Print

Cozy Roasted Butternut Squash and Kale Fall Salad Recipe

roasted butternut squash and kale fall salad - featured image
Print Recipe

A hearty fall salad featuring caramelized roasted butternut squash, massaged kale, toasted pecans, dried cranberries, and a tangy maple Dijon dressing. Perfect for meal prep, holiday sides, or a satisfying main course.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika (optional)
  • 1 large bunch curly kale (about 8–10 ounces), stems removed and leaves torn into bite-sized pieces
  • 1 tablespoon olive oil, for massaging
  • 1/4 teaspoon salt
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 small clove garlic, minced or grated
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped and toasted
  • 1/4 cup pumpkin seeds (pepitas), optional
  • 1/3 cup crumbled feta cheese or goat cheese (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and smoked paprika if using. Spread in a single layer on prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized. Let cool slightly.
  3. While squash roasts, prepare kale: remove stems, tear leaves into bite-sized pieces, and place in a large bowl. Add 1 tablespoon olive oil and 1/4 teaspoon salt. Massage with hands for 2-3 minutes until leaves soften and turn bright green. Set aside.
  4. In a small dry skillet over medium heat, toast chopped pecans for 3-4 minutes, stirring frequently, until fragrant and slightly darkened. Remove from heat and cool.
  5. Make dressing: In a small jar or bowl, combine 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Shake or whisk until emulsified. Adjust to taste.
  6. Assemble salad: Add roasted squash (warm or room temperature) to massaged kale. Pour about half the dressing over and toss gently. Add dried cranberries, toasted pecans, and pumpkin seeds if using. Toss again. Sprinkle with cheese if desired. Drizzle with remaining dressing to taste. Serve immediately or let sit for 10-15 minutes for flavors to meld.

Notes

Massaging the kale is essential for tenderness. Do not overcrowd the baking sheet to ensure caramelization. Toast pecans just until fragrant to avoid burning. For meal prep, store components separately and dress just before serving. The salad can be served warm or at room temperature.

Nutrition

Keywords: roasted butternut squash, kale salad, fall salad, maple Dijon dressing, vegetarian, gluten-free, meal prep

Find it online: https://juliamadeit.com/cozy-roasted-butternut-squash-and-kale-fall-salad-recipe/