Butternut Squash and Kale Salad with Maple Dressing

Butternut Squash and Kale Salad with Maple Dressing is a vibrant, nutrient-packed, and hearty salad that’s perfect for any season. Roasted butternut squash adds sweetness and a tender texture, while fresh kale provides earthy, slightly bitter greens that balance the dish. The maple vinaigrette ties it all together with a sweet, tangy, and savory flavor, creating a salad that’s both satisfying and healthy.

This salad is ideal for lunch, a light dinner, or as a side dish for holiday meals. It’s packed with fiber, vitamins, and antioxidants, making it a wholesome and flavorful option for health-conscious eaters.

Why I Love This Recipe

• Flavor balance: Sweet roasted squash, hearty kale, and nutty toppings with a maple dressing create a perfect combination.
• Nutrient-rich: Full of fiber, vitamins A and C, antioxidants, and healthy fats.
• Texture contrast: Soft roasted squash, crunchy nuts or seeds, and tender kale make each bite enjoyable.
• Versatile: Works as a main dish or side salad.
• Quick to prepare: Minimal ingredients and simple steps for maximum flavor.

Why It’s a Must-Try Dish

This salad is a must-try because it turns simple vegetables into a gourmet, flavor-packed dish. The combination of roasted sweetness, hearty greens, and maple vinaigrette makes it delicious, satisfying, and visually stunning.

It’s perfect for holidays, potlucks, or weeknight meals and appeals to vegetarians, vegans, and omnivores alike.

Recipe Overview

Detail	Info
Preparation Time	15 minutes
Cooking Time	25–30 minutes
Total Time	40–45 minutes
Servings	4–6 servings
Course	Salad / Side Dish
Cuisine	American / Healthy / Fall-Inspired
Calories	~220 kcal per serving

Ingredients

For the Salad

• 1 medium butternut squash, peeled, seeded, and diced into 1-inch cubes
• 1 tbsp olive oil
• Salt and pepper, to taste
• 5 cups chopped kale, stems removed
• ½ cup dried cranberries or pomegranate seeds
• ¼ cup roasted pumpkin seeds or chopped walnuts
• Optional: crumbled feta or goat cheese

For the Maple Dressing

• 3 tbsp pure maple syrup
• 2 tbsp apple cider vinegar
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste

Step-by-Step Preparation Method

Step 1: Roast the Butternut Squash

1. Preheat oven to 400°F (200°C).
2. Toss diced butternut squash with 1 tbsp olive oil, salt, and pepper.
3. Spread on a baking sheet in a single layer and roast for 20–25 minutes, turning halfway, until tender and slightly caramelized.

Step 2: Prepare the Kale

1. While the squash roasts, place chopped kale in a large mixing bowl.
2. Massage the kale with a pinch of salt for 2–3 minutes until slightly softened and tender.

Step 3: Make the Maple Dressing

1. In a small bowl, whisk together maple syrup, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper until well combined.
2. Taste and adjust seasoning if needed.

Step 4: Assemble the Salad

1. Add roasted butternut squash to the massaged kale.
2. Add dried cranberries or pomegranate seeds, and pumpkin seeds or walnuts.
3. Drizzle with the maple dressing and toss gently to coat.
4. Optional: Sprinkle crumbled feta or goat cheese on top for extra flavor.

Step 5: Serve

• Serve immediately as a warm or room temperature salad.
• Can also be served chilled if preferred.

How to Serve

• As a main vegetarian salad, optionally add cooked quinoa or chickpeas for protein.
• As a side dish, pair with roasted chicken, turkey, or salmon.
• Garnish with extra seeds, nuts, or cheese for presentation and added texture.

Recipe Tips

• Massage the kale: Softens leaves and reduces bitterness.
• Even roasting: Cut squash into similar-sized pieces for uniform cooking.
• Maple dressing: Can be made ahead and stored in the fridge for 1 week.
• Nuts and seeds: Toasted nuts or seeds enhance flavor and crunch.
• Make ahead: Roast squash in advance and assemble salad before serving.

Variations

1. Autumn Harvest Salad: Add roasted sweet potatoes, apples, or pears.
2. Nut-Free Version: Use sunflower or pumpkin seeds instead of walnuts.
3. Spicy Maple Dressing: Add ¼ tsp cayenne or red pepper flakes.
4. Grain Bowl: Serve over quinoa, farro, or brown rice for a hearty meal.
5. Cheese-Free/Vegan: Omit feta/goat cheese or use vegan cheese alternatives.

Freezing & Storage

• Refrigerator: Store in an airtight container for 2–3 days; best to keep dressing separate until serving.
• Freezing: Not recommended for fresh kale; roasted squash can be frozen separately for up to 2 months.
• Reheating: Gently warm roasted squash before tossing with fresh kale and dressing.

Special Equipment Needed

• Baking sheet for roasting squash
• Large mixing bowl for salad
• Small bowl or jar for dressing
• Whisk for dressing
• Knife and cutting board

FAQ

Q1: Can I use frozen butternut squash?
Yes — thaw and pat dry before roasting. Adjust cooking time as needed.

Q2: Can I use other greens instead of kale?
Yes — spinach, arugula, or Swiss chard work well.

Q3: Can I make the dressing ahead of time?
Yes — store in the fridge for up to 1 week. Shake or whisk before using.

Q4: Can I add protein to make it a meal?
Yes — roasted chicken, tofu, chickpeas, or quinoa make it a complete meal.

Q5: Can this salad be served cold?
Yes — it can be served chilled or at room temperature, but kale should be massaged for tenderness.

Conclusion

Butternut Squash and Kale Salad with Maple Dressing is a hearty, flavorful, and nutrient-packed salad that balances sweet, earthy, and tangy flavors. With its roasted butternut squash, tender kale, and crunchy nuts or seeds, it’s a perfect addition to any meal, from weeknight dinners to holiday spreads. Easy to prepare, visually appealing, and versatile, this salad is a must-try healthy and delicious dish.