If you’re on the hunt for a salad that’s bursting with cozy fall flavors yet fresh and vibrant, you’ve got to try this Maple-Roasted Squash & Kale Salad Recipe. It’s one of those dishes I keep coming back to when I want something that feels wholesome but totally satisfying. The combo of warm, sweet-roasted squash with the slight bitterness of kale, all balanced by tangy dressing and a hint of goat cheese, is honestly fan-freaking-tastic. Stick around, because I’m about to share everything you need to make this salad sing in your own kitchen.
Why You’ll Love This Recipe
- Layered Flavors: The roasted squash and spiced chickpeas bring warmth and subtle sweetness that complement the kale’s bite perfectly.
- Simple but Elegant: You don’t need a ton of fancy ingredients, but it looks stunning and tastes like you put in way more effort.
- Versatile and Make-Ahead Friendly: This salad holds up well for a few days, making it great for lunches or meal prep.
- Perfect Balance: Maple syrup, apple cider vinegar, and goat cheese come together in a dressing and topping combo that’s irresistible.
Ingredients You’ll Need
Every ingredient in this salad plays an important role, and the great news is you likely don’t need to hunt far to find them. Opt for fresh, firm kale and a ripe butternut squash to get the best texture and flavor. Oh, and don’t skip the toasted pecans—it’s a game changer!
- Ground cumin: Adds a warm, earthy background note that complements the squash.
- Ground coriander: Provides a subtle citrusy aroma to brighten the spices.
- Garlic powder: For that savory depth without overpowering the salad.
- Ground cinnamon: A hint of sweetness and spice that pairs beautifully with maple syrup.
- Salt and freshly ground black pepper: Essential for seasoning and balancing flavors.
- Butternut squash: The star of the show—go for firm, bright orange flesh for sweetness and a tender roast.
- Canned chickpeas: Adds protein and a slightly nutty flavor; rinsed well for freshness.
- Pure maple syrup: This is the magic sweetener that elevates the roasted squash and the vinaigrette.
- Extra virgin olive oil: For roasting and dressing—the richer the better.
- Curly kale: Use fresh bunches, remove stems, and tear leaves for the best mouthfeel.
- Apple: Thinly sliced for a crisp, refreshing contrast that cuts through richness.
- Chopped pecans: Toast them lightly to unlock deeper flavor and crunch.
- Dried cherries or cranberries: For bursts of tart sweetness in every bite.
- Crumbled goat cheese: Adds creamy, tangy notes that bring the salad together.
- Apple cider vinegar: Offers the perfect acidity to balance out the sweetness.
- Dijon mustard: Brings a subtle kick and helps emulsify the dressing.
Variations
One of the things I love about this Maple-Roasted Squash & Kale Salad Recipe is how easy it is to make your own. Depending on what’s in your pantry or what you’re craving, a few tweaks can totally transform the dish without losing that cozy vibe.
- Swap in different nuts: I sometimes use walnuts or sliced almonds instead of pecans—each gives a unique crunch and flavor profile.
- Use sweet potatoes instead of butternut squash: For a slightly different sweetness and texture that still roasts beautifully.
- Add protein boost: Try adding grilled chicken, roasted turkey, or even crispy tofu to make this salad a complete meal.
- Make it vegan: Skip the goat cheese or replace it with a nut-based cheese or extra toasted nuts for richness.
How to Make Maple-Roasted Squash & Kale Salad Recipe
Step 1: Prep and Roast the Squash and Chickpeas
Start by preheating your oven to 425°F (218°C). While it warms up, mix your warm spices—cumin, coriander, garlic powder, cinnamon—with salt and pepper in a small bowl. Toss your peeled and sliced butternut squash and rinsed chickpeas with this spice blend in a large bowl. Drizzle the maple syrup and olive oil over them, then mix until every piece is nicely coated. Spread everything out in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, then flip the squash and stir the chickpeas around. If you’re lucky enough to have two baking sheets, swap their positions for even roasting. Roast for another 10 to 15 minutes until everything is tender and lightly golden. Then, let them cool right on the pan—this step lets the flavors settle beautifully.
