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Maple-Roasted Squash & Kale Salad

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A hearty and vibrant fall salad featuring maple-roasted squash, massaged kale, nuts, cranberries, and a tangy vinaigrette — perfect as a festive side or light main.

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)

Instructions

  1. Preheat oven to 400°F (200°C). Toss squash with 1 tbsp olive oil, 1 tbsp maple syrup, salt, and pepper. Spread on baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
  2. Meanwhile, place chopped kale in a large bowl. Add 1 tbsp olive oil and lemon juice. Massage for 1–2 minutes until softened.
  3. In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tbsp maple syrup, salt, and pepper to make the dressing.
  4. Add roasted squash to the kale along with nuts, cranberries or pomegranate, and cheese if using. Drizzle with dressing and toss gently to combine.
  5. Serve warm or at room temperature. Leftovers store well for up to 3 days.

Notes

  • Swap squash for roasted sweet potatoes or delicata squash.
  • Add cooked farro or quinoa for a more filling salad.
  • Use apples or pears instead of cranberries for a fresh fruit twist.
  • Leave out cheese or use vegan cheese to make it vegan.

Nutrition

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