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Maple-Roasted Squash & Kale Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 308 reviews
  • Author: Julia
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://lazydayrecipes.com/maple-roasted-squash-and-kale-salad-recipe/