Maple-Roasted Squash & Kale Salad is one of my favorite fall and winter salads—warm, vibrant, and full of comforting flavor. Tender kale is tossed with sweet, caramelized squash roasted in maple syrup, then balanced with tangy dressing, crunchy toppings, and creamy elements. It’s hearty enough to serve as a main dish but also makes a beautiful side for holiday meals or weeknight dinners.
Why You’ll Love This Recipe
I love this salad because it’s the perfect blend of flavors and textures. The maple-roasted squash brings a subtle sweetness, while the kale gives it a nutritious base that holds up well to warm ingredients. It feels nourishing and cozy, yet still light and fresh. Plus, it’s easy to prep ahead, great for meal prep, and completely customizable depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Butternut squash or delicata squash, peeled and cubed
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Maple syrup
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Olive oil
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Salt
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Black pepper
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Fresh kale (I like curly or lacinato), stems removed and chopped
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Lemon juice or apple cider vinegar
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Dijon mustard (for dressing)
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Garlic, minced (optional)
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Nuts or seeds (such as pecans, walnuts, or pumpkin seeds)
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Dried cranberries or pomegranate seeds
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Vegan feta or goat cheese (optional for creaminess)
Directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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I toss the squash cubes with olive oil, maple syrup, salt, and pepper, then spread them on the baking sheet in a single layer.
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I roast for 25–30 minutes, flipping halfway through, until the squash is tender and caramelized on the edges.
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While the squash roasts, I massage the kale with a bit of olive oil and lemon juice to soften it. I let it sit while everything else comes together.
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I whisk together the dressing using olive oil, lemon juice or vinegar, Dijon mustard, and garlic, seasoning with salt and pepper to taste.
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Once the squash is done, I let it cool slightly, then toss it with the kale and the dressing.
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I top the salad with nuts or seeds, cranberries or pomegranate seeds, and vegan feta or goat cheese if I’m using it.
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I serve the salad warm or at room temperature.
Servings and timing
This recipe makes about 4 servings as a main dish or 6 as a side. It takes about 15 minutes to prep and 30 minutes to roast, so it’s ready in about 45 minutes.
Variations
Sometimes I use roasted sweet potatoes instead of squash for a different flavor. I’ve also added quinoa, farro, or lentils to make it more filling. When I want a smoky element, I toss in roasted chickpeas or smoked almonds. And if I’m not keeping it vegan, I’ll sprinkle on some shaved parmesan or add a soft-boiled egg.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. The kale holds up well, even after being dressed. To reheat, I warm the squash separately and toss it back into the salad just before serving. I also enjoy this salad cold the next day—it keeps its flavor and texture beautifully.
FAQs
Can I use pre-cut squash?
Yes, pre-cut squash works great and saves time. I just make sure the pieces are evenly sized so they roast properly.
Do I have to massage the kale?
I do—it helps soften the leaves and makes them more enjoyable to eat. It only takes a minute or two and makes a big difference.
Can I make this salad ahead of time?
Yes, I often roast the squash and prep the kale in advance. I store them separately and toss everything together just before serving.
What can I use instead of nuts?
If I need a nut-free option, I use pumpkin seeds or sunflower seeds. They still add great crunch and flavor.
Is this salad good for meal prep?
Absolutely. It holds up well for a few days, and I usually make a double batch to enjoy for lunch during the week.
Conclusion
Maple-Roasted Squash & Kale Salad is the kind of dish that makes healthy eating feel cozy and satisfying. With warm, caramelized squash, crisp kale, and pops of sweetness and crunch, it checks all the boxes for flavor and texture. Whether I serve it as a main course or a side, it’s always a delicious and colorful addition to the table.
