Maple-Roasted Squash and Kale Salad Recipe

Introduction

This Maple-Roasted Squash and Kale Salad is a perfect blend of sweet, savory, and tangy flavors. Roasting the acorn squash with maple syrup brings out its natural sweetness, while the kale adds a hearty, nutritious base. Topped with goat cheese, pecans, and dried cranberries, this salad is both satisfying and vibrant.

Ingredients

• 1 medium acorn squash, cubed
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 bunch curly kale, stemmed and chopped
• 1/3 cup goat cheese (optional)
• 1/4 cup toasted pecans
• 1/4 cup dried cranberries
• Salt and pepper to taste
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). In a bowl, toss the cubed acorn squash with 2 tablespoons olive oil, 2 tablespoons maple syrup, salt, and pepper until well coated.
2. Step 2: Spread the squash evenly on a baking sheet and roast for 25–30 minutes, turning the cubes halfway through to ensure even caramelization.
3. Step 3: While the squash roasts, place the chopped kale in a large bowl with a pinch of salt and a small splash of olive oil. Massage the kale gently with your hands for 2–3 minutes until it softens and becomes bright green.
4. Step 4: When the squash is done roasting, let it cool slightly. Then add it to the bowl with the massaged kale.
5. Step 5: Add the dried cranberries, toasted pecans, and goat cheese if using to the bowl.
6. Step 6: In a small bowl, whisk together 1 tablespoon maple syrup, 1 tablespoon Dijon mustard, 2 tablespoons olive oil, and 1 tablespoon apple cider vinegar to make the dressing.
7. Step 7: Drizzle the dressing over the salad and toss gently to combine all the flavors.
8. Step 8: Serve the salad warm or chilled, according to your preference.

Tips & Variations

• For extra crunch, substitute pecans with toasted walnuts or pumpkin seeds.
• If you prefer a vegan option, omit the goat cheese or replace it with a plant-based cheese.
• Use other winter squash varieties like butternut or delicata if acorn squash isn’t available.
• Massage kale thoroughly to soften its texture and reduce bitterness, making the salad more enjoyable.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Roasted squash may soften over time, so reheat gently in the oven or microwave before serving if you prefer it warm. The salad can also be served cold right from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can roast the squash and prepare the kale ahead of time. Keep the dressing separate until just before serving to maintain freshness.

Is this salad suitable for meal prep?

Absolutely. It stores well for a few days and makes a nutritious, ready-to-eat lunch or side dish when properly refrigerated.

Maple-Roasted Squash and Kale Salad Recipe

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★★★★★

4.5 from 72 reviews

A vibrant and healthy Maple-Roasted Squash and Kale Salad combining sweet maple-glazed roasted acorn squash, tender massaged kale, crunchy toasted pecans, tangy dried cranberries, and optional creamy goat cheese, all tossed in a zesty maple-Dijon dressing. Perfect as a nourishing lunch or side dish with a balance of sweet, savory, and tart flavors.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Squash

• 1 medium acorn squash, cubed
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• Salt and pepper to taste

Salad Base

• 1 bunch curly kale, stemmed and chopped

Toppings

• 1/4 cup toasted pecans
• 1/4 cup dried cranberries
• 1/3 cup goat cheese (optional)

Dressing

• 1 tablespoon pure maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat oven: Set your oven to 400°F (200°C) to prepare for roasting the squash.
2. Prepare and roast squash: In a bowl, toss the cubed acorn squash with 2 tablespoons olive oil, 2 tablespoons maple syrup, salt, and pepper until evenly coated. Spread the cubes in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway through to ensure even caramelization.
3. Massage the kale: While the squash roasts, place the chopped kale in a large bowl with a pinch of salt and a splash of olive oil. Massage the leaves gently for 2–3 minutes until they soften and darken, making them more tender and easier to digest.
4. Cool the squash: Once roasted, remove the squash from the oven and allow it to cool slightly so it doesn’t wilt the kale or cheese when mixed together.
5. Combine salad components: Add the roasted squash to the massaged kale. Then stir in dried cranberries, toasted pecans, and goat cheese if using, creating layers of texture and flavor.
6. Make the dressing: Whisk together 1 tablespoon maple syrup, 1 tablespoon Dijon mustard, 2 tablespoons olive oil, and 1 tablespoon apple cider vinegar until smooth and emulsified.
7. Toss salad: Drizzle the dressing evenly over the salad and toss gently to combine all ingredients without mashing the squash or kale.
8. Serve: Enjoy the salad warm soon after assembly or chill and serve cold as a refreshing meal or side dish.

Notes

• You can substitute acorn squash with butternut or delicata squash if preferred.
• For a vegan option, omit goat cheese or replace with a plant-based cheese alternative.
• To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and golden.
• Massaging the kale is essential to soften it and reduce its bitterness.
• Adjust the dressing acidity and sweetness according to your taste by varying apple cider vinegar and maple syrup amounts.

Keywords: maple roasted squash salad, kale salad, fall salad, healthy salad, roasted acorn squash, vegan option, Thanksgiving side