Name: Maple-Roasted Squash & Kale Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups butternut squash, peeled and cubed; 2 tablespoons olive oil; 1 tablespoon pure maple syrup; Salt and black pepper, to taste; 6 cups fresh kale, stems removed and leaves chopped; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1 tablespoon apple cider vinegar; 1 clove garlic, minced; 2 tablespoons pure maple syrup (for dressing); 2 tablespoons extra-virgin olive oil (for dressing); 1/4 cup toasted pecans or walnuts; 1/4 cup dried cranberries; 1/4 cup crumbled goat cheese or feta

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This Maple-Roasted Squash & Kale Salad is a beautiful mix of sweet, savory, and earthy flavors — the kind of dish that feels hearty enough for dinner yet elegant enough for a holiday table. I love how the caramelized squash, crisp kale, and maple dressing come together to create a salad that’s satisfying, colorful, and perfect for fall.

Why You’ll Love This Recipe

I love this salad because it turns simple, wholesome ingredients into something special. The maple-roasted squash adds natural sweetness, the kale brings freshness and crunch, and the dressing ties everything together with warmth and brightness. It’s as nutritious as it is delicious, and it works beautifully as a side dish or a complete meal. Plus, it looks gorgeous on the table — a real showstopper during the colder months. Maple-Roasted Squash & Kale Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash (peeled, seeded, and cubed)
Olive oil
Pure maple syrup
Salt and black pepper
Fresh kale (stems removed, leaves chopped)
Lemon juice
Dijon mustard
Apple cider vinegar
Garlic, minced
Extra-virgin olive oil (for the dressing)
Toasted pecans or walnuts
Dried cranberries
Crumbled goat cheese or feta

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I toss the cubed squash with olive oil, maple syrup, salt, and pepper until evenly coated.
I spread the squash on the baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until golden and tender.
While the squash roasts, I prepare the kale. I place the chopped kale in a large bowl, drizzle with a bit of olive oil and lemon juice, and massage it with my hands for about 1–2 minutes to soften the leaves.
For the dressing, I whisk together Dijon mustard, apple cider vinegar, garlic, maple syrup, and olive oil until smooth.
I add the roasted squash, toasted nuts, and dried cranberries to the kale, then drizzle with the dressing and toss gently to coat.
I top the salad with crumbled goat cheese or feta right before serving.

Servings and timing

This recipe makes about 4 servings as a main dish or 6 as a side. It takes around 40 minutes total — 10 minutes of prep and 30 minutes of roasting.

Variations

I sometimes swap butternut squash for acorn squash or sweet potatoes for a slightly different texture. When I want more protein, I add roasted chickpeas or grilled chicken. I also like using pomegranate seeds instead of cranberries for extra color and crunch. For a vegan version, I skip the cheese or use a plant-based alternative.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The kale holds up surprisingly well, even after being dressed. If I plan to make it ahead, I keep the dressing separate and toss everything together just before serving. The squash can be reheated in the oven at 350°F (175°C) for about 10 minutes or served at room temperature. Maple-Roasted Squash & Kale Salad

FAQs

Can I use pre-cut squash?

Yes, I often use pre-cut squash to save time. I just make sure the pieces are uniform so they roast evenly.

How do I keep the kale from being too tough?

I always massage the kale with olive oil or lemon juice before adding other ingredients. It softens the leaves and makes the salad much more enjoyable.

Can I make the dressing ahead of time?

Absolutely. I make the dressing up to a week ahead and store it in the refrigerator. I give it a good shake before using.

What kind of kale works best?

I like using curly kale for its hearty texture, but Tuscan (lacinato) kale works beautifully too for a slightly more tender bite.

Can I serve this salad warm?

Yes! I love serving it slightly warm with the roasted squash just out of the oven. The warmth softens the kale and helps the cheese melt slightly for extra creaminess.

Conclusion

Maple-Roasted Squash & Kale Salad is one of my favorite ways to celebrate fall produce. I love how the sweetness of the squash balances the earthy kale and tangy dressing, and every bite feels nourishing and full of flavor. Whether I serve it as a light dinner or a festive side, it’s always a hit — fresh, colorful, and full of cozy autumn charm.