This Butternut Squash & Quinoa Kale Salad with Maple Dijon Vinaigrette is a healthy vegan recipe that is full of sweet flavors. It features massaged kale, hearty butternut squash, fluffy quinoa, medjool dates, pecans, pumpkin seeds, and a maple dijon vinaigrette. Enjoy this fall-infused vegan salad recipe for a quick weeknight dinner or nourishing meal prep option!

Butternut Squash & Quinoa Kale Salad with Maple Dijon Vinaigrette recipe with a fork in it, topped with medjool dates, pecans, and pumpkin seeds.

While summer may be behind us for now, that doesn’t stop my salad addiction.

When I created this Butternut Squash & Quinoa Kale Salad with Maple Dijon Vinaigrette, I knew that it would be a hit.

Between the massaged kale, hearty butternut squash, fluffy quinoa, dried fruit, nuts, seeds, & the sweet dressing, each bite will have you falling in love with kale salads.

Needless to say, this kale salad creation will be enjoyed by all.

Why You’ll Love this Healthy Vegan Salad Recipe

Full of Flavor & Loaded with Nutrition: Just because this bowl is on a base of greens, doesn’t mean that there is a lack of taste.
Quick & Easy: This healthy vegan salad recipe comes together in about 30 minutes.
Great for Meal Prep: This Butternut Squash & Quinoa Kale Salad with Maple Dijon Vinaigrette stores well in the fridge, making it a great recipe to meal prep for quick + healthy dinners throughout the week.

Vegan Butternut Squash & Quinoa Kale Salad with Maple Dijon Vinaigrette recipe with a fork in it, topped with medjool dates, pecans, and pumpkin seeds.

Ingredients

Organic Butternut Squash: I used honeynut squash for this grain bowl recipe, but butternut squash will do! You can buy a whole organic butternut squash and chop it yourself or you can buy pre-cut organic butternut squash!
Organic Quinoa: To provide these bowls with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or multi-color quinoa all work for this recipe.
Organic Medjool Dates: Typically fall salads include some sort of fruit, such as dried cranberries, dried cherries, chopped apples, or pomegranate seeds. While you can certainly use any fruit, I opted for medjool dates, just be sure they’re pitted!
Organic Nuts & Seeds: A combo of pecans & pumpkin seeds.
Organic Extra-Virgin Olive Oil: Olive oil is the perfect oil to use in this dressing. Be sure to use extra-virgin olive oil for optimal flavor + health benefits.
Organic Lemon: Just a squeeze of fresh lemon takes this dressing to the next level!
Organic Pure Maple Syrup: One of my favorite natural sweeteners. It adds the perfect amount of sweetness to the dressing, without the need of any refined sugars.
Organic Dijon Mustard: To balance out the sweetness, dijon mustard adds a bit of “tang.” Careful, a little goes a long way.
Organic Garlic: Please use fresh garlic, as opposed to powdered. This is an ingredient that you never want to skip!
Sea Salt & Black Pepper: Just a healthy pinch of each to add to this salad dressing.

How To Make

Butternut Squash. Preheat the oven to 425 degrees F. On a baking sheet, toss the butternut squash with the avocado oil & seasonings. Transfer to the oven and roast for 20 – 25 minutes, tossing halfway.
Quinoa. Prepare quinoa as instructed from the package.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Maple Dijon Vinaigrette. Whisk all of the dressing ingredients to a bowl, until well combined.
Assemble Option #1. To the kale bowl, add the butternut, cooked quinoa, chopped medjool dates, nuts, seeds, and dressing. Toss until well combined.
Assemble Option #2. Divide the greens and quinoa between bowls. Top with the roasted butternut squash, chopped medjool dates, the dressing, nuts, and seeds.

Tips for Making this Vegan Fall Salad Recipe Perfectly

Organic Butternut Squash: I used honeynut squash for this recipe, but butternut squash will do! You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.
Swap the Squash: Not a fan of butternut squash? No worries! Swap for acorn squash or delicata squash instead.
Organic Vegetables: Roast up some more vegetables, such as cauliflower, broccoli, or brussels sprouts.
Baking: Be sure to flip the squash halfway, as this ensures even baking.

Storing & Reheating

As mentioned above, this Butternut Squash & Quinoa Kale Salad with Maple Dijon Vinaigrette recipe is perfect for healthy vegan leftovers & meal prep!

Fridge Storage. Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the butternut squash and cooked quinoa to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the kale, dressing, and remaining toppings.

Healthy Fall Vegan Butternut Squash & Quinoa Kale Salad with Maple Dijon Vinaigrette recipe with a fork in it, topped with medjool dates, pecans, and pumpkin seeds.

More Healthy Vegan Quinoa Salad Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Butternut Squash & Quinoa Kale Salad with Maple Dijon Vinaigrette

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 20
Total Time: 30
Yield: 4 1x
Category: Salad
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

BUTTERNUT SQUASH

1 honeynut or regular butternut, peeled & chopped
1 tbsp avocado oil
Sea salt & black pepper, to taste

QUINOA

½ cup dry quinoa

SALAD

1 bunch kale
¼ cup pitted medjool dates
¼ cup raw pecans
¼ cup pumpkin seeds

MAPLE DIJON VINAIGRETTE

¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp pure maple syrup
2 tsp dijon mustard
2 garlic cloves, minced
Sea salt & black pepper, to taste

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Instructions

Butternut Squash. Preheat the oven to 425 degrees F. On a baking sheet, toss the butternut squash with the avocado oil & seasonings. Transfer to the oven and roast for 20 – 25 minutes, tossing halfway.
Quinoa. Prepare quinoa as instructed from the package.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Maple Dijon Vinaigrette. Whisk all of the dressing ingredients to a bowl, until well combined.
Assemble Option #1. To the kale bowl, add the butternut, cooked quinoa, chopped medjool dates, nuts, seeds, and dressing. Toss until well combined.
Assemble Option #2. Divide the greens and quinoa between bowls. Top with the roasted butternut squash, chopped medjool dates, the dressing, nuts, and seeds.

Notes

Organic Butternut Squash: I used honeynut squash for this recipe, but butternut squash will do! You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.

Swap the Squash: Not a fan of butternut squash? No worries! Swap for acorn squash or delicata squash instead.

Organic Vegetables: Roast up some more vegetables, such as cauliflower, broccoli, or brussels sprouts.

Baking: Be sure to flip the squash halfway, as this ensures even baking.

Storring & Reheating: Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the butternut squash and cooked quinoa to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the kale, dressing, and remaining toppings.