Maple-Roasted Squash & Kale Salad

There’s something truly comforting and satisfying about a dish that balances sweet, savory, and a hint of spice. This Maple-Roasted Squash & Kale Salad delivers just that. Imagine tender, caramelized butternut squash roasted to perfection. It mingles with vibrant, nutrient-dense kale. You also get the delightful crunch of spiced pecans. It’s a symphony of textures and flavors. This salad feels both wholesome and indulgent.

This salad is a lifesaver on busy weeknights. It easily comes together with minimal fuss. It’s also elegant enough for any holiday table. It’s the kind of meal that makes you feel good inside. Leftovers are a welcome treat the next day, too.

Why I Love This Recipe

This Maple-Roasted Squash & Kale Salad is one of my absolute favorites. Why? Well, let me tell you!

• Effortless Elegance: It looks incredibly fancy on the plate. Yet, it’s surprisingly simple to make.
• Flavor Explosion: The sweet maple, savory squash, and tangy dressing are a match made in heaven. You will crave this flavor.
• Nutrient Powerhouse: It’s packed with goodness. Kale brings the vitamins. Pecans offer healthy fats.
• Make-Ahead Magic: This salad stores so well. It’s perfect for meal prep during busy weeks.

Maple-Roasted Squash & Kale Salad Ingredients

The magic behind this Maple-Roasted Squash & Kale Salad is truly in its simple yet impactful ingredient pairings. From the first bite, you’ll notice how each component plays a vital role. Together, they create a wonderfully balanced dish that feels deeply satisfying. You can find the full, precise measurements in the printable recipe card at the end of this post.

• Butternut Squash: This is the sweet, tender heart of our salad. Roasting it brings out a caramelized perfection. It gives a soft, yielding texture and rich flavor.
• Kale: This provides a sturdy, slightly bitter base. It holds up beautifully to the dressing. It also offers a great boost of nutrients.
• Pecans: We toast these and spice them up. They add a crucial crunchy element. They also bring a warm, nutty depth.
• Maple Syrup: It’s the star sweetener here. It brings its distinctive caramel notes. These notes enhance both the squash and the vinaigrette.
• Whole Grain Mustard & Sherry Vinegar: These form the tangy backbone of our dressing. They cut right through the sweetness. This creates a lovely flavor balance.
• Dried Cranberries: They offer little bursts of tartness. Their chewiness beautifully complements the other flavors.
• Olive Oil: This is essential for roasting. It also helps create a smooth, emulsified vinaigrette.
• Spices (Cinnamon, Paprika, Nutmeg, Cloves, Cayenne): These warm spices elevate the roasted squash and pecans. They add complexity and a subtle kick of heat.
• Shallot: This provides a delicate oniony base for the dressing. It adds a subtle aromatic quality.

Substitutions and Tips:

Feel free to swap butternut squash for acorn squash or sweet potatoes. If kale isn’t your favorite green, baby spinach or arugula can work. Just know they may wilt more with the dressing. For nut allergies, toasted pumpkin seeds, also known as pepitas, are a fantastic alternative. A touch of Dijon mustard can substitute for whole grain mustard if needed. For an extra layer of flavor, consider adding crumbled goat cheese or feta cheese just before serving. That creamy tang is divine!

How to Make Maple-Roasted Squash & Kale Salad

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Place an oven rack in the center. Prepare your butternut squash. Peel it. Seed it. Cut it into uniform 1/2-inch pieces. Toss these squash cubes with 2 tablespoons of olive oil. Season well with salt and pepper. Spread the seasoned squash on a foil-lined baking sheet. This makes cleanup much easier. Roast for 45 minutes to 1 hour. You want the squash to be fork-tender. Look too for lovely browned edges. Let it cool completely on the baking sheet. Then, carefully transfer it to a large mixing bowl.

