There’s something undeniably comforting about fall produce. The earthy sweetness of roasted squash, the slight bitterness of kale, and the rich drizzle of maple syrup—it all just feels like a warm hug. I still remember the first time I made this Maple-Roasted Squash and Kale Salad. It was during a chilly Sunday afternoon when I had a leftover acorn squash and a bunch of curly kale begging to be used. I tossed them together with a maple glaze, and wow—it became an instant favorite.
This Maple-Roasted Squash and Kale Salad isn’t just a dish. It’s a seasonal celebration that balances sweet, savory, and crunchy elements in every bite. You’ll love how it pairs with cozy meals like a warm bowl of spinach mushroom breakfast casserole or can easily stand alone as a main course. Whether you’re prepping for a hearty weeknight dinner or planning a fall brunch, this salad deserves a spot on your table.
The Heart of the Salad—Maple-Roasted Squash and Kale
Roasting the Squash to Sweet Perfection
The star of the Maple-Roasted Squash and Kale Salad is undoubtedly the squash. I prefer acorn or butternut for their natural sweetness and firm texture. Roasting brings out their caramelized edges and rich flavor. To prep, just cube your squash, toss it in olive oil, a touch of salt, pepper, and a generous drizzle of pure maple syrup. Roast until golden brown—about 25 to 30 minutes.
As it roasts, the maple syrup thickens slightly and hugs each piece, creating irresistible little pockets of flavor. It’s this depth that makes the salad shine, much like the roasted notes you’d find in grilled mini sweet peppers with goat cheese, which also make a great appetizer before this dish.
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Maple-Roasted Squash and Kale Salad: A Wholesome Fall Favorite
Maple-Roasted Squash and Kale Salad is the perfect cozy dish for fall, featuring sweet roasted squash, tender kale, crunchy toppings, and a maple-Dijon vinaigrette.
Ingredients
- 1 medium acorn squash, cubed
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 bunch curly kale, stemmed and chopped
- 1/3 cup goat cheese (optional)
- 1/4 cup toasted pecans
- 1/4 cup dried cranberries
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, maple syrup, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
- Meanwhile, place kale in a large bowl with a pinch of salt and a splash of olive oil. Massage for 2–3 minutes until softened.
- Once the squash is roasted, allow it to cool slightly.
- Combine kale and squash in a bowl. Add cranberries, pecans, and goat cheese if using.
- Whisk together 1 tbsp maple syrup, 1 tbsp Dijon mustard, 2 tbsp olive oil, and 1 tbsp apple cider vinegar for dressing. Drizzle over salad and toss gently.
- Serve warm or cold.
Notes
- Swap squash for sweet potatoes if preferred.
- Use vegan cheese for a dairy-free option.
- Dressing can be stored for up to a week.
Massaging the Kale for Tender Texture
Raw kale can be a bit rough, literally. The key is to massage it. Strip the leaves from the stems and give them a good rub with a bit of olive oil and a pinch of salt. After a minute or two, the leaves turn darker and become more tender, cutting through any bitterness.
If you’re a fan of vibrant salads like cherry tomato caprese, then you’ll love how the maple-roasted squash plays off the slightly wilted kale here. The combination becomes hearty, yet light—ideal for fall meals that lean healthy but still feel indulgent.
Layers of Flavor—Add-Ins That Matter
Crunchy Toppings That Elevate
What truly takes this Maple-Roasted Squash and Kale Salad from great to unforgettable are the layers of texture. Think toasted pecans, roasted pepitas, or even a handful of dried cranberries. The crunch balances the softness of the squash and kale.
If you like surprises in your dishes—like the textural contrast in stuffed mushrooms—you’ll appreciate the way roasted nuts or seeds elevate each bite here. The goal is that every forkful is dynamic.
