A salad that is hearty enough to be a full meal is the perfect thing for a chilly day, and this roasted butternut squash & kale salad fits the bill beautifully. It’s packed with the incredible flavors of autumn—sweet, caramelized squash, crisp kale, and a punch of crunch from toasted pecans. The whole dish is tied together with a simple, irresistible maple vinaigrette that is both tangy and sweet.
This recipe is the ideal seasonal side dish or light main course. It’s incredibly satisfying, colorful, and packed with nutrients. The squash adds warmth and substance, while the sturdy kale holds up wonderfully to the dressing, making this an excellent choice for meal prep. It’s the perfect balance of sweet, savory, and healthy.
Why You’ll Love This Recipe
- Ultimate Fall Flavor: The combination of roasted butternut squash, maple, and pecans captures the very best tastes of the season.
- Hearty and Filling: This is a satisfying salad that is substantial enough to serve as a complete lunch or light dinner.
- Nutrient Powerhouse: Loaded with vitamins from the kale and squash, it’s a delicious way to enjoy your vegetables.
- Wonderful Textures: You get the perfect contrast between the soft, warm squash, the sturdy kale leaves, and the crispy toasted nuts.
- Meal Prep Friendly: Kale is sturdy and won’t wilt easily, so this salad can be dressed and stored for up to a day.
Ingredients
For the Roasted Butternut Squash
- 4 cups (560 g) butternut squash, peeled and diced into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional, for depth of flavor)
For the Maple Vinaigrette
- 1/4 cup (60 ml) extra virgin olive oil
- 3 tbsp (45 ml) apple cider vinegar
- 2 tbsp (30 ml) pure maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Salad
- 1 large bunch of curly kale (about 6 cups or 180 g), washed and tough ribs removed
- 1/2 cup (60 g) dried cranberries
- 1/2 cup (60 g) pecans or walnuts, toasted and roughly chopped
- 1/4 cup (25 g) crumbled goat cheese or feta (optional)
Equipment
- Large baking sheet
- Large salad bowl
- Small mixing bowl
- Whisk
- Knife and cutting board
Step-by-Step Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tbsp olive oil, salt, pepper, and smoked paprika. Spread the squash in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until the squash is tender and the edges are lightly caramelized. Allow the squash to cool slightly.
- Make the Vinaigrette: In a small mixing bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until the dressing is well combined and slightly thickened.
- Prep and Massage the Kale (Crucial Step!): Remove the tough center ribs from the kale leaves and tear the leaves into bite-sized pieces. Place the kale in a large bowl. Pour about half of the maple vinaigrette over the kale. Using your clean hands, gently massage the dressing into the kale for 1–2 minutes until the leaves soften and turn a deeper green color. This removes the bitterness and makes the kale easier to chew.
- Assemble and Serve: Add the slightly cooled roasted butternut squash, dried cranberries, and toasted pecans (or walnuts) to the bowl with the massaged kale. Gently toss the ingredients.
- Finish: Add more vinaigrette until the salad is dressed to your liking. Top with the crumbled goat cheese or feta (if using) and serve immediately.
Substitutions and Variations
- Greens: Substitute the kale with baby spinach or arugula. If you use these softer greens, skip the massaging step and only dress the salad right before serving.
- Nuts: Any crunchy nut works here! Try toasted sliced almonds or pepitas (pumpkin seeds) instead of pecans.
- Cheese: Crumbled blue cheese is an intense, delicious substitute for feta or goat cheese, providing a sharp, salty contrast.
- Roast Veggies: Substitute the butternut squash with cubed sweet potato or delicata squash. The roasting time will be similar.
- Vegan Option: This recipe is naturally vegan if you omit the optional goat or feta cheese.
Pro Tips and Common Mistakes to Avoid
- Massage the Kale: This is the most important step! Massaging the dressing into the kale softens the fibers, making the kale more tender, less bitter, and easier for your stomach to digest.
