Butternut Squash, Quinoa & Kale Salad with Warm Goat Cheese
When preparing for the barrage of winter dinner parties that lie ahead I often turn to a kale salad because the tough leaves can be dressed ahead of time and sit for a few hours without wilting.
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This butternut squash quinoa kale salad with warm goat cheese and apple cider vinaigrette is a seasonal standout that combines roasted sweet butternut squash, protein-packed quinoa, and hearty kale with tangy warm goat cheese and a bright, apple cider vinaigrette for balanced flavor in every bite. (Talk about a fiber-forward lunch option!).
With roasted squash adding caramelized sweetness and the vinaigrette delivering crisp acidity, this salad is perfect for cozy weekend gatherings, weeknight dinners, or meal prep that feels both nutritious and indulgent. If you love this butternut squash quinoa kale salad, you will also enjoy my kale harvest grain bowl or this crunchy roasted broccoli salad grain bowl with arugula next.
Why You’ll Love This Recipe
- Seasonal and vibrant – Roasted butternut squash and kale make this salad gorgeous and flavorful.
- Balanced nutrition – Quinoa and goat cheese bring protein while greens and squash add vitamins and fiber.
- Elegant yet approachable – Perfect for casual meals or entertaining guests.
Key Ingredients in This Recipe
- Butternut squash – Butternut squash has a sweet nutty taste similar to pumpkin. The flavor is complimented by the kale and creamy goat cheese in this recipe.
- Kale – Kale can be tough if served immediately. I toss the kale in dressing that is then “massage it in” so that as the kale sits it becomes tender. The kale can even be prepped earlier in the day and left to sit. Unlike other greens it won’t become soggy!
- Goat cheese – Also known as chèvre, is a creamy, mild cheese made from goat’s milk. This cheese has a tart, tangy flavor and actually has many different varieties. The most common goat cheese in America is fresh chèvre found in log form. In this recipe I cut and batter slices of the log of before frying it until crispy. The cheese softens but does not melt as it cooks.
- Quinoa – Quinoa is a whole grain cooked similar to rice. I cook quinoa in chicken stock for added flavor but you can substitute water in a pinch. There are a few different types but white quinoa is the most common.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Toast the quinoa before boiling to enhance its nutty flavor and reduce bitterness while keeping the cooked grains fluffy and distinct.
Swaps and Substitutions
- Squash: Substitute roasted sweet potatoes or pumpkin if butternut isn’t available.
- Grain: Use farro, brown rice, or couscous in place of quinoa.
- Greens: Swap kale for baby spinach or Swiss chard for a softer texture.
- Cheese: Replace goat cheese with feta or halloumi for a different flavor profile.
- Nuts/Seeds: Use pecans, walnuts, or pumpkin seeds depending on what you have on hand.
How to Make Butternut Squash, Quinoa & Kale Salad (Step-by-Step)
In a small saucepan over medium bring the apple cider to a boil and reduce until about 2 tablespoons remain. Let cool then in a medium mixing bowl whisk together the reduced cider with the cider vinegar, shallot, mustard, and olive oil. Season to taste with salt and pepper.
Preheat the oven to 400ºF. Toss the squash in the olive oil and spread in a single layer on an aluminum-foil lined baking sheet. Season with salt and pepper. Roast until the squash is tender and lightly golden brown, about 25 minutes.
Heat a medium saucepan over medium heat then add the quinoa and chicken stock. Bring to a boil then reduce the heat to medium-low and let simmer, stirring occasionally, until all the stock has been absorbed, about 15 minutes. Fluff the quinoa with a fork.
Cut the goat cheese into ¼-inch medallions. Add the milk to one shallow bowl and the breadcrumbs to another shallow bowl. Working one at a time, dip the goat cheese in the milk then press gently into the breadcrumbs to coat on both sides. Continue with the remaining goat cheese medallions and set aside. Heat a medium sauté pan over medium heat, add the vegetable oil and heat through. Working a few at a time, fry the goat cheese until golden brown on both sides, about 5 minutes.
In a large salad bowl toss together the squash, quinoa, and kale and set aside. Then add the dressing to the salad and massage into the kale. Toss until evenly coated. Serve with the goat cheese on top.
How to Serve Butternut Squash, Quinoa & Kale Salad
- As a meal: Divide into bowls and drizzle extra vinaigrette over the top.
