Name: Maple-Roasted Squash & Kale Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium butternut squash (or acorn squash), peeled and cubed; 2 tablespoons maple syrup; 2 tablespoons olive oil (plus more for dressing and massaging); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 bunch fresh kale (curly or lacinato), stems removed and chopped; 1 tablespoon apple cider vinegar or lemon juice (for massaging); For the dressing:; 2 tablespoons olive oil; 1 tablespoon apple cider vinegar or lemon juice; 1 teaspoon Dijon mustard; 1 clove garlic, minced; Salt and black pepper to taste; Optional add-ins:; 1/4 cup chopped toasted pecans or walnuts; 1/4 cup dried cranberries or pomegranate seeds; 1/4 cup crumbled goat cheese or feta

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Maple-Roasted Squash & Kale Salad is a warm, vibrant, and hearty salad that’s packed with fall flavors. Tender roasted squash is coated in maple syrup and tossed with massaged kale, crunchy nuts, and tangy dressing. It’s one of my favorite ways to enjoy seasonal vegetables in a dish that feels both fresh and comforting.

Why You’ll Love This Recipe

I love how this salad balances sweet, savory, and tangy all in one bowl. The maple-roasted squash adds caramelized depth, while the kale provides a slightly bitter, hearty base. Add-ins like toasted pecans, dried cranberries, or goat cheese turn this into a satisfying main or side dish. It’s perfect for fall meals, holiday tables, or meal prep during the week. Maple-Roasted Squash & Kale Salad

Ingredients

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

Butternut squash or acorn squash (peeled and cubed)
Maple syrup
Olive oil
Salt
Black pepper
Fresh kale (curly or lacinato), stems removed and leaves chopped
Apple cider vinegar or lemon juice
Dijon mustard (for the dressing)
Garlic, minced
Chopped pecans or walnuts (toasted)
Dried cranberries or pomegranate seeds (optional)
Crumbled goat cheese or feta (optional)

Directions

I preheat the oven to 400°F (200°C).
I toss the squash with olive oil, maple syrup, salt, and pepper, then spread it out on a baking sheet.
I roast it for 25–30 minutes, flipping halfway through, until golden and tender.
While the squash roasts, I place the chopped kale in a large bowl and drizzle it with a little olive oil and a splash of vinegar or lemon juice.
I massage the kale with my hands for 2–3 minutes until it softens and darkens in color.
I whisk together olive oil, apple cider vinegar or lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.
Once the squash is done, I add it to the bowl with the kale, along with nuts, cranberries, and cheese if I’m using them.
I drizzle on the dressing, toss everything well, and serve warm or at room temperature.

Servings and timing

This salad serves 4 as a main or 6 as a side and takes about 35–40 minutes from start to finish. It’s a great make-ahead option for lunches or holiday dinners.

Variations

Sometimes I swap the squash for sweet potatoes or add roasted Brussels sprouts. For a protein boost, I top it with grilled chicken or chickpeas. If I want a nut-free version, I use roasted pumpkin seeds instead of pecans.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The kale holds up well even after sitting in the dressing. I usually eat it cold or at room temperature, but I’ve also gently reheated it for a cozier feel. Maple-Roasted Squash & Kale Salad

FAQs

Can I use pre-cut squash?

Yes, I often use store-bought cubed squash to save time. Just make sure it’s cut evenly for roasting.

How do I massage kale, and why?

I rub the kale with oil and acid (like lemon juice) for a few minutes to soften it and make it more pleasant to eat raw. It reduces bitterness and improves texture.

Can I make this salad vegan?

Absolutely. I just skip the cheese or use a plant-based alternative. The rest of the ingredients are already vegan.

What’s the best type of kale to use?

I usually go with curly kale or lacinato (dinosaur) kale. Both work well once massaged and hold up beautifully in salads.

Can I serve this salad cold?

Yes, it’s delicious cold, warm, or room temp. I like it best slightly warm, especially right after roasting the squash.

Conclusion

Maple-Roasted Squash & Kale Salad is one of those feel-good meals that’s just as delicious as it is nourishing. I love how the roasted squash brings sweetness and warmth, while the kale and crunchy toppings add texture and balance. It’s a perfect salad for fall and winter, whether I’m making it for myself or sharing it at the table.