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