- With sides: Serve alongside warm crusty bread or roasted root vegetables.
- For entertaining: Plate on a large platter with extra toasted nuts sprinkled over the top.
How to Store Butternut Squash, Quinoa & Kale Salad
- Refrigerator: Store in an airtight container for up to 3 days.
- Dressing: Keep vinaigrette separate and toss just before serving to preserve texture.
- Reheating: Warm leftover squash and quinoa gently before tossing with kale and goat cheese.
FAQ – Frequently Asked Questions
Can I make this butternut squash quinoa kale salad ahead of time?
Yes. Roast the squash and cook the quinoa ahead, then assemble and dress right before serving for best texture.
Is this butternut squash quinoa kale salad gluten-free?
Yes. Using quinoa and naturally gluten-free ingredients makes this salad suitable for gluten-free diets.
What makes the warm goat cheese special in this butternut squash quinoa kale salad?
Warm goat cheese adds a creamy, tangy contrast to the hearty kale and sweet squash, enhancing the overall flavor profile.
Can I replace kale with another green in this recipe?
Absolutely. Baby spinach or Swiss chard work well as milder alternatives to kale.
How do I keep the quinoa from clumping in the salad?
Rinse quinoa before cooking and fluff with a fork once done to keep the grains separate and light.
Other Recipes to Try
If you added this refreshing salad to your lunch rotation, check out some of these other easy meal prep ideas:
- Crab Salad with Popped Quinoa and Tarragon Dressing
- Mexican-Inspired Kale Salad
- Kale Caesar Salad with Crispy Shrimp
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Butternut Squash, Quinoa & Kale Salad with Warm Goat Cheese and Apple Cider Vinaigrette
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Ingredients:
For the dressing:
- ¾ cup apple cider
- 2 tablespoons apple cider vinegar
- 1 tablespoon diced shallot
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For the quinoa and kale salad:
- 3 cups diced butternut squash
- 2 tablespoons extra-virgin olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ½ cup white quinoa
- 1 cup chicken stock
- 4 cups chopped kale
For the warm goat cheese:
- 8 ounce log goat cheese
- 1 cup whole milk
- ½ cup Italian breadcrumbs
- 1 cup vegetable oil
Instructions:
For the dressing:
- In a small saucepan over medium bring the apple cider to a boil and reduce until about 2 tablespoons remain.
- Let cool then in a medium mixing bowl whisk together the reduced cider with the cider vinegar, shallot, mustard, and olive oil. Season to taste with salt and pepper.
For the quinoa and kale salad:
- Preheat the oven to 400ºF (200ºC). Toss the squash in the olive oil and spread in a single layer on an aluminum-foil lined baking sheet. Season with salt and pepper. Roast until the squash is tender and lightly golden brown, about 25 minutes.
- Heat a medium saucepan over medium heat then add the quinoa and chicken stock. Bring to a boil then reduce the heat to medium-low and let simmer, stirring occasionally, until all the stock has been absorbed, about 15 minutes.
- Fluff the quinoa with a fork.
- In a large salad bowl toss together the squash, quinoa, and kale and set aside.
For the warm goat cheese:
- Cut the goat cheese into ¼-inch medallions. Add the milk to one shallow bowl and the breadcrumbs to another shallow bowl.
- Working one at a time, dip the goat cheese in the milk then press gently into the breadcrumbs to coat on both sides. Continue with the remaining goat cheese medallions and set aside.
- Heat a medium sauté pan over medium heat, add the vegetable oil and heat through. Working a few at a time, fry the goat cheese until golden brown on both sides, about 5 minutes.
To serve:
- Add the dressing to the salad and toss until evenly coated. Serve with the goat cheese on top.
Notes:
Toast the quinoa before boiling to enhance its nutty flavor and reduce bitterness while keeping the cooked grains fluffy and distinct.
Nutrition:
Calories: 1044kcal | Carbohydrates: 50g | Protein: 22g | Fat: 86g | Saturated Fat: 20g | Polyunsaturated Fat: 35g | Monounsaturated Fat: 27g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 575mg | Potassium: 987mg | Fiber: 7g | Sugar: 13g | Vitamin A: 18574IU | Vitamin C: 86mg | Calcium: 420mg | Iron: 5mg
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