If you’re looking for a salad that feels like a warm hug on a cool day, you’re going to love this Maple-Roasted Squash & Kale Salad Recipe. It’s the perfect blend of sweet, savory, and tangy with roasted squash and chickpeas mingling beautifully with tender kale and a dreamy maple cider vinaigrette. Trust me, once you try this, it might just become your go-to fall and winter salad!
Why You’ll Love This Recipe
- Perfect balance of flavors: The maple syrup adds just the right touch of sweetness to the earthy squash and hearty kale.
- Simple yet impressive: It looks gorgeous on the plate, making it a fantastic dish for both family dinners and guests.
- Nutritious and filling: Between the chickpeas, kale, and pecans, this salad packs in fiber, protein, and healthy fats.
- Make ahead friendly: You can prep the roasted squash and vinaigrette in advance, perfect for busy weekdays.
Ingredients You’ll Need
These ingredients come together beautifully – sweet roasted butternut squash, hearty kale, and bright apples create layers of texture and flavor, while the vinaigrette ties everything together with just enough tang and sweetness. When shopping, pick a firm butternut squash and crisp apples to keep the salad fresh.
- Ground cumin: Adds a warm, earthy note that enhances the roasted flavors.
- Ground coriander: Brings a subtle citrusy undertone that balances sweet and savory.
- Garlic powder: For a gentle depth without overpowering the salad.
- Ground cinnamon: Just a hint to complement the maple syrup beautifully.
- Salt: Essential for bringing out all the flavors.
- Freshly ground black pepper: Adds a bit of spice and brightness.
- Butternut squash: Peeled and sliced, it roasts tender and caramelized every time.
- Chickpeas: Drain and rinse to keep the salad fresh and add protein.
- Pure maple syrup: The star sweetener that gives the roasted squash its signature flavor.
- Extra virgin olive oil: Used both in roasting and the vinaigrette for richness.
- Curly kale: Tough stems removed and torn into bite-sized pieces for easy eating.
- Apple: Thinly sliced for a crisp, fresh contrast.
- Chopped pecans: Toast them if you like for extra crunch and nuttiness.
- Dried cherries or cranberries: Add a tart-sweet pop that pairs perfectly with maple flavors.
- Crumbled goat cheese: Creamy, tangy, and just the right amount to bring everything together.
- Apple cider vinegar: Tangy kick in the dressing that wakes up your taste buds.
- Dijon mustard: Helps emulsify the vinaigrette and adds a subtle bite.
Variations
I love playing around with this salad depending on the season or what’s in my pantry. It’s quite flexible, and making it your own is part of the fun—don’t be afraid to swap in your favorites.
- Nut-free variation: Skip the pecans and toss in roasted pumpkin seeds or sunflower seeds instead; I tried this when guests had allergies, and it still packed a satisfying crunch.
- Spiced up: Add a pinch of cayenne pepper to the spice mix if you want a little heat – I discovered this tweak when craving something more warming on chilly evenings.
- Seasonal swaps: Swap the butternut squash for sweet potatoes or acorn squash depending on what’s freshest at the market.
- Vegan option: Leave out the goat cheese or substitute with a nut-based cheese; I’ve made it dairy-free this way with friends and it was just as delicious.
How to Make Maple-Roasted Squash & Kale Salad Recipe
Step 1: Roast the squash and chickpeas to perfection
First, preheat your oven to 425°F (218°C) and line your baking sheet with parchment. Mixing up the cumin, coriander, garlic powder, cinnamon, salt, and pepper creates this warm spice blend that really makes the squash shine. Toss the squash and rinsed chickpeas with these spices, drizzle with maple syrup and olive oil, then spread them out evenly on the baking sheet. Roast for 20 minutes, flip the squash, stir the chickpeas, and roast another 10–15 minutes until everything is gorgeously browned and caramelized. I always find this step brings out the sweetness and gives the best texture.
