Description
A warm and satisfying fall inspired salad with maple roasted squash, tender kale, and a bright cider vinaigrette that balances sweet and savory flavors beautifully.
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups kale, chopped
- ½ cup dried cranberries
- ½ cup toasted pecans, roughly chopped
- ⅓ cup crumbled goat cheese
- 3 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 400°F.
- Toss the cubed squash with 2 tablespoons olive oil, maple syrup, salt, and black pepper until evenly coated.
- Spread the squash in a single layer on a baking sheet.
- Roast for 25 minutes, flipping once, until tender and golden.
- Place the chopped kale in a large bowl and massage gently for about 30 seconds.
- In a small bowl, whisk apple cider vinegar, Dijon mustard, and remaining 1 tablespoon olive oil until smooth.
- Add warm roasted squash, dried cranberries, toasted pecans, and goat cheese to the kale.
- Drizzle with the vinaigrette, toss gently, and serve.
Notes
- Massage the kale briefly to improve texture and flavor.
- Add the vinaigrette gradually to avoid overdressing.
- Best enjoyed slightly warm but can be served cold.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14 g
- Sodium: 410 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: maple squash salad, kale salad, fall salad recipe, roasted squash, vegetarian salad