Kale and Quinoa Salad with Butternut Squash

This kale and quinoa salad is a hearty, flavorful salad made with finely chopped kale, fluffy quinoa, roasted butternut squash, dried cranberries, and feta or goat cheese. Everything is tossed with a simple honey Dijon dressing for a salad that’s full of contrasting flavors and textures.

I originally created this recipe around Thanksgiving, but it’s become a fall favorite that I make as soon as butternut squash starts showing up from my mom’s garden. It’s substantial enough for lunch, delicious alongside dinner, and especially nice on a Thanksgiving or Friendsgiving table when you want something fresh among all the heavier favorites.

One of my favorite things about this kale and quinoa salad is that you can make it ahead. The sturdy kale holds up well with the dressing, while the quinoa and roasted squash make it filling enough to stand on its own or pair with your favorite protein.

Kale and Quinoa Salad

I’m usually all about keeping recipes simple and letting fresh produce do most of the work. This kale and quinoa salad does just that, pairing hearty quinoa and finely chopped kale with sweet roasted butternut squash, tart dried cranberries, creamy cheese, and a simple honey Dijon dressing. It’s an easy combination that feels special enough for a holiday table but simple enough for a weeknight meal.

Why You’ll Love This Kale and Quinoa Salad

If you’re unsure about kale salad, I hear you. But this is not one of those salads that leaves you feeling like you’re eating a bowl of leaves. The finely chopped kale is combined with fluffy quinoa, roasted butternut squash, dried cranberries, and creamy feta or goat cheese for a combination that’s hearty, colorful, and full of texture.

The roasted squash brings sweetness and a tender, almost caramelized bite, while the kale adds plenty of crunch. Dried cranberries add a little tartness and chewiness, and the cheese adds just enough creaminess and saltiness to bring everything together. The quinoa rounds it all out, making this salad much more substantial than a basic green salad.

I love serving this kale and quinoa salad as a side dish with dinner, bringing it to Thanksgiving or Friendsgiving, or adding chicken, turkey, chickpeas, or white beans to make it a more filling meal. It’s also a great way to use leftover cooked quinoa or roasted squash.

One time I mixed the salad with beaten eggs and baked it into a frittata, and it was one of the best breakfast dishes we’ve ever had. So don’t be afraid to get creative with the leftovers!

Kale and Quinoa Salad Ingredients

Kale

Kale is the best green for this salad because it’s sturdy. The squash and quinoa could easily weigh down a spring mix. The great part about using kale in this recipe is that it can keep for a few days even with the dressing!

Quinoa

Quinoa can be a bit bland on its own, but it’s a delicious addition in this salad. Mixed with the kale and squash, the slight nuttiness and earthiness of the whole grain are a welcome addition. It’s also really handy if you have leftover cooked quinoa!

Butternut Squash

The roasted butternut squash is really the star of the show. It’s a sweet, earthy flavor that you’ll look forward to in this salad. It also adds fiber and plenty of flavor.

Dried Cranberries

Dried fruit always makes a salad better. It provides a welcome bit of sweet and a slightly chewy consistency. I like to put dried fruit in any salad. The cranberries pair wonderfully with the butternut squash—a quintessential fall combination, but it’s a versatile dried fruit with just about any salad.

Feta or Goat Cheese

And a bit of creaminess comes from feta or goat cheese. Both of these cheeses are delicious in this salad—I’ve tried both. The feta is a bit saltier while the goat cheese is lighter and creamier. They each offer a different flavor, so you can add whichever one sounds best.

How to Make Kale and Quinoa Salad

Roast the squash

Roasted butternut squash is one of the tastiest things in the world, I think! To roast the squash, peel and cut the squash into 1-inch cubes. Coat with 1-2 tablespoons olive oil, salt, pepper, and ⅛ teaspoon ginger. Roast for 25-30 minutes at 400°F until tender.

Cook the quinoa

Follow package instructions OR rinse the quinoa under cold water, then add it to a saucepan with water or broth and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, then remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Prepare the kale

Wash and dry your kale. To remove the leaves from the stem, take the stem in one hand and run your other hand from bottom to top to pull the leaves away from the thick, center stem. Finely chop kale to desired size.