Cheese or No Cheese? The Tangy Debate
This is where you can customize the salad to your liking. For a savory bite, goat cheese or feta work wonders. Their creamy tang cuts through the sweetness of the maple-roasted squash. Vegan? Try a plant-based almond cheese or just skip it—this salad can absolutely hold its own without it.
And if you’re into punchy dressings like those found on antipasto skewers with shallot balsamic, consider a maple-Dijon vinaigrette. Just whisk maple syrup, Dijon mustard, apple cider vinegar, olive oil, and a pinch of garlic for a drizzle that ties everything together.
Seasonal Swaps and Smart Pairings
Ingredient Swaps for Year-Round Enjoyment
The beauty of the Maple-Roasted Squash and Kale Salad lies in its flexibility. Can’t find squash? Try roasted sweet potatoes. Not a fan of kale? Go for spinach or arugula. This salad embraces creativity. Add in thin apple slices or pomegranate seeds for a seasonal boost.
Recipes like cranberry walnut scones inspire the same seasonal flair, making it easy to adapt based on what’s in your fridge or at the farmer’s market.
Dishes That Complement This Salad Beautifully
While Maple-Roasted Squash and Kale Salad can be the main event, it pairs like magic with roasted meats or brunch casseroles. Serve it beside crescent roll breakfast casserole or a simple grilled chicken. It’s also a hit at potlucks, since it holds up well even after dressing.
Want to impress your guests? Serve this salad as a starter, followed by warm bowls of soup and a slice of apple pecan cake with caramel glaze for dessert—it’s a fall feast they won’t forget.
Making It a Meal—Prepping and Serving Tips
Meal Prep Without Losing the Crunch
This salad is incredibly meal-prep friendly. Roast your squash ahead of time and store it in an airtight container. The kale can be massaged and chilled, holding up for days. When ready to serve, toss it all together and add your toppings fresh.
If you’re planning brunches and make-ahead dishes like sun-dried tomato bruschetta, this salad fits in seamlessly.
How to Serve It—Warm or Cold?
Both! You can serve Maple-Roasted Squash and Kale Salad warm, right after roasting, or cold as a refreshing side. The flavors intensify as it sits, so leftovers are a win. Just be sure to add delicate toppings, like cheese or nuts, right before eating so they stay crisp.
If you’re pairing it with dishes like French onion dip, serve it as a cold contrast. For a cozier vibe, let the roasted squash warm the kale slightly—pure autumn bliss.
Serving Up the Final Words
Maple-Roasted Squash and Kale Salad is more than a recipe—it’s an invitation to savor fall flavors, embrace whole ingredients, and experiment with texture. It’s cozy, colorful, and endlessly versatile. From weekday meals to festive spreads, it earns a permanent place in your seasonal rotation. Whether you’re pairing it with sweet, savory, or something in between, this salad always delivers on both flavor and nourishment. Ready to make it your new favorite? You won’t regret it.
FAQs About Maple-Roasted Squash and Kale Salad
Can I use frozen squash in a Maple-Roasted Squash and Kale Salad?
Yes, frozen squash works in a pinch. Just make sure to thaw and pat it dry before roasting to avoid sogginess. Fresh squash will yield a firmer texture and more caramelization, but frozen is a quick and practical alternative.
What type of kale is best for this salad?
Curly kale is commonly used for its texture and availability. However, Lacinato kale (also called Tuscan or dinosaur kale) is a great alternative if you prefer a more tender bite with less bitterness. Massage either variety with oil to soften it before tossing into the salad.
How long does Maple-Roasted Squash and Kale Salad stay fresh?
This salad keeps well in the fridge for up to 3 days. Store the kale and squash separately if you’re meal prepping. Add cheese, nuts, or dressing just before serving to maintain the best texture and flavor.
Can I serve this salad warm?
Absolutely. Maple-Roasted Squash and Kale Salad is delicious warm, especially when served with roasted meats or seasonal soups. It also makes a satisfying cold salad for meal preps or potlucks. Just keep crunchy toppings aside until you’re ready to eat.