- High Heat for Squash: Roasting the squash at 400°F (200°C) is key to getting those deep brown, caramelized edges, which dramatically enhances the flavor of the salad.
- Cool the Squash: Do not add hot squash directly to the kale, especially if you skip the massage. The heat will wilt the kale too quickly and make the salad mushy. Allow the squash to cool slightly first.
- Don’t Forget to Toast the Nuts: Toasting the pecans or walnuts in a dry pan for a few minutes brings out their natural oils, giving them a much deeper, nuttier flavor and a superior crunch.
Storage, Make-Ahead, and Reheating
- Make-Ahead (Undressed): All components can be prepped ahead. Store the cooled squash and cranberries separately in the refrigerator. The vinaigrette can be stored in a jar for up to a week.
- Make-Ahead (Dressed): Because kale is so sturdy, you can fully assemble and dress this salad (without the nuts/cheese) up to 4 hours in advance. Store it in the refrigerator. Add the nuts and cheese just before serving to keep them crunchy.
- Storage (Leftovers): Store leftover salad in an airtight container in the refrigerator for up to 1 day.
- Reheating: Not applicable—this salad is best served cold or at room temperature.
Serving Suggestions
This hearty salad is substantial enough to be a light main course. For a full dinner, serve it alongside a simple roasted chicken breast, grilled salmon, or slices of perfectly seared pork tenderloin. It’s also a wonderful, refreshing side dish for cornbread or soup.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: Approximately 1 ½ cups
- Calories: 360 kcal
- Protein: 8 g
- Fat: 25 g
- Carbohydrates: 30 g
Note: These are approximations and can vary based on the exact size of the vegetables and the amount of goat cheese used.
FAQs
Q: Why do I need to massage the kale?
A: Massaging the kale with the vinaigrette breaks down its tough cell walls. This removes the raw, sometimes bitter flavor, makes the kale much more tender, and helps you digest it better.
Q: Can I use frozen butternut squash?
A: Yes, you can. You must thaw the frozen squash first and pat it very dry with a paper towel. Since frozen squash holds more moisture, the roasting time may be slightly longer to achieve a good caramelization.
Q: Can I use different vinegar for the dressing?
A: Apple cider vinegar is recommended for its fruity, tangy flavor that complements the apples and maple. You can substitute it with red wine vinegar or white wine vinegar, but the dressing will taste a bit sharper.
Q: Can I make this with baby kale?
A: Yes. If you use baby kale, you can skip the massaging step, as baby kale is naturally more tender. Just toss it gently with the vinaigrette right before serving.
Q: Is it okay to add the squash while it’s hot?
A: It is better to let the squash cool to room temperature. If the squash is too hot, the heat can cause the kale to wilt rapidly and the vinaigrette to separate.
Roasted Butternut Squash & Kale Salad
Equipment
- large baking sheet
- Large salad bowl
- Small mixing bowl
- Whisk
- Knife and cutting board
Ingredients
- 4 cups (560 g) butternut squash, peeled and diced
- 1 tbsp (15 ml) olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- 1/4 cup (60 ml) extra virgin olive oil
- 3 tbsp (45 ml) apple cider vinegar
- 2 tbsp (30 ml) pure maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 large bunch (180 g) curly kale, ribs removed, chopped
- 1/2 cup (60 g) dried cranberries
- 1/2 cup (60 g) pecans or walnuts, toasted and chopped
- 1/4 cup (25 g) crumbled goat cheese or feta (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, pepper, and smoked paprika. Roast on a baking sheet for 20–25 minutes, flipping halfway, until tender and caramelized. Cool slightly.
- In a small bowl, whisk olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper until emulsified.
- Massage kale with half the vinaigrette for 1–2 minutes until softened and dark green.
- Add roasted squash, cranberries, and pecans to the kale. Toss gently.
- Top with goat cheese or feta if desired. Add extra vinaigrette to taste and serve.
