Kale Butternut Squash Salad (Vegan and GF)

This kale butternut squash salad is full of fresh, filling fall flavors. Topped with roasted brussels sprouts, crispy lentils and vegan feta cheese, it makes an excellent meal or side. Let's learn how to make it!

Salads should never be boring! As long as it has all the right elements, a salad can make a really filling meal.

Loading it up with plenty of seasoned, fiber-rich veggies and topping with something crunchy ensures that all of the correct boxes are checked. Don't forget a homemade dressing! Store-bought is never the same.

This kale butternut squash salad proves all of the above claims! A great combination of roasted veggies and a crispy lentil topping will leave anyone begging for seconds!

Like this salad? Be sure to try our roasted sweet potato salad!

Ingredients

Here's all of the ingredients you'll need for this Kale Butternut Squash Salad:

• Butternut squash: Provides natural sweetness and a creamy texture once roasted - the perfect complement to earthy greens.
• Brussels sprouts: Add crunch, depth, and a slightly bitter balance to the sweet squash.
• Olive oil: Ensures even roasting and enhances the vegetables' natural flavors.
• Salt: Brings out the sweetness in the squash and balances the bitterness of the sprouts and kale.
• Ground black pepper: Adds gentle heat and rounds out the seasoning.
• Kale leaves: The hearty base of the salad - nutrient-dense, chewy, and perfect for holding up to bold dressings.
• Crispy lentils: Add a hearty, protein-packed crunch to the salad. When roasted, they become crisp and nutty, offering texture and substance.
• Vegan feta cheese: Offers tangy, creamy contrast to the roasted vegetables and crispy lentils.
• Homemade dressing: Adds brightness and acidity to balance the sweet and earthy flavors in the salad.

Why You'll Love This Salad

This Kale Butternut Squash Salad with Crispy Lentils is the ultimate fall-inspired dish - equal parts cozy, nourishing, and crave-worthy. Here's why it's so special:

• Texture Heaven: Every bite is layered - crispy lentils, tender roasted squash, crunchy Brussels sprouts, and creamy vegan feta. It's a perfect balance of soft, crisp, and chewy.
• Packed with Fall Flavor: Squash brings caramelized sweetness, while earthy kale and spiced lentils add warmth and depth.
• Nutrient-Dense & Satisfying: Loaded with plant-based protein, fiber, and healthy fats, this salad is hearty enough to stand alone as a main course.
• Meal-Prep Friendly: The components hold up beautifully for days, making it perfect for healthy lunches or easy weeknight dinners.
• Beautiful & Seasonal: It's as visually stunning as it is delicious - a vibrant mix of autumn colors that feels festive and fresh on any table.

How to make a kale butternut squash salad (with pictures):

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by preheating your oven to 425 degrees F (218 C) and line two baking sheets with parchment paper.

Spread the lentils out on one of the baking sheets and toss with oil and spices.

Spread the butternut squash and brussels sprouts out on the other baking sheet and toss with oil and salt.

Place both baking sheets in the oven. Bake the lentils for 25 minutes and the veggies for 40.

Shake all of the dressing ingredients together in a small jar.

Add the kale leaves to a large bowl and drizzle with 2 tablespoons of the dressing. Massage to the kale for 1 minute to break down the greens slightly.

Top the kale with the roasted veggies and sprinkle on the crispy lentils and vegan feta cheese. Add desired amount of dressing and serve.

