Description
Maple-Roasted Squash & Kale Salad is a cozy, nutrient-packed fall salad that combines warm, caramelized squash roasted in maple syrup with hearty kale, crunchy nuts or seeds, sweet dried fruit or pomegranate, and a tangy Dijon‑lemon dressing. It’s satisfying enough for a main dish yet light enough to serve as a side.
Ingredients
- 1 medium butternut squash or delicata squash, peeled and cubed
- 2 tablespoons maple syrup
- 1 tablespoon olive oil (for roasting squash)
- Salt and black pepper, to taste
- 6 cups fresh kale (curly or lacinato), stems removed and chopped
- 2 tablespoons olive oil (for massaging kale)
- Juice of 1 lemon or 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced (optional)
- 1/2 cup nuts or seeds (such as pecans, walnuts, or pumpkin seeds)
- 1/2 cup dried cranberries or 1/2 cup pomegranate seeds
- 1/4 cup vegan feta or goat cheese (optional, for creaminess)
Instructions
- Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
- Toss the squash cubes with maple syrup, olive oil, salt, and pepper. Spread them on the prepared baking sheet in a single layer.
- Roast the squash for 25–30 minutes, flipping halfway through, until the edges are caramelized and the cubes are tender.
- While the squash roasts, place the chopped kale in a large bowl. Add 2 tablespoons olive oil and a squeeze of lemon juice (or a little vinegar), then massage the kale with your hands until it softens and becomes more tender. Let it sit while you prepare the rest.
- Whisk together the dressing: lemon juice (or vinegar), Dijon mustard, minced garlic (if using), a pinch of salt and pepper, and a splash of olive oil if desired.
- When the squash is done, let it cool slightly, then add it to the bowl with the kale. Pour the dressing over and toss to combine.
- Add the nuts or seeds and dried cranberries (or pomegranate seeds), and gently toss again.
- If using vegan feta or goat cheese, sprinkle it on top before serving.
- Serve the salad warm or at room temperature.
Notes
- You can swap butternut or delicata squash for roasted sweet potato, pumpkin, or even carrots.
- For extra protein and bulk, add cooked quinoa, farro, or lentils before tossing the salad.
- Want more crunch or a smoky flavor? Use roasted chickpeas, smoked almonds, or walnuts instead of plain nuts.
- If not vegan, shaved parmesan works nicely instead of vegan feta/cheese.
- The salad keeps well — store the kale and squash separately, then toss with dressing right before serving to retain texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 9g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