Step 2: Make and Massage the Kale with Vinaigrette
While the squash cools, whisk together the vinaigrette ingredients: olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper. Place your torn kale leaves in a large bowl, pour most of the dressing on top (save a little for later), and then massage the kale with your hands. This might sound strange if you haven’t done it before, but I promise it makes the kale so much more tender and easier to enjoy in a salad. Massage for about 2 minutes until the leaves soften and become glossy.
Step 3: Assemble the Salad
After the kale is prepped, gently mix in the roasted squash and chickpeas, thin apple slices, toasted pecans, dried cherries, and crumbled goat cheese. Drizzle your reserved dressing over the top, then toss everything lightly to combine without breaking up the squash. Serve this salad at room temperature or chilled, depending on your mood. Every bite will have a perfect harmony of sweet, savory, tangy, and crunchy elements that make it truly unforgettable.
Pro Tips for Making Maple-Roasted Squash & Kale Salad Recipe
- Uniform Squash Slices: I learned the hard way that cutting your squash pieces evenly helps everything roast at the same rate—otherwise, you get some mushy and some too-firm bits.
- Massage Your Kale: Don’t skip massaging the kale—it softens the tough texture and helps the dressing soak in perfectly.
- Toast Your Pecans: Quickly toasting nuts in a dry pan or oven amps up their flavor and makes the salad even more satisfying.
- Reserve Some Dressing: Adding some dressing at the end refreshes the flavors and brings the salad together without making it soggy.
How to Serve Maple-Roasted Squash & Kale Salad Recipe
Garnishes
I usually top this salad with a bit of extra crumbled goat cheese and a few more toasted pecans. Sometimes a light sprinkle of flaky sea salt on top brings everything alive, especially if you’ve chilled the salad. If you’re feeling extra fancy, some fresh pomegranate seeds add a beautiful burst of color and juicy contrast.
Side Dishes
For an easy but impressive meal, serve this salad alongside roasted chicken or pan-seared salmon. It’s also fantastic with warm crusty bread or a bowl of lentil soup when you want a cozy, veggie-forward dinner.
Creative Ways to Present
I love presenting this salad in big wooden bowls for casual family dinners, but for holidays or special guests, arranging it on a large platter with kale leaves fanned out and the toppings artistically scattered makes it feel festive and inviting. Adding edible flowers or fresh herbs like thyme can elevate it even more.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover Maple-Roasted Squash & Kale Salad in an airtight container in the fridge for up to 5 days. The flavors actually deepen after sitting for a day, but I recommend waiting to add any fresh apple slices or extra cheese until just before serving again to keep textures fresh.
Freezing
I don’t advise freezing this salad intact because the kale and dressing tend to get soggy and the texture suffers. However, you can freeze leftover roasted squash and chickpeas separately, then toss them with fresh kale and dressing when you’re ready to eat.
Reheating
If you want warm leftovers, lightly reheat just the roasted squash and chickpeas in the oven or on the stove while keeping the kale fresh. Then, toss together with fresh dressing and toppings at serving time for best texture.
FAQs
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Can I use other types of squash for this recipe?
Absolutely! While butternut squash is ideal because of its sweetness and texture, you can substitute acorn squash or kabocha squash. Just adjust roasting times accordingly since different squashes vary in density and moisture.
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Is it necessary to massage the kale?
Massaging kale softens its tough texture and helps it absorb the dressing better. If you skip this step, the salad might feel a bit coarse and harder to chew. It only takes a couple of minutes and makes a big difference, so I highly recommend it.
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Can I make the salad vegan?
Yes! Simply omit the goat cheese or replace it with a vegan cheese or extra toasted nuts for richness. The rest of the salad and dressing are already plant-based friendly.
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How long does the salad keep in the fridge?
The salad stays fresh in an airtight container for up to 5 days. For best texture, add fresh apple slices and goat cheese just before serving when eating leftovers.
Final Thoughts
This Maple-Roasted Squash & Kale Salad Recipe has become one of those dishes I turn to for comfort without heaviness. I remember the first time I made it, and how my family went crazy for the blend of flavors and textures—something that feels both indulgent and nourishing. If you want a salad that’s easy to pull together but has that unforgettable taste that makes you want seconds, this one will not disappoint. Go ahead, give it a try and enjoy every bite—you might just find your new favorite way to celebrate fall and winter produce!
