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:
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4 cups kale, stems removed and leaves chopped
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3 cups butternut squash, peeled and cubed (about 1 small squash)
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2 tbsp olive oil
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2 tbsp pure maple syrup
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Salt & pepper, to taste
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½ cup dried cranberries
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½ cup pecans, toasted (or walnuts)
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¼ cup crumbled feta or goat cheese
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Optional: ½ apple, thinly sliced (for extra crunch)
For the Maple-Dijon Vinaigrette:
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3 tbsp olive oil
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1½ tbsp apple cider vinegar
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1 tbsp maple syrup
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1 tsp Dijon mustard
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½ tsp lemon juice (optional, for brightness)
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Salt & pepper, to taste
Instructions
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Roast the Butternut Squash
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Preheat oven to 400°F (200°C).
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Toss squash cubes with olive oil, maple syrup, salt, and pepper.
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Spread on a parchment-lined baking sheet.
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Roast for 25–30 minutes, tossing halfway, until caramelized and tender.
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Prepare the Kale
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While the squash roasts, place chopped kale in a large bowl.
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Drizzle with a tiny bit of olive oil and a pinch of salt.
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Massage kale with your hands for 1–2 minutes until it softens and darkens in color.
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Make the Dressing
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In a small bowl or jar, whisk together olive oil, vinegar, maple syrup, Dijon mustard, lemon juice, salt, and pepper until emulsified.
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Assemble the Salad
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Add roasted squash, cranberries, toasted pecans, and feta to the kale.
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Pour dressing over and toss gently to combine.
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Serve
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Serve warm or room temperature.
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Optional: garnish with thin apple slices or extra feta.
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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