Maple-Roasted Squash and Kale Salad Recipe
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.
- 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
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
- Preheat oven: Set your oven to 400°F (200°C) to prepare for roasting the squash.
- 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.
- 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.
- 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.
- 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.
- 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.
- Toss salad: Drizzle the dressing evenly over the salad and toss gently to combine all ingredients without mashing the squash or kale.
- 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
