Today, I’m sharing a dish that perfectly captures the essence of fall comfort while nourishing your body from the inside out. This roasted squash and lentil kale salad has become one of my absolute favorites for those crisp autumn days when you crave something both hearty and wholesome.
What makes this salad truly special is how it transforms simple ingredients into something extraordinary. The butternut squash gets gloriously caramelized in the oven with warming spices like garam masala and ginger, while the kale becomes tender and vibrant through a gentle massage with our homemade date vinaigrette. The combination creates a symphony of textures and flavors that will make your taste buds dance.
I love how this recipe bridges the gap between indulgent comfort food and clean eating. With 11 grams of fiber per serving and a beautiful balance of plant-based protein from the lentils, it’s the kind of meal that leaves you satisfied and energized. Plus, it’s perfect for meal prep—you can assemble it in mason jars for grab-and-go lunches that taste even better the next day.
Ingredients
- 1 (1½-pound) butternut squash, peeled, seeded and cubed (1-inch pieces; about 5 cups)
- 6 tablespoons extra-virgin olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon garam masala
- ½ teaspoon ground ginger
- ¼ teaspoon ground pepper
- ½ teaspoon salt, divided
- 1 pitted Medjool date
- 3 tablespoons cider vinegar
- 2 tablespoons warm water
- 8 cups packed torn curly kale leaves
- 1 (8-ounce) package precooked microwaveable black lentils
- ½ cup unsweetened dried cranberries
- ¼ cup roasted pepitas (pumpkin seeds)
- â…“ cup crumbled feta cheese
Instructions
- Roast the Squash: Preheat your oven to 425°F. In a large bowl, combine the cubed butternut squash with 1 tablespoon olive oil, garlic powder, garam masala, ginger, pepper, and ¼ teaspoon salt. Toss everything together until the squash is beautifully coated with the aromatic spices. Spread in a single layer on a large rimmed baking sheet and roast for about 20 minutes, until the edges are lightly golden and the squash is fork-tender.
- Make the Date Vinaigrette: While the squash is roasting, finely chop the Medjool date. Using the flat side of your knife, gently smash it into a smooth paste—this little trick helps it blend seamlessly into the dressing. Transfer to a small bowl and gradually whisk in the cider vinegar, warm water, and remaining 5 tablespoons olive oil until you have a silky, semi-smooth vinaigrette. Don’t worry if it’s not perfectly smooth; a little texture adds character!
- Massage the Kale: Place the torn kale leaves in a large bowl. Here’s where the magic happens—drizzle 3 tablespoons of your homemade vinaigrette over the kale along with the remaining ¼ teaspoon salt. Using your hands, gently massage the leaves for about 2 minutes. You’ll watch them transform from tough and bright green to tender, dark, and wilted. This step is what makes kale salads truly irresistible.
- Assemble Your Masterpiece: Transfer the dressed kale to a large serving platter. Top with the warm roasted squash, black lentils, dried cranberries, pepitas, and crumbled feta cheese. Finish with a generous drizzle of the remaining vinaigrette.
Tips & Variations
Make-Ahead Magic: This salad is a meal-prepper’s dream! The dressing stays fresh in the refrigerator for up to a week, while the massaged kale and roasted squash can be stored separately for up to 3 days. When you’re ready to eat, simply combine and enjoy.
Mason Jar Method: Layer the dressing at the bottom, followed by lentils, roasted squash, cranberries, pepitas, feta, and finally the massaged kale on top. When you’re ready to eat, just shake and pour into a bowl.
Seasonal Swaps: Feel free to substitute the butternut squash with delicata squash or sweet potatoes. You can also swap the cranberries for pomegranate seeds during winter months for a burst of jewel-like color.
Protein Boost: While this salad is satisfying on its own, you can easily add grilled chicken, baked salmon, or even hard-boiled eggs to make it even heartier.
Cheese Alternatives: If you’re avoiding dairy, simply omit the feta or try a sprinkle of nutritional yeast for that savory, umami flavor.
The beauty of this recipe lies in its versatility and how each ingredient plays its part in creating something truly nourishing. The warm spices make your kitchen smell like heaven, the colors are absolutely stunning on the plate, and every bite delivers a perfect balance of sweet, savory, and satisfying.
From my kitchen to yours—happy cooking! This roasted squash and lentil kale salad is proof that eating well doesn’t mean sacrificing flavor or comfort. I hope it brings as much joy to your table as it has to mine.
Roasted Squash and Lentil Kale Salad
Ingredients
Method
- Preheat your oven to 425°F.
- In a large bowl, combine the cubed butternut squash with 1 tablespoon olive oil, garlic powder, garam masala, ginger, pepper, and ¼ teaspoon salt. Toss everything together until the squash is beautifully coated.
- Spread in a single layer on a large rimmed baking sheet and roast for about 20 minutes, until the edges are lightly golden and the squash is fork-tender.
- Finely chop the Medjool date and smash it into a smooth paste.
- In a small bowl, whisk in cider vinegar, warm water, and the remaining 5 tablespoons of olive oil until you have a silky, semi-smooth vinaigrette.
- Place the torn kale leaves in a large bowl and drizzle 3 tablespoons of the vinaigrette over the kale along with the remaining ¼ teaspoon salt.
- Gently massage the kale leaves for about 2 minutes until they become tender and wilted.
- Transfer the dressed kale to a large serving platter and top with roasted squash, black lentils, dried cranberries, pepitas, and crumbled feta cheese.
- Finish with a generous drizzle of the remaining vinaigrette.