Skip to Content

Autumn Salad with Butternut Squash, Turkey, and Kale

As an Amazon Associate I earn from qualifying purchases.

Welcome Autumn with this healthy kale salad with butternut squash and turkey tossed with a simple honey Dijon vinaigrette and garnished with pumpkin seeds.

A bowl of autumn salad with butternut squash, turkey, and kale

Autumn Salad with Butternut Squash, Turkey, and Kale

Today’s Autumn Salad with Butternut Squash, Turkey, and Kale would be a prefect addition to your weekday lunch meal prep plans.

Hate peeling and cooking butternut squash? No worries!

Using a couple of convenience items—deli turkey and fresh cubed butternut squash from your grocery store’s produce cooler—makes prepping this hearty salad super simple and easy.

A person pouring dressing on autumn salad with butternut squash, turkey, and kale

Making homemade vinaigrette is easy

Yes, you could use a bottled vinaigrette, but making it fresh only takes five minutes and a few staple ingredients that you probably always have on hand—lemon juice, honey, Dijon mustard, and olive oil.

I buy olive oil in bulk and really love making my own salad dressings. They’re healthier—less fat and sodium—and always taste fresh.

A bowl of autumn salad with butternut squash, turkey, and kale

I love butternut squash, but sometimes just don’t have the time it takes to prepare, so the convenience of cubed squash definitely works in my favor. If you do want to do this from scratch, this post by Tori Avey is very helpful.

A bowl of autumn salad with butternut squash, turkey, and kale

Instructions

To prep this salad for a week’s worth of lunches, start with a bunch of kale.

  1. Remove the stems from the kale and wash the leaves. Chop the leaves as small as you like and toss them into a salad spinner to remove the moisture.
  2. Once your greens are good and dry, divide the kale among four plastic lunch containers and top with equal amounts of the butternut squash and turkey.
  3. Finish by dividing up the Parmesan cheese and pumpkin seeds, and if you like add a few nuts—almonds or walnuts.
  4. Add the vinaigrette just before serving.
Salad on a fork, with autumn salad with butternut squash, turkey, and kale

Love kale salads? Then you might also like these recipes:

Please share!

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

Yield: 4 servings

Autumn Salad

A bowl of autumn salad with butternut squash, turkey, and kale

Welcome Autumn with this healthy kale salad with butternut squash and turkey tossed with a simple honey Dijon vinaigrette and garnished with pumpkin seeds.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 bunch kale, stems removed and chopped (about 7 cups)
  • 8 oz. turkey, cubed
  • 2 cups butternut squash, cubed
  • 1 tablespoon olive oil
  • 1/4 teaspoon lite salt
  • 1/4 teaspoon black pepper
  • 1/4 cup shaved Parmesan cheese
  • 2 tablespoons pumpkin seeds

Honey Dijon Vinaigrette

  • 1 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon lite salt
  • 4 tablespoons olive oil

Instructions

  1. Preheat oven to 400 degrees. Lightly coat a baking pan with cooking spray. Add butternut squash cubes to the pan and drizzle with one1tablespoon olive oil and the salt and pepper. Bake for 15-20 minutes, turning once, or until the squash is tender.
  2. In a small bowl, combine the lemon juice, Dijon mustard, honey, and salt. Slowly add in the olive oil, whisking until the dressing is emulsified. Set aside.
  3. Place the kale, cooked squash, and parmesan cheese into a large bowl. Pour the dressing on top and toss gently to combine. Garnish with pumpkin seeds and serve immediately.

Notes

 

Nutrition Information:

Serving Size:

1 Servings

Amount Per Serving: Calories: 408.1Saturated Fat: 5.5gCholesterol: 33.9mgSodium: 1098.8mgCarbohydrates: 31.8gProtein: 21.4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

Baked Jalapeño Pimento Cheese | Life, Love, and Good Food
Previous
Baked Jalapeño Pimento Cheese
BLT Pizza on pizza board
Next
BLT Pizza with Garlic-Mayo Pizza Sauce

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares