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Maple-Roasted Squash & Kale Salad

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Maple-Roasted Squash & Kale Salad is a warm, vibrant fall salad made with caramelized butternut squash, massaged kale, tangy maple-Dijon dressing, toasted nuts, cranberries, and creamy cheese. A delicious balance of sweet, savory, and earthy flavors, perfect as a side or main dish.

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

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss butternut squash with olive oil, maple syrup, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, flipping halfway, until golden and tender.
  3. Place kale in a large bowl. Drizzle with lemon juice and a little olive oil, then massage by hand for 1–2 minutes until softened.
  4. In a small bowl, whisk together Dijon mustard, apple cider vinegar, garlic, maple syrup, and olive oil to make the dressing.
  5. Add roasted squash, nuts, and cranberries to the kale. Drizzle with dressing and toss gently to combine.
  6. Top with crumbled goat cheese or feta before serving. Serve warm or at room temperature.

Notes

  • Swap butternut squash for acorn squash or sweet potatoes if preferred.
  • Use pomegranate seeds instead of cranberries for added color and crunch.
  • Add grilled chicken or roasted chickpeas for extra protein.
  • Use plant-based cheese for a vegan version.
  • Store leftovers up to 3 days; keep dressing separate if prepping ahead.

Nutrition

Find it online: https://recipesbyliza.com/maple-roasted-squash-kale-salad/