Name: Maple-Roasted Squash & Kale Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups butternut or acorn squash, peeled and cubed; 2 tbsp maple syrup (plus more for dressing); 2 tbsp olive oil (plus more for dressing and kale); Salt and black pepper, to taste; 1 bunch kale (curly or lacinato), stems removed and chopped; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1 tbsp apple cider vinegar; 1/3 cup chopped pecans or walnuts; 1/3 cup dried cranberries or pomegranate seeds; 1/4 cup crumbled feta or goat cheese (optional)

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Maple-Roasted Squash & Kale Salad is one of my favorite hearty salads to enjoy during the cooler months. It brings together sweet, caramelized squash, earthy kale, crunchy nuts, and a simple tangy dressing that ties everything together. It’s the kind of salad that feels both nourishing and comforting — perfect as a side dish or a light main.

Why You’ll Love This Recipe

I love this recipe because it’s bursting with fall flavor and texture. The maple-roasted squash adds natural sweetness, the kale is tender yet hearty, and every bite feels balanced and satisfying. It’s vibrant, wholesome, and beautiful enough for holiday tables but easy enough for everyday meals. Plus, I can prep most of it ahead and toss it all together when I’m ready to eat.

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 and black pepper
Kale (curly or lacinato), stems removed and chopped
Lemon juice
Dijon mustard
Apple cider vinegar
Chopped pecans or walnuts
Dried cranberries or pomegranate seeds
Feta or goat cheese (optional, for creaminess)

Directions

Roast the squash:
I preheat the oven to 400°F (200°C). I toss the squash cubes with olive oil, maple syrup, salt, and pepper, then spread them on a baking sheet. I roast them for about 25–30 minutes, flipping halfway, until they’re tender and caramelized.
Massage the kale:
While the squash roasts, I place the chopped kale in a large bowl, drizzle with a bit of olive oil and lemon juice, and massage it with my hands for a few minutes until it softens and darkens in color.
Make the dressing:
In a small bowl or jar, I whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined.
Assemble the salad:
I add the roasted squash to the kale, along with chopped nuts, cranberries or pomegranate seeds, and crumbled cheese if I’m using it. I drizzle the dressing over the top and toss everything gently to combine.
Serve:
I serve it slightly warm or at room temperature, and it holds up beautifully for leftovers the next day.

Servings and timing

This recipe serves 4 as a main or 6 as a side, and takes about 40 minutes to prepare.

Variations

Sometimes I swap in roasted sweet potatoes or delicata squash, or add cooked farro or quinoa for extra bulk. I’ve also used apples or pears instead of cranberries for a fresh fruit twist. To make it vegan, I leave out the cheese or use a plant-based alternative.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. The kale holds up well even after being dressed. If I want to reheat the squash slightly, I warm it separately and toss it back into the salad before serving.

FAQs

Can I make this salad ahead?

Yes — I roast the squash and prep the kale and dressing in advance. I assemble just before serving for the freshest flavor.

What’s the best type of kale to use?

I usually use curly kale for its texture, but lacinato (dino) kale works great too. Massaging it helps make it tender.

Do I have to peel the squash?

If I use butternut squash, I peel it. Delicata squash has edible skin, so I sometimes leave it on for ease and texture.

Can I use another sweetener instead of maple syrup?

Yes — I’ve used honey or agave syrup when I’m out of maple, and both work well with slightly different flavor notes.

Is this salad good cold?

Definitely. It’s delicious at room temperature or cold, making it perfect for meal prep or packed lunches.

Conclusion

Maple-Roasted Squash & Kale Salad is a beautiful, satisfying dish that proves salads can be hearty and comforting. With roasted veggies, tangy dressing, and seasonal touches like nuts and cranberries, it’s a salad I love to serve all fall and winter long. Whether as a side or a main, it’s always packed with flavor, texture, and vibrant color.