Tips and Tricks

Here are some tips to ensure your salad comes together quickly and easily:

1. Use a can of lentils: Use canned lentils to save yourself time! This ensures the lentils will be firm and not mushy. Spread them out evenly on a baking sheet so they crisp up instead of steaming.
2. Roast for Maximum Flavor: Don't rush the squash or Brussels sprouts! Let them roast until golden and caramelized around the edges - that's where the deep, sweet flavor comes from.
3. Don't Skip Massaging: Gently rub the chopped kale with a little drizzle of dressing before assembling. This softens the leaves, reduces bitterness, and makes it easier to eat.
4. Balance the Flavors: Taste your dressing before adding it - you can adjust the maple syrup for more sweetness, vinegar for tang, or mustard for a little extra bite.
5. Add Dressing While Warm: Toss the roasted veggies with a bit of dressing while they're still warm so they soak up the flavor. Then add the kale and feta just before serving.
6. Make It Ahead: Roast the veggies, crisp the lentils, and prepare the dressing up to 2 days ahead. Combine everything just before serving for the best texture.
7. Serving Tip: Top with extra vegan feta or roasted nuts for an extra layer of richness and crunch.

How to Shred Brussels Sprouts

1. Prep the Sprouts: Remove any wilted or damaged outer leaves. Trim the stem end but keep the core intact to hold the layers together.
2. Slice Thinly (Knife Method): Place the sprout on a cutting board with the stem side down. Use a sharp chef's knife to cut the sprout in half lengthwise, then continue slicing thinly from top to bottom. Repeat with all sprouts. This creates fine, leafy shreds perfect for salads.
3. Use a Food Processor (Optional): Remove the stem ends and outer leaves. Quarter the sprouts and pulse in a food processor with the slicing blade until shredded. Be careful not to over-process - you want thin, leafy pieces, not mush.

Frequently Asked Questions

Recipe Variations and Ideas

1. Add More Protein: Top the salad with roasted chickpeas, baked tofu, or tempeh for an extra protein boost. Each adds heartiness and makes this salad a satisfying main dish.
2. Swap the Lentils: If you don't have lentils, try crispy quinoa or farro instead. Both offer a nutty crunch that pairs beautifully with the roasted veggies.
3. Try Different Veggies: Substitute or add roasted sweet potatoes, carrots, or parsnips for variety and extra color.
4. Use a Different Green: If kale isn't your favorite, use baby spinach, arugula, or a mix of hearty greens. Just note that softer greens won't hold up as long once dressed.
5. Add Fruit: Toss in dried cranberries, pomegranate seeds, or diced apples for a pop of sweetness that contrasts the earthy lentils and squash.
6. Try a New Dressing: Swap the maple dijon vinaigrette for a balsamic glaze, tahini dressing, or lemon herb dressing for a totally different flavor profile.
7. Make It a Grain Bowl: Serve the salad over cooked quinoa, brown rice, or wild rice to turn it into a cozy fall grain bowl.

Salad Nutritional Highlights

• High in Fiber: The kale, Brussels sprouts, roasted squash, and lentils provide plenty of fiber, supporting digestion and keeping you full longer.
• Plant-Based Protein: Lentils and vegan feta contribute protein, making the salad satisfying enough for a main dish.
• Vitamin A: From butternut squash, supporting eye health.
• Vitamin C: From kale and Brussels sprouts, boosting immunity.
• Calcium & Iron: From kale and lentils, supporting bone and blood health.
• Healthy Fats: Olive oil in the dressing and roasting oil adds heart-healthy monounsaturated fats.
• Antioxidant-Rich: Kale, Brussels sprouts, butternut squash, and spices in the crispy lentils provide antioxidants that help fight inflammation.
• Balanced Flavor with Minimal Added Sugar: A touch of maple syrup in the dressing adds sweetness naturally without overpowering the nutrients.
• Versatile & Low-Calorie: Full of veggies and plant-based protein, this salad is nutrient-dense without being heavy, making it great for lunch, dinner, or meal prep.

How to Store the Salad

Refrigerator: Store in an airtight container for up to 3-4 days.

• If you plan to eat it over time, keep the dressing in a separate jar and add just before serving.
• The lentils and roasted veggies will stay crisp longer this way.

Meal Prep Tip:
Roast the squash and lentils ahead of time and refrigerate them separately. Assemble the salad when ready to eat for the freshest texture.

Freezing:
Not recommended - roasted vegetables and greens lose their texture after thawing.

If you make this recipe please tag @censoredbaker on Instagram!

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