Introduction: What is Maple Roasted Butternut Squash & Kale Salad?
Maple Roasted Butternut Squash & Kale Salad is the perfect blend of sweet, savory, and tangy flavors wrapped in a nutrient-packed, heartwarming dish. This fall-inspired salad features roasted butternut squash, crispy kale, dried cranberries, toasted nuts, and crumbled feta or goat cheese. Topped off with a tangy maple-Dijon vinaigrette, it delivers a delightful combination of textures and flavors. This salad is not only nutritious but also incredibly satisfying, making it a great choice for fall gatherings, healthy lunches, or a side dish that pairs perfectly with roasted meats. Whether served warm or at room temperature, it’s bound to become a favorite.
In this article, we will dive deeper into the origin of this recipe, walk you through each step of preparing this delicious dish, and explore some variations to customize it to your taste.
Origin of the Maple Squash Salad
Maple Roasted Butternut Squash & Kale Salad is a modern twist on traditional autumn salads. It combines two seasonal ingredients: butternut squash, which is naturally sweet and savory, and kale, a superfood packed with nutrients. The salad incorporates maple syrup, which is a hallmark of North American cuisine, especially in the fall months, providing a warm sweetness that complements the roasted squash.
The addition of a tangy maple-Dijon vinaigrette and textures from dried cranberries, nuts, and cheese elevates this dish into a complete, satisfying meal or side dish. This recipe embodies the spirit of fall, making it a must-try for anyone looking to enjoy a comforting, wholesome meal packed with seasonal flavors.
Ingredients with Quantities
For the Salad:
- 4 cups kale (stems removed, leaves chopped)
- 3 cups butternut squash (peeled and cubed, about 1 small squash)
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- Salt & pepper, to taste
- ½ cup dried cranberries
- ½ cup pecans (toasted) or walnuts
- ¼ cup crumbled feta or goat cheese
- Optional: ½ apple, thinly sliced (for extra crunch)
For the Maple-Dijon Vinaigrette:
- 3 tbsp olive oil
- 1½ tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- ½ tsp lemon juice (optional, for brightness)
- Salt & pepper, to taste
Step-by-Step Directions and Preparation Method
1: Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, maple syrup, salt, and pepper in a bowl.
- Spread the squash evenly on a parchment-lined baking sheet.
- Roast for 25–30 minutes, tossing halfway through, until the squash is caramelized and tender. The roasting process brings out the natural sweetness of the squash while creating a slightly crispy edge, which adds texture to the salad.
2: Prepare the Kale
- While the squash is roasting, place the chopped kale in a large mixing bowl.
- Drizzle a small amount of olive oil over the kale and sprinkle with a pinch of salt.
- Massage the kale with your hands for 1–2 minutes. This will help break down the tough fibers, making the kale more tender and enhancing its vibrant color. Massaging also helps balance the bitter flavor of kale.
3: Make the Maple-Dijon Vinaigrette
- In a small bowl or jar, combine 3 tbsp olive oil, 1½ tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, and ½ tsp lemon juice (if using).
- Whisk or shake until the dressing is well-emulsified. The maple syrup adds sweetness while the Dijon mustard gives the dressing a tangy kick, perfectly complementing the roasted squash and kale.
4: Assemble the Salad
- Once the squash is roasted, add it to the kale along with dried cranberries, toasted pecans, and crumbled feta cheese (or goat cheese).
- Pour the prepared vinaigrette over the salad and toss gently to combine. Ensure that all the ingredients are coated in the dressing, which will infuse the salad with its rich flavor.
5: Serve
This salad can be served warm, straight from the oven, or at room temperature. For an extra touch of freshness, garnish with thinly sliced apple for a delightful crunch. If you want a more indulgent version, add extra feta or goat cheese.
Tips & Variations
While this Maple Roasted Butternut Squash & Kale Salad is already a delightful combination of flavors, you can tweak it to suit your preferences. Here are a few variations and tips to elevate the dish:
- Make it Heartier: Add cooked farro, quinoa, or wild rice to the salad for an additional serving of grains. These ingredients not only enhance the texture but also make the salad more filling, making it perfect for a main course.
- Protein Boost: If you’d like to add more protein to your salad, consider topping it with grilled chicken, roasted chickpeas, or tofu. These additions will make the salad a more complete and balanced meal.
- Nut Substitutes: If you’re not fond of pecans, try swapping them for pumpkin seeds or walnuts. Both options offer a delicious crunch and are packed with healthy fats.
- Cheese Variations: Swap out the feta cheese for Parmesan if you prefer a sharper flavor, or use goat cheese for a tangy, creamy texture.
- Seasonal Additions: Experiment with adding other seasonal ingredients like roasted beets, pomegranate seeds, or roasted sweet potatoes for a unique twist on the original recipe.
- For Vegan Diets: To make this salad fully plant-based, simply omit the cheese or replace it with vegan feta cheese or nutritional yeast for a cheesy flavor without the dairy.
FAQs (Frequently Asked Questions): Maple Roasted Butternut Squash & Kale Salad
1. Can I make Butternut Squash Kale Salad ahead of time?
Yes, you can prepare the salad in advance! Keep the roasted squash, kale, and cranberries separate from the dressing until you’re ready to serve. This will keep the kale from getting soggy. You can store the salad in the fridge for 2–3 days.
2. Can I use frozen butternut squash?
While fresh butternut squash provides the best flavor and texture, you can use frozen cubed squash in a pinch. Just ensure it’s well-drained to prevent excess moisture when roasting.
3. Can I add other veggies to the salad?
Absolutely! Feel free to add roasted Brussels sprouts, red onions, or even roasted carrots for a vibrant, veggie-packed salad.
4. How do I make this salad spicy?
If you like a bit of spice, consider adding a pinch of cayenne pepper to the dressing or sprinkling red pepper flakes on top for a warming kick.
Conclusion: Maple Roasted Butternut Squash & Kale Salad
Maple Roasted Butternut Squash & Kale Salad is a delightful, nutrient-packed dish that combines the earthy flavors of kale with the sweet, caramelized butternut squash and the tangy maple-Dijon vinaigrette. Perfect for fall, this salad is not only healthy but also versatile, allowing you to add grains, proteins, or additional veggies to suit your needs. Whether served warm or at room temperature, this salad makes for a wholesome meal or a vibrant side dish. With its perfect balance of textures, flavors, and seasonal ingredients, this Maple Roasted Butternut Squash & Kale Salad is sure to become a favorite on your table.
Don’t forget to try the variations for a personalized twist! This is the kind of dish that can adapt to your tastes and make every meal a little more special.
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Maple Roasted Butternut Squash & Kale Salad Recipe – A Nutritious Fall Delight
- Total Time: 45 mins
- Yield: 4 servings 1x
- Diet: Vegan
Description
Maple Roasted Butternut Squash & Kale Salad is the perfect blend of sweet, savory, and tangy flavors wrapped in a nutrient-packed, heartwarming dish. This fall-inspired salad features roasted butternut squash, crispy kale, dried cranberries, toasted nuts, and crumbled feta or goat cheese. Topped off with a tangy maple-Dijon vinaigrette, it delivers a delightful combination of textures and flavors. This salad is not only nutritious but also incredibly satisfying, making it a great choice for fall gatherings, healthy lunches, or a side dish that pairs perfectly with roasted meats. Whether served warm or at room temperature, it’s bound to become a favorite.
Ingredients
For the Salad:
4 cups kale, stems removed and leaves chopped
3 cups butternut squash, peeled and cubed (about 1 small squash)
2 tbsp olive oil
2 tbsp pure maple syrup
Salt & pepper, to taste
½ cup dried cranberries
½ cup pecans, toasted (or walnuts)
¼ cup crumbled feta or goat cheese
Optional: ½ apple, thinly sliced (for extra crunch)
For the Maple-Dijon Vinaigrette:
3 tbsp olive oil
1½ tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
½ tsp lemon juice (optional, for brightness)
Salt & pepper, to taste
Instructions
Roast the Butternut Squash
Preheat oven to 400°F (200°C).
Toss squash cubes with olive oil, maple syrup, salt, and pepper.
Spread on a parchment-lined baking sheet.
Roast for 25–30 minutes, tossing halfway, until caramelized and tender.
Prepare the Kale
While the squash roasts, place chopped kale in a large bowl.
Drizzle with a tiny bit of olive oil and a pinch of salt.
Massage kale with your hands for 1–2 minutes until it softens and darkens in color.
Make the Dressing
In a small bowl or jar, whisk together olive oil, vinegar, maple syrup, Dijon mustard, lemon juice, salt, and pepper until emulsified.
Assemble the Salad
Add roasted squash, cranberries, toasted pecans, and feta to the kale.
Pour dressing over and toss gently to combine.
Serve
Serve warm or room temperature.
Optional: garnish with thin apple slices or extra feta.
Notes
This Maple Roasted Butternut Squash & Kale Salad is a perfect balance of sweet, savory, and earthy flavors. For added crunch and flavor, sprinkle with toasted pecans or pumpkin seeds. A drizzle of balsamic reduction or a sprinkle of goat cheese elevates it for a more festive or gourmet touch.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Roasting & Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Maple Roasted Butternut Squash & Kale Salad Recipe