Step 2: Prepare Spiced Pecans

While the squash roasts, let’s spice those pecans. In a medium bowl, whisk together cinnamon, paprika, nutmeg, ground cloves, and cayenne pepper. Add the light brown sugar and 2 tablespoons of olive oil. Toss your pecans in this mixture. Coat each one thoroughly. Spread the coated pecans onto a separate baking sheet. Toast them in the oven for about 5 minutes. Watch them closely to prevent burning. Once fragrant and slightly toasted, remove them from the oven. Let them cool slightly. Add them to the bowl with the roasted squash.

Step 3: Prepare the Kale

Now, let’s get the kale ready. Remove the tough inner stems from the kale leaves. Chop the leaves into roughly 1-inch shreds. Add the prepared kale to the large bowl. It should already contain the roasted squash and spiced pecans.

Step 4: Make the Maple-Mustard Vinaigrette

In a separate medium bowl, whisk together the minced shallot, maple syrup, and whole grain mustard. Add the sherry vinegar too. While whisking constantly, slowly drizzle in the remaining 1/4 cup of olive oil. Continue whisking. This helps the dressing emulsify. It will become well combined. Taste it. Season with salt and pepper as needed to your liking.

Step 5: Assemble the Salad

Add the dried cranberries to the large bowl. They join the squash, kale, and pecans. Pour about half of the maple-mustard vinaigrette over the salad. Gently toss everything together. Make sure all the ingredients are coated with the dressing. Taste the salad now. Add more dressing if desired. Give it another gentle toss to distribute.

How to Store Maple-Roasted Squash & Kale Salad

This Maple-Roasted Squash & Kale Salad stores beautifully. Use an airtight container. Keep it in the refrigerator for up to 5 days. The flavors meld and deepen over time. This actually makes it even more delicious. If you plan to freeze it, freeze the roasted squash and spiced pecans separately. This keeps the kale and dressing fresher.

Tips for Success

• Cut your squash into uniform pieces. This ensures even roasting.
• Don’t overcrowd the baking sheet. Use two sheets if needed.
• Watch your spiced pecans closely while toasting. They can burn fast.
• Taste and adjust the dressing seasoning. Do this before tossing the salad.
• Massaging the kale with a little dressing helps too. It can tenderize the leaves.

Kitchen Tools You’ll Need

Gathering the right kitchen tools makes preparing this Maple-Roasted Squash & Kale Salad a breeze! You likely have most of these essentials already.

• Baking sheets (you’ll need two)
• A large mixing bowl for tossing
• Two medium mixing bowls for dressing and pecans
• A whisk for smooth dressing
• A sharp knife and a cutting board
• Measuring cups and spoons for accuracy
• Foil for easy cleanup on baking sheets

Serving Suggestions

• Serve this satisfying salad as a main course. It also makes a hearty side dish.
• It pairs wonderfully with roasted chicken or pork dishes.
• A glass of crisp white wine or sparkling cider complements the flavors beautifully.
• Garnish with fresh parsley for a pop of color. A sprinkle of flaky sea salt is nice too.

Frequently Asked Questions

Can I make the Maple-Roasted Squash & Kale Salad ahead of time?

Yes, absolutely! You can roast the squash, toast the pecans, and make the dressing a day or two in advance. Store them separately in airtight containers in the refrigerator. Combine and dress the salad a few hours before serving, or just before, for the best texture.

What if I don’t have butternut squash?

No problem! Other sturdy squash varieties like acorn squash or kabocha squash work wonderfully in this recipe. You can also substitute sweet potatoes for a similar sweet flavor and tender texture. Just ensure they are cut into similar-sized pieces for even cooking.

How can I make this salad more of a complete meal?

To make this Maple-Roasted Squash & Kale Salad a heartier meal, consider adding a protein source like grilled chicken, baked salmon, or even some cooked quinoa or chickpeas. A sprinkle of crumbled feta or goat cheese also adds a lovely creamy element and extra flavor.

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