Name: Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds, and Goat Cheese Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 pound butternut squash, cubed (about 4 cups cubed); 1 teaspoon olive oil; 3 cloves garlic, minced; 1/2 teaspoon McCormick Ground Turmeric; 1/4 teaspoon salt; 1 large bunch of Tuscan kale, stemmed and finely chopped (about 6 cups chopped kale); 1/3 cup pomegranate seeds; 2 tablespoons olive oil; 1 tablespoon fresh orange juice; 1 tablespoon apple cider vinegar; 1 teaspoon dijon mustard; 1 teaspoon honey; Freshly ground salt and pepper, to taste; 1/4 cup toasted sliced almonds (can also use a mix of pumpkin & almonds seeds); 1/4 cup goat cheese crumbles

If you’re looking for a salad that’s bursting with color, flavor, and texture, you’re going to love this Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds, and Goat Cheese Recipe. I absolutely love how the sweetness of roasted butternut squash balances the earthy kale, while the pomegranate adds a juicy pop and the toasted almonds bring a satisfying crunch—all topped off with creamy goat cheese. Trust me, once you try this salad, it’ll quickly become one of your go-to favorites whether you’re making a quick weeknight meal or a show-stopping dish for guests.

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Why You’ll Love This Recipe

Flavor Harmony: The mix of sweet, tangy, nutty, and creamy flavors will keep your taste buds dancing with every bite.
Simple, Nutritious Ingredients: It’s packed with wholesome foods like kale, butternut squash, and pomegranate, making it as healthy as it is tasty.
Versatility: Whether you’re cooking for one or a crowd, this salad scales beautifully and works as a side or a light entree.
Easy to Prepare: With straightforward steps and minimal fuss, you’ll be digging into this in under 40 minutes.

A black bowl filled with a colorful salad placed on a light gray cloth over a white marbled surface. The salad has three main layers: the base is dark green kale leaves, the middle layer has bright orange cubes of squash, and the top is sprinkled with white crumbled cheese, red pomegranate seeds, light brown almond slices, and green pumpkin seeds. A silver decorative spoon rests inside the bowl, with its handle extending outward. In the background, there is a small white bowl with red pomegranate seeds and a wooden bowl with various seeds and nuts. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love how these ingredients come together with minimal effort but end up packed with so much flavor and nutrition. A tip? Buying fresh, firm butternut squash and vibrant pomegranate seeds really takes this salad up a notch.

Butternut squash: Choose one that feels heavy for its size with smooth skin—perfect for roasting evenly.
Olive oil: Use good quality extra virgin olive oil to maximize flavor, especially in the dressing.
Garlic: Freshly minced garlic brightens the roasted squash like magic.
Ground turmeric: Adds a lovely warm color and subtle earthiness.
Kale (Tuscan or Lacinato): Stems removed and finely chopped for tenderness and easy munching.
Pomegranate seeds: Adds a burst of juicy sweetness and eye-catching jewel tones.
Fresh orange juice: Freshly squeezed gives the dressing a lively citrus zing.
Apple cider vinegar: Brings a mild tang that balances the sweetness beautifully.
Dijon mustard: Provides depth and a touch of heat in the dressing.
Honey: Just a little to round out the flavors with gentle sweetness.
Toasted sliced almonds: You can also mix in pumpkin seeds for extra texture variety.
Goat cheese crumbles: Creamy, tangy, and totally irresistible; add just before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I adore about this Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds, and Goat Cheese Recipe is how easy it is to make your own. Feel free to mix it up based on what’s in season or what you have in your pantry.

Vegetarian/Vegan: Swap goat cheese for vegan feta or omit it altogether, and replace honey with maple syrup for a vegan twist—I’ve done this often with guests who prefer plant-based options.
Nut-Free: Replace toasted almonds with crunchy roasted chickpeas or pumpkin seeds if you have nut allergies.
Spicy Kick: I sometimes add a pinch of chili flakes to the dressing for a subtle heat that compliments the sweetness perfectly.
Grain Bowl: Add cooked quinoa or farro for a more filling lunch or dinner option—I love how it transforms the salad into a hearty meal.

How to Make Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds, and Goat Cheese Recipe

Step 1: Roast the Butternut Squash

Preheat your oven to 350°F (175°C). Toss the cubed butternut squash with olive oil, minced garlic, turmeric, and a pinch of salt on a baking sheet. Spread them out in an even layer so they roast nicely instead of steaming. Roast for about 20 to 25 minutes, until the squash is tender and just starting to caramelize around the edges. I find turning them halfway through helps get even roasting and enhances the sweetness.

Step 2: Prep and Massage the Kale

While the squash roasts, stem and finely chop the kale and toss it in a large bowl. Whisk together the dressing ingredients—olive oil, orange juice, apple cider vinegar, Dijon mustard, and honey—until smooth. Pour the dressing over the kale and use your clean hands to massage it gently for a couple of minutes. This step is key to soften the kale and mellow its natural bitterness, making it so much more enjoyable to eat.