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Maple-Roasted Squash & Kale Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Maple-Roasted Squash & Kale Salad is a hearty, nutrient-packed dish perfect for fall and winter. Featuring tender roasted butternut squash and crispy chickpeas seasoned with warm spices, tossed with fresh kale, apple slices, toasted pecans, dried cherries, and creamy goat cheese. It’s finished with a sweet and tangy maple cider vinaigrette, making it a delightful mix of savory, sweet, and crunchy textures. Ideal as a wholesome lunch or a satisfying side salad.
Ingredients
Spices & Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Roasted Squash & Chickpeas
- 4 cups (about 550g) peeled and sliced butternut squash (1/2 to 3/4-inch thick)
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 2 Tablespoons (30ml) pure maple syrup
- 1 Tablespoon (15ml) extra virgin olive oil
Salad Ingredients
- 1 to 2 bunches curly kale, stems discarded and torn into pieces (about 5 cups/320g chopped)
- 1 apple, thinly sliced
- 1/2 cup (120g) chopped pecans (toasted if desired)
- 1/3 cup (50g) dried cherries or dried cranberries
- 2 ounces (about 1/2 cup) crumbled goat cheese
Maple Cider Vinaigrette
- 1/4 cup (60ml) extra virgin olive oil
- 2 Tablespoons (30ml) pure maple syrup
- 1 Tablespoon (15ml) apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 425°F (218°C). Line one or two large baking sheets with parchment paper or silicone baking mats and set aside to prevent sticking.
- Mix Spices: In a small bowl, combine ground cumin, ground coriander, garlic powder, ground cinnamon, salt, and freshly ground black pepper to create a warm, fragrant seasoning blend.
- Season Squash and Chickpeas: In a large bowl, toss the peeled and sliced butternut squash along with the rinsed chickpeas with the spice mixture. Drizzle in pure maple syrup and extra virgin olive oil, then stir thoroughly so every piece is well coated with the seasoning and syrup.
- Roast Squash and Chickpeas: Spread the coated squash and chickpeas evenly in a single layer on the prepared baking sheet(s). Roast in the preheated oven for 20 minutes, then carefully flip the squash slices and stir the chickpeas to ensure even cooking. If using two sheets, rotate their positions. Continue roasting for another 10-15 minutes until the squash is lightly browned and tender.
- Cool Roasted Ingredients: Remove the baking sheets from the oven and let the squash and chickpeas cool on the sheet for at least 15 minutes to allow flavors to settle.
- Prepare Vinaigrette: In a small bowl, whisk together extra virgin olive oil, pure maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper until emulsified and combined.
- Massage Kale: Place the torn kale leaves in a large bowl and pour most of the vinaigrette over them, reserving about 2 tablespoons. Use your hands to massage the dressing into the kale until the leaves are fully coated and slightly softened.
- Assemble the Salad: Top the dressed kale with the roasted squash and chickpeas, thinly sliced apples, chopped pecans, dried cherries, and crumbled goat cheese. Drizzle the remaining vinaigrette over and gently toss the salad to combine all ingredients evenly.
- Serve and Store: Serve the salad at room temperature or chilled. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- This salad highlights some of the best produce of the colder seasons, offering a wholesome blend of flavors and textures perfect for fall and winter menus.
- The roasted chickpeas add a delightful crunch and protein boost, enhancing the salad’s heartiness.
- For make-ahead convenience, you can prepare the roasted squash and chickpeas and the vinaigrette separately, combining just before serving to keep everything fresh.
- If goat cheese is unavailable, feta can be used as a substitute, or omit for a dairy-free option.
- To toast pecans, place them in a dry skillet over medium heat and stir frequently for 3-5 minutes until fragrant and lightly browned.
Nutrition
- Serving Size: 1 serving
- Calories: 341
- Sugar: 14.9 g
- Sodium: 574.1 mg
- Fat: 19.7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16.2 g
- Trans Fat: 0 g
- Carbohydrates: 38.2 g
- Fiber: 7.5 g
- Protein: 8 g
- Cholesterol: 4.4 mg
