Name: Maple-Roasted Squash & Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups butternut squash (peeled and cubed); 1 bunch kale (stems removed, chopped); 2 tbsp olive oil (for roasting squash); 1 tbsp pure maple syrup (for roasting squash); Salt and black pepper to taste; Optional: 1 cup cooked quinoa, farro, or wild rice; Optional toppings: 1/4 cup dried cranberries, 2 tbsp pumpkin seeds, 1/4 cup goat cheese or feta, 2 tbsp toasted nuts; For the Dressing:; 3 tbsp olive oil; 2 tbsp apple cider vinegar or lemon juice; 1 tsp Dijon mustard; 1 tbsp pure maple syrup; 1 clove garlic (minced or grated); Salt and pepper to taste

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Maple-Roasted Squash & Kale Salad is a vibrant, seasonal dish that brings together sweet, caramelized squash, earthy kale, and a tangy dressing in a hearty, colorful bowl. It’s the kind of salad that feels like a full meal—warm, satisfying, and packed with flavor. I love making this during fall and winter when I want something nourishing but still fresh and exciting.

Why You’ll Love This Recipe

I love this salad because it blends warm and cool textures, sweet and savory flavors, and looks beautiful on the table. The maple-roasted squash adds natural sweetness and a hint of caramel, while the kale softens just enough to balance the bite. It’s easy to make, perfect for meal prep, and versatile enough to be a side dish or the main event. It always makes me feel like I’m eating something both comforting and healthy.

Ingredients

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

For the Salad:

Butternut squash or acorn squash (peeled, cubed)
Kale (stems removed, chopped)
Olive oil
Pure maple syrup
Salt and black pepper
Optional: cooked quinoa, farro, or wild rice for extra heartiness
Optional toppings: dried cranberries, pumpkin seeds, goat cheese or feta, toasted nuts

For the Dressing:

Olive oil
Apple cider vinegar or lemon juice
Dijon mustard
Maple syrup
Garlic (minced or grated)
Salt and pepper

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I toss the squash cubes with olive oil, maple syrup, salt, and pepper, then spread them out on the baking sheet.
I roast for 25–30 minutes, flipping once, until the squash is golden and tender.
While the squash roasts, I prepare the kale by massaging it with a bit of olive oil and a pinch of salt to soften the leaves.
I whisk together the dressing ingredients in a small bowl until emulsified.
Once the squash is roasted, I assemble the salad by combining the kale, squash, and any extra add-ins like quinoa or dried cranberries.
I drizzle the dressing over the salad and toss gently to combine.
I top with pumpkin seeds, crumbled cheese, or nuts before serving, if desired.

Servings and timing

This recipe serves 4 as a side or 2 as a main dish. It takes about 15 minutes to prep and 30 minutes to cook, ready in about 45 minutes.

Variations

I use sweet potato or delicata squash instead of butternut.
I add roasted chickpeas or white beans for extra protein.
I swap kale for spinach or arugula if I want a milder green.
I sprinkle pomegranate seeds on top for a burst of color and tartness.
I serve it warm or chilled—it’s delicious both ways.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The kale holds up well, even after being dressed. I reheat the squash separately if I want a warm version, or I enjoy the salad cold straight from the fridge.

FAQs

Do I have to massage the kale?

Yes, and I always recommend it. Massaging makes the kale more tender and removes its bitterness. I just rub it with a bit of olive oil for about 1–2 minutes.

Can I make this salad ahead of time?

Yes. I roast the squash and prep the kale and dressing ahead. I store everything separately and toss it together right before serving.

What kind of squash works best?

Butternut squash is my favorite, but acorn, kabocha, or delicata also work well. I make sure it’s cut into uniform cubes for even roasting.

Is this salad good for meal prep?

Absolutely. It keeps well in the fridge and actually tastes better the next day as the flavors meld. I pack it for lunch or a light dinner.

Can I add meat or fish?

Yes. I often add grilled chicken, roasted salmon, or sautéed tofu for a more filling meal.

Conclusion

Maple-Roasted Squash & Kale Salad is a beautiful balance of flavors and textures that makes me feel good every time I eat it. It’s hearty, colorful, and packed with nourishing ingredients that taste as good as they look. Whether I’m serving it at a holiday table or prepping it for the week ahead, this salad always delivers the perfect mix of comfort and freshness.