Step 3: Combine and Toss

Once your butternut squash is perfectly roasted, add it to the dressed kale along with the bright pomegranate seeds. Toss everything gently but thoroughly so every bite gets a bit of that roasted sweetness and juicy pop. The colors here are just stunning, and once you start mixing it up, the aroma is irresistible — a real sign you’re on the right track!

Step 4: Add Toasted Almonds and Goat Cheese Just Before Serving

For the finishing touch, sprinkle toasted almonds and crumbled goat cheese over the top right before serving. I always wait to add these because they keep their texture and flavor better that way—especially the almonds stay wonderfully crunchy, and the goat cheese stays creamy without melting into the salad.

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Pro Tips for Making Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds, and Goat Cheese Recipe

Massage the Kale: Don’t skip this! It makes a world of difference, softening the tough kale leaves and making the salad easier to digest.
Roast Evenly: Spread squash out well on the pan so it roasts instead of steams—this caramelizes the sugars for maximum flavor.
Add Crunch Last: Add toasted almonds right before serving to keep their crunch; they’ll get soggy if mixed too early.
Balance Flavors: Taste the dressing before adding—adjust acidity or sweetness to your liking for the perfect balance.

How to Serve Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds, and Goat Cheese Recipe

The image shows a large black bowl filled with a colorful salad layered with dark green kale leaves as the base. On top, there are bright orange chunks of roasted squash scattered evenly. Red pomegranate seeds are sprinkled throughout, adding pops of deep red. Thin, light beige sliced almonds and green pumpkin seeds are spread over the salad, adding texture. Crumbled white cheese is scattered on top, providing contrast. Inside the bowl, a silver spoon with ornate designs rests among the ingredients. Next to the bowl, a small black bowl holds more pomegranate seeds. A jar of ground turmeric with a red lid sits on the left side on a white marbled surface covered partially by a light beige cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to give this salad a little extra special touch with a few fresh pomegranate seeds on top for that ruby sparkle, a light drizzle of honey, and sometimes even a sprinkle of fresh chopped parsley for a hint of green freshness. These small details really elevate the presentation, especially when I’m serving guests or making it for a holiday meal.

Side Dishes

This Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds, and Goat Cheese Recipe pairs beautifully with grilled chicken, roasted salmon, or lentil-based dishes. I often serve it alongside warm grain bowls or crusty bread to round out the meal. Its vibrant flavors contrast nicely with simple, hearty mains.

Creative Ways to Present

For special occasions, I’ve served this salad in hollowed-out butternut squash bowls, which always wows my family and friends. Another idea is layering the salad in clear glass jars for a beautiful, portable lunch or picnic option. You can also top it with edible flowers to make it extra festive and colorful!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, but I keep the goat cheese and almonds separate if I can. When you add those right before eating, you’ll still get that fresh, crunchy, creamy experience without any sogginess. The salad keeps well for up to 3 days refrigerated.

Freezing

I don’t recommend freezing this salad because the kale, pomegranate seeds, and goat cheese don’t freeze well and lose their texture and flavor. If you want to prep ahead, just roast the butternut squash in advance and store it frozen or refrigerated separately to mix fresh each time.

Reheating

If you have leftover roasted butternut squash mixed in, I reheat it gently in the oven or stovetop to keep its texture intact, then toss it fresh with the kale and dressing. The salad itself is best served at room temperature or slightly chilled for optimal flavor and texture.

FAQs

Can I use other types of greens instead of kale?

Absolutely! While kale gives this salad a lovely chewy texture and holds up well to the dressing, you can swap in spinach, chard, or even arugula. Just keep in mind that more tender greens may need less massaging and can wilt faster, so add those closer to serving time.
How do I easily remove pomegranate seeds?

I like to score the pomegranate and then break it apart over a bowl of water. Underwater, the seeds sink, and the white membrane floats, making it easy to separate without the mess or juice splatters. This trick saved me many times!
Is there a substitute for goat cheese?

Certainly! Feta or ricotta salata are excellent alternatives with similar tang and creaminess. For dairy-free, try a plant-based cheese or skip it entirely and add extra nuts for richness.
Can I make the dressing ahead of time?

You can! The dressing stores well in a jar in the fridge for up to a week. Just give it a good shake or whisk before pouring over the kale to re-emulsify the ingredients.

Final Thoughts

This Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds, and Goat Cheese Recipe is my absolute go-to for a reason—it’s easy, nourishing, and downright delicious. The way the flavors and textures come together always surprises and delights everyone at my table, and I know it will for you, too. Give it a try for your next meal, and I bet it’ll become a recipe you reach for again and again. Happy cooking!