butternut squash and kale salad is the perfect blend of savory and sweet. A sensational sautéed kale and a simple roasted butternut squash pairs wonderfully with hummus and sweet red apples in this hearty and cozy fall salad.
The base of the salad is kale sautéed in tamari, a rich umami flavor that combines well with garlic, hummus, and butternut squash. Brown rice is added to make the salad filling and apples are added for just a touch of sweetness.
A few things I love about this warm fall salad;
- It's an easy way to get a few servings of dark leafy greens (that you actually want to eat)
- Anything warm and in a bowl has my vote during the cooler months
- Love the use of in season fruits and vegetables
- Once the brown rice and butternut squash are cooked, the salad comes together in less than 10 minutes.
Need a fall cocktail or non-alcoholic festive drink to pair with the salad? Check out this apple spritzer.
Jump to:
Ingredients for a warm butternut squash and kale salad
- Roasted butternut squash (avocado oil, salt, pepper)
- Sautéed kale (garlic, tamari, avocado oil)
- Brown rice
- Hummus (homemade or store-bought)
- Red apple (fuji or honeycrisp)
For exact measurements and detailed step-by-step directions, scroll to the recipe card below.
How to make a warm butternut squash and kale salad
- Prepare brown rice ahead of time according to package instructions (or use another grain of choice)
- Next, line a baking sheet with parchment paper and add butternut squash. Drizzle with oil and seasonings. Bake for 30 minutes or until squash is tender.
- Then, chop and sauté kale with minced garlic and tamari.
- Finally, add kale to a salad bowl, top with brown rice, hummus, butternut squash and apple slivers. Enjoy!
Notable Tip: I love using frozen butternut squash to save on time, however if you're using a fresh butternut squash I highly recommend checking out this post for helpful tips on how to cut and peel the squash.
Substitutions
Butternut squash: substitue with baked sweet potatoes or acorn squash.
Brown rice; alternatively use chickpea rice, forbidden black rice, or quinoa.
Chopped kale: spinach or baby kale will also work.
Gluten-Free Tamari; substitute for liquid aminos if needed. Tamari has a richer flavor than aminos and is my preferred choice for this salad.
Hummus: I love the taste of hummus in combination with the rice and roasted butternut squash. However, a tahini or simple balsamic dressing would also work (with a slightly different taste variation). For a simple tahini dressing, use this tahini sauce recipe.
Swap apples for for pears or pomegranate seeds.
Butternut squash and kale salad variations
- Add baked or seared tofu
- Add sunflower or pumpkin seeds for added crunch and nutrients
- Toss arugula and spinach in a vinaigrette and add to the salad
- Bake butternut squash with a few dashes of cinnamon for extra cozy fall vibes
- Top with peppercorns, sliced green olives or pomegranate seeds
My top recommendations for store-bought hummus
- Whole Foods 365 organic original hummus, roasted garlic hummus, and jalapeño hummus
- Cedar's Organic original hummus (I love adding everything but the bagel seasoning to it)
- Trader Joe's organic hummus
Storage
Store salad items separately to maintain freshness (and avoid a soggy messy).
Cooked brown rice should be stored in the fridge, in a sealed container, for up to a week.
Store baked butternut squash in an airtight container in the fridge for 2-4 days.
Store apples (full apples, not slices) at room temperature for up to a week or in the fridge for a few weeks.
Notable Tip: once the kale has been sautéed, it should be enjoy immediately. Store fresh kale in the fridge, unwashed, until ready to use.
📋 Recipe
Warm Butternut Squash and Kale Salad
Ingredients
Roasted butternut squash
- 2 cups cubed butternut squash (fresh or frozen; I used 16 oz frozen organic butternut squash)
- drizzle of avocado oil
- large pinch of salt and pepper
- optional: sprinkle of thyme, onion granules, and/or garlic granules
Sautéed kale
- 4 heaping cups of fresh chopped kale
- 1 tablespoon tamari (coconut or liquid aminos will also work with slight flavor variation)
- 2 small cloves of garlic, minced
For the rest of the salad
- ½ cup cooked brown rice (or other grain of choice)
- 1 heaping tablespoon hummus
- handful of apple slivers
- handful of arugula (optional)
Instructions
- Prepare brown rice according to package instructions (I like to do this step the day before to make life easy, but it can cook while the butternut squash is roasting as well). I recommend cooking 1 cup of uncooked brown rice, resulting in about 2-3 cups cooked rice for easy leftovers.
- Line a baking sheet with unbleached parchment paper and preheat the oven to 400 °F. Then, peel and cube butternut squash if needed.Time saver tip: use organic frozen butternut squash that is already cubed.
- Add butternut squash to the lined baking sheet and drizzle with avocado oil. Sprinkle with salt, pepper, garlic, and any other suggested seasonings (I use garlic and thyme). Using your hands or a spatula, toss to coat. Place into the oven (middle rack) for 30 minutes, or until a fork easily pierces through the cubes.
- When the butternut squash has about 10 minutes left, prepare the rest of the salad ingredients. For the kale: First mince garlic. Then, chop the kale and add to a warm skillet on medium to low heat. Drizzle with avocado oil and let cook for a minute then add garlic and tamari sauce. Stir frequently and once the kale has wilted, remove from heat. Add warm brown rice to a bowl and mix with hummus (this helps to make sure the salad doesn't taste dry, but without needing any salad dressing). Alternatively you can keep them separate and add a few dollops of hummus to the top of the salad. Slice apples and set aside.
- Remove butternut squash from the oven and assemble the salad as desired. I add kale to the bowl first, then top with brown rice and hummus, add ¼ cup of butternut squash and then top with apple slices and a handful of arugula (optional). Enjoy!
Notes
If you made this warm butternut squash and kale salad, please leave a review below! I can’t wait to hear your thoughts. Additionally, feel free to tag me in your creations on Instagram or on Twitter. Cheers!
Comments
No Comments