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Butternut Squash & Kale Salad with Maple Vinaigrette

Roasted Butternut Squash & Kale Salad

The Crispy Chef
This hearty roasted butternut squash and kale salad is packed with caramelized squash, crisp kale, toasted pecans, and dried cranberries. Tossed with a tangy-sweet maple vinaigrette, it’s the perfect autumn salad—nutritious enough to be a meal, yet elegant enough for a holiday side dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course, Salad, Side Dish
Cuisine American, Fall Recipes
Servings 4 servings
Calories 360 kcal

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.

Notes

Substitute kale with spinach or arugula (skip massaging for tender greens). Swap pecans for almonds or pumpkin seeds. For vegan, omit cheese. Try blue cheese for a stronger flavor. You can also use sweet potato or delicata squash instead of butternut. Prep components ahead and assemble before serving.

Nutrition

Calories: 360kcalCarbohydrates: 30gProtein: 8gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gCholesterol: 10mgSodium: 320mgPotassium: 850mgFiber: 6gSugar: 13gVitamin A: 18000IUVitamin C: 70mgCalcium: 150mgIron: 3mg
Keyword butternut squash salad, fall salad, kale salad, maple vinaigrette
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