A lot of people massage their kale with the dressing. I don’t usually do this, but I don’t mind the crunchiness of the kale and if you make this salad ahead of time, the kale will soften in the dressing.

If you do want to massage the kale, however, just add a tablespoon or so of dressing to the chopped kale in a bowl. Use your hands to massage it all together and then let it sit until you’re ready to assemble the salad.

Make the dressing

To make the dressing for this kale and quinoa salad, simply combine the olive oil, lemon juice, honey Dijon mustard, salt, pepper, and ground ginger. I use a small jar with a lid to shake it all together.

Combine everything

Add your kale to a large bowl. Add in quinoa, squash, and cranberries. Mix together. Add cheese and gently mix a few times to keep cheese from breaking up too much.

Tips for the Best Kale and Quinoa Salad

Cooling the quinoa

After you make the quinoa, you want to cool it. If you add hot quinoa to the kale, you’ll end up cooking the kale, which isn’t what we want here.

Dressing gradually

The dressing recipe below yields a little over ¼ cup of dressing. Start with 2 tablespoons of dressing when mixing it all together. Add more dressing until you reach your desired flavor.

Can You Make Kale and Quinoa Salad Ahead of Time?

Yes! That’s probably one of the best parts of this salad. You can make parts of it ahead of time, so it comes together quickly or you can make the whole thing ahead of time because it lasts so well.

What Can Be Made Ahead of Time?

The quinoa and butternut squash can easily be cooked 1-2 days ahead of time. This takes up the bulk of the time in this recipe, so it’s great to have it out of the way.

You can absolutely mix the whole salad together up to 24 hours ahead of time.

The salad will last nicely for 3-4 days in a sealed container, but the flavors are freshest in the first day or two.

Kale and Quinoa Salad Variations

Change the squash

If you don’t have butternut squash or can’t eat it (my husband is in this group), you could easily do any other hearty winter squash (acorn, kabocha, delicata, pumpkin). I wouldn’t recommend spaghetti squash, only because it’ll break apart easily.

You could also try roasted sweet potatoes or carrots in lieu of the squash. It’d be tasty!

Add protein

Easily add more protein to this kale and quinoa salad. Chickpeas, white beans, chicken, and turkey are easy additions!

Switch the cheese

The recipe recommends feta or goat cheese, but any type of crumbly cheese can work, including Parmesan, aged cheddar, cotija, or even blue cheese.

Add crunch

Adding some crunch would be a great addition to this salad as well. Try pecans, walnuts, or pumpkin seeds – roasted or raw!

Change the fruit

I love the dried cranberries in this recipe, but other dried fruits and even fresh fruits would be good too. Dried cherries, raisins, dried papaya, and even dried figs would be good. For fresh fruit, try apples, pears, pomegranate arils, or persimmon.

What to Serve with Kale and Quinoa Salad

This dish is particularly enjoyable in fall and as a Thanksgiving or Friendsgiving dish, but it does work well for meal prep or as part of a weeknight dinner!

This salad pairs well with:

• Roasted chicken
• Turkey
• Sausage
• Pork
• Salmon
• Soup
• Roasted vegetables

We love it with these healthy chicken parmesan roll ups!

FAQs

Is kale and quinoa salad healthy?

Yes! Kale and quinoa both contribute fiber, and quinoa also provides plant-based protein. The roasted squash adds additional fiber and makes this salad especially satisfying.

Is kale and quinoa salad gluten-free?

Yes. This kale and quinoa salad is gluten-free without any specialty ingredients.

What type of kale is best for quinoa salad?

I like using lacinato or dino kale for this salad, though curly kale would be fine.

Can I eat kale and quinoa salad cold?

Yep! I created this salad to be eaten cold, but it’s also tasty if the squash and quinoa are slightly warmed – not hot!

More Salad Recipes

Love simple but scrumptious salads? Try this kale and farro salad, swiss chard with ginger (a great side dish), bulgur salad with cranberries, and avocado chickpea salad.