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Maple-Roasted Squash & Kale Salad

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Maple-Roasted Squash & Kale Salad is a vibrant, seasonal salad made with sweet roasted squash, earthy kale, and a tangy maple vinaigrette. It’s nourishing, colorful, and perfect for fall or winter meals.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 main servings or 4 side servings
  • Category: Salad, Main Course, Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

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

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss squash with olive oil, maple syrup, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden.
  3. Meanwhile, massage chopped kale with a drizzle of olive oil and a pinch of salt for 1–2 minutes until softened.
  4. In a small bowl, whisk together all dressing ingredients until well combined.
  5. Once squash is done, combine kale, roasted squash, and optional grains or add-ins in a large bowl.
  6. Drizzle with dressing and toss to combine.
  7. Top with cranberries, cheese, pumpkin seeds, or nuts as desired, and serve warm or chilled.

Notes

  • Massaging the kale is key for the best texture—don’t skip it!
  • Roasted squash can be made ahead and stored in the fridge.
  • Customize the toppings based on what you have on hand.
  • This salad is great both warm and cold, perfect for leftovers.
  • Use delicata or sweet potato as a squash alternative.

Nutrition

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