Roasted Butternut Squash Kale Berry Salad with Quinoa
A vibrant layered salad combining earthy baby kale, nutty quinoa, and sweet roasted butternut squash with tart marionberries and crisp apples. The bright lemon-Dijon dressing ties together these seasonal flavors perfectly. Ideal for holiday gatherings or special dinners where you want a healthy, colorful dish that looks as good as it tastes. The glass bowl presentation showcases the beautiful layers, making this salad a stunning centerpiece.
Ingredients
- 6 cups baby kale leaves
- 8 cups baby kale leaves
- 3 cups quinoa, cooked
- 2 pounds butternut squash, peeled, chunks
- 2 medium apples, chopped
- 3 cups marionberries, defrosteddried cranberries1:1dietary
sweeter flavor, chewy texture
- 1 small red onion, chopped
- 1 cup bacon bits(optional)roasted chickpeas1:1vegan
plant protein, similar crunch
- 1 cup sunflower seeds
- pumpkin seeds(optional)
- 1 cup olive oil
- 4 tsp red wine vinegar
- 4 Tbsp lemon juice
- 2 tsp lemon zest
- 2 tsp Dijon mustard
- salt, to taste
- pepper, to taste
Instructions
- 1
Cook quinoa according to package directions and set aside
- 2
Cut butternut squash into half-inch pieces, drizzle with olive oil, and season with salt and pepper
- 3
Roast squash at 400 degrees for 20 minutes until tender, then cool
- 4
In a large glass bowl, layer 2 cups kale and the quinoa
- 5
Layer the apples, squash, and red onions, then add 2 more cups kale
- 6
Top with remaining kale, berries, and seeds
- 7
Mix olive oil, red wine vinegar, lemon juice, lemon zest, Dijon mustard, salt and pepper for dressing
- 8
Drizzle dressing over salad right before serving
Tips
Use a glass bowl to showcase the beautiful layers of this colorful salad for maximum visual impact at your table.
Add the dressing right before serving to prevent the kale from wilting and maintain the crisp textures of all ingredients.
Toast the sunflower seeds lightly before adding for extra crunch and enhanced nutty flavor throughout the salad.
Good to Know
Refrigerate up to 3 days, but add dressing just before serving to maintain freshness.
Roast squash and cook quinoa up to 2 days ahead. Assemble layers day of serving.
Serve immediately after adding dressing for best texture and appearance.
Common Mistakes
Add dressing too early to avoid wilted, soggy kale leaves
Cut squash pieces uniformly to ensure even roasting and consistent texture
Substitutions
Dairy-Free Swaps
Vegan Options
plant protein, similar crunch
General Alternatives
FAQ
Can I make this salad ahead of time?
Prepare components ahead but layer and dress just before serving to maintain the crisp textures and prevent wilting of the kale leaves.
What if I can't find marionberries?
Substitute with fresh or frozen blueberries, blackberries, or dried cranberries. Frozen berries should be thawed and drained before using.
How long will leftovers keep?
Refrigerate dressed salad up to 2 days, though texture will soften. Store undressed components separately for up to 4 days for best quality.