This Butternut Squash and Orzo Kale Salad is a hearty, colorful fall salad perfect for meal prep, holiday sides, or a wholesome weeknight lunch. Roasted squash and crispy chickpeas mix with tender orzo, baby kale, and crumbled feta (vegan alternative), all tossed in a sweet-savory maple-balsamic dressing for a satisfying flavor and texture.
I love a salad that feels hearty and nourishing without being heavy, and this warm kale salad does just that. Inspired by my Roasted Butternut Squash Quinoa Salad, it brings together fresh, bright greens, roasted squash, and crispy chickpeas, all coated in a simple maple-balsamic dressing. The textures and flavors are so satisfying, and I love that you can enjoy it warm or chilled. Plus, the whole thing is so easy to make and assemble. It's one of my favorite fall salad recipes.
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Ingredients To Make Easy Hearty Kale Salad:
Here's what you need to make this butternut squash salad recipe. And as always, I leave links to my favorite products.
Salad Ingredients:
- Baby Kale: Provides tender, nutrient-packed greens. I love the ease of ordering from OrganicGirl, and you only need one clamshell. But stock up to make my Easy Rainbow Kale Quinoa Salad as well.
- Butternut Squash: You only need one medium, peeled and cubed. Roasting it will add natural sweetness and a hearty texture to the salad.
- Chickpeas: For ease, I'm using canned ones. It adds plant-based protein and develops a satisfying crunch when roasted.
- Seasoning: Ground sage, sea salt, black pepper, and garlic powder infuse the roasted squash and chickpeas with earthy, aromatic warmth and a delicious flavor.
- Orzo: It adds a soft, chewy base that complements the roasted veggies and kale, similar to my Vegan Orzo Pasta Salad.
- Pickled Red Onions: This adds tanginess and a pop of color to the salad.
- Feta Cheese: Use one block, crumbled, and 100% vegan. It adds creaminess and a salty contrast.
- Pumpkin Seeds: This adds crunch and healthy fats.
Dressing Ingredients:
- Olive Oil: I'm using it as the base of the dressing and lightly coat the salad ingredients. I go for an extra-virgin olive oil.
- Balsamic Vinegar: Adds bright acidity and balances the sweetness of the roasted squash.
- Maple Syrup: It naturally sweetens the dressing, highlights fall flavors, and keeps it refined sugar-free.
- Ground Mustard Powder or Dijon Mustard: It provides subtle tang and depth to the dressing.
- Paprika: Adds warmth, mild spice, and vibrant color.
- Ground Sage: Links the dressing flavor to the roasted vegetables.
- Sea Salt: Enhances all the flavors in the dressing. I use at least 1 teaspoon, but adjust to taste.
See the recipe card for quantities.
How To Make It:
This salad is simple to prepare and comes together quickly, so it's perfect for meal prep, holiday sides, or a cozy weeknight lunch.
- 1. Preheat and Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2. Roast the Squash and Chickpeas: Arrange the cubed butternut squash and chickpeas on a parchment-lined baking sheet, season with sage, sea salt, black pepper, and garlic powder, and roast for 30-35 minutes, flipping halfway, until the squash is tender and the chickpeas are lightly crispy.
- 3. Cook the Orzo: While the veggies roast, cook 16 oz of orzo according to package directions. Drain, rinse under cold water, and set aside to cool.
- 4. Make the Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, maple syrup, mustard powder (or Dijon), paprika, ground sage, and sea salt. Taste and adjust seasoning as needed.
- 5. Assemble the Salad: In a large bowl, combine the cooled orzo, roasted squash and chickpeas, baby kale, pickled red onions, crumbled vegan feta, and pumpkin seeds. Drizzle with the dressing and toss gently to combine.
- 6. Serve: Enjoy warm or chilled.
Top Tips:
- Single Layer Roasting: Spread the squash and chickpeas in a single layer on the baking sheet to ensure even cooking and crispiness.
- Cool Slightly Before Tossing: Let the roasted ingredients cool for a few minutes before adding to the kale to keep the greens tender and prevent wilting.
- Dress Gradually: Add the dressing a little at a time to taste, ensuring the salad is lightly coated without becoming soggy.
- Cheese: Use a vegan feta to keep it plant-based friendly.
Variations And Substitutions:
- Kale Options: Swap baby kale for curly kale (like in my Vegan Roasted Chickpea Kale Caesar Salad), dinosaur kale, or lacinato kale, depending on your preference for texture and flavor.
- Sweetener: The dressing uses maple syrup, but you can substitute it with agave or coconut nectar to adjust the sweetness.
- Protein Boost: Add extra chickpeas or cooked quinoa to the mix to boost the protein content.
- Spice Variations: Add a pinch of pumpkin pie spice or smoked paprika for extra warmth.
- Dressing Alternatives: Replace the maple-balsamic-mustard dressing with my dressing from making my Butternut Squash Pomegranate Salad, or use the tahini dressing if you have leftovers from my Hearts of Palm Salad. It's a great way to change up the flavors.
Storage:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Serving Tip: Bring the salad to room temperature or serve slightly chilled. If desired, toss with a little bit of dressing just before serving.
- Meal Prep: This salad is perfect for meal prep. Assemble in advance and keep the dressing separate until ready to enjoy.
Equipment Needed:
- Prepared Baking Sheet: To roast the veggies and chickpeas.
- Parchment Paper: To line the rimmed baking sheet.
- Large Bowl: To mix and toss the salad ingredients.
- Small Bowl or Jar: For whisking the dressing.
- Medium Saucepan: To cook the orzo.
- Whisk or Fork: To combine the dressing smoothly.
- Spatula or Tongs: To gently toss the roasted ingredients into the salad.
Recipe FAQs:
Definitely, roasted sweet potato, Brussels sprouts, or cooked quinoa make excellent additions. You can also toss in pan-fried tofu if you have leftovers from making my Vegan Thai Red Curry With Tofu.
Yes! Its vibrant colors, hearty flavors, and versatility make it a perfect side dish for holiday dinners or festive gatherings.
Toss the roasted squash and chickpeas with the kale after they've cooled slightly, and add the dressing gradually to prevent the greens from becoming soggy.
Yes! Pre-cut squash from the grocery store is a great time-saver. Just make sure to pat it dry before roasting so it caramelizes properly. Roasting times may be slightly shorter since smaller pieces cook faster, so check for tenderness and golden edges.
More Amazing Vegan Salads To Try Next:
Looking for other recipes like this? Try these:
If you try this Butternut Squash And Orzo Kale Salad Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Butternut Squash and Orzo Kale Salad
Equipment
Ingredients
Ingredients:
- 1 clamshell organicgirl baby kale
- 1 butternut squash peeled and cubed
- 1 15.4oz can chickpeas drained and rinsed
- 1 teaspoon ground sage
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 16 oz orzo cooked according to package directions
- ¼ cup pickled red onions
- 1 block vegan feta cheese crumbled
- 3 tablespoon pumpkin seeds
For the Dressing:
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 3 tablespoon pure maple syrup
- ½ teaspoon ground mustard powder or 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon ground sage
- 1 teaspoon sea salt
Instructions
Preheat and Prep
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roast the Butternut Squash and Chickpeas
- Spread the cubed butternut squash and rinsed chickpeas onto the baking sheet. Drizzle lightly with olive oil (optional) and toss with the sage, sea salt, black pepper, and garlic powder.
- Roast for 30-35 minutes, flipping halfway, until the squash is golden and tender, and the chickpeas are slightly crispy.
Cook the Orzo
- While the veggies roast, cook the orzo according to package instructions. Drain, rinse under cold water, and set aside to cool.
Make the Dressing
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, maple syrup, mustard powder or Dijon, paprika, ground sage, and sea salt until well combined. Taste and adjust seasoning as needed.
Assemble the Salad
- In a large salad bowl, combine the cooled orzo, roasted squash and chickpeas, baby kale, pickled red onions, crumbled feta, and pumpkin seeds. Drizzle with the homemade dressing and toss gently to combine.
Serve
- Serve warm or chilled. Perfect as a meal-prep lunch or a holiday side!
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