Step 2: Whip up your maple cider vinaigrette
While the squash cools, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper. This simple dressing is so bright and balanced — it’s the kind of magic that pulls this whole salad together. It’s worth tasting and adjusting to get the right sweet-tart ratio that you love.
Step 3: Massage the kale and assemble
Place the kale in a big bowl and pour most of the dressing over the leaves. Use your hands to massage the dressing into every leaf — this breaks down the kale, making it tender and easier to enjoy. Next, layer on your roasted squash and chickpeas, apple slices, crunchy pecans, dried cherries, and creamy goat cheese. Drizzle the remaining dressing on top and gently toss everything together. I love how the salad looks with all those colors — and even more how it tastes!
Pro Tips for Making Maple-Roasted Squash & Kale Salad Recipe
- Even roasting: Make sure your squash slices are roughly the same thickness so they cook evenly—about ½ inch is perfect.
- Massage the kale: This step really softens the leaves and eliminates bitterness; spend about 2-3 minutes massaging.
- Vinaigrette balance: Start with less vinegar, taste, and add more if you like; too much can overpower the salad.
- Cool before assembling: Let the roasted squash cool to prevent wilting the kale and melting the cheese too much.
How to Serve Maple-Roasted Squash & Kale Salad Recipe
Garnishes
I’m a sucker for those finishing touches that add texture and flavor depth. Toasted pecans are my favorite, but sometimes I sprinkle on pumpkin seeds or chopped fresh herbs like parsley for brightness. A little extra crumbled goat cheese on top right before serving is also a must for that creamy zing.
Side Dishes
This salad pairs wonderfully with a simple roast chicken or baked salmon for a complete meal. On lighter days, I enjoy it alongside warm crusty bread and hummus. For a cozy dinner, throw in a bowl of butternut squash soup to keep that comforting theme going.
Creative Ways to Present
For special occasions, I like to serve this salad in individual glass bowls or mason jars layered beautifully so guests can see all the colorful layers. It also doubles as a centerpiece! Another fun idea is using hollowed-out mini pumpkins as serving bowls — it’s festive and totally Instagram-worthy.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge — it keeps well for up to 5 days. The key is to keep the dressing separate if you think you won’t finish it all at once; kale can get soggy otherwise. If already tossed, just know it might soften a bit but still tastes delicious.
Freezing
I’ve tried freezing the roasted squash and chickpeas before, and it works okay for meal prep, but the kale and fresh apples don’t freeze well. To get best results, freeze roasted components on their own and toss with fresh kale and apple slices when ready to serve.
Reheating
Reheat your leftover roasted squash and chickpeas gently in the oven or stovetop to keep that delicious caramelized edge. Avoid microwaving if you can—I’ve found it makes the squash rubbery. Then toss with fresh kale and the vinaigrette before serving for that fresh salad feel.
FAQs
-
Can I use other types of squash in the Maple-Roasted Squash & Kale Salad Recipe?
Absolutely! While butternut squash has a lovely sweetness and texture that works perfectly here, you can swap in sweet potatoes, acorn squash, or kabocha squash. Just adjust roasting times slightly depending on the density of the squash to ensure tender, caramelized pieces.
-
How do I make the salad vegan?
Simply omit the goat cheese or replace it with a dairy-free cheese alternative or toasted nuts for creaminess. The salad’s bold flavors and textures still shine without the cheese.
-
Can I prepare this salad ahead of time?
Yes! Roast the squash and chickpeas a day or two before. Keep the dressing and kale separate until you’re ready to serve. Massage the kale right before assembling to keep it fresh and crisp.
-
What are the best apples to use in the salad?
I love using crisp, slightly tart apples like Honeycrisp or Granny Smith—they hold their shape and add the perfect bright contrast to the sweet squash and maple dressing.
Final Thoughts
This Maple-Roasted Squash & Kale Salad Recipe holds a special place in my kitchen, especially as the seasons turn cooler. It’s one of those dishes that brings people together, simple to make yet impressively flavorful every single time. I encourage you to try it out, play with the ingredients a bit, and make it your own—it truly is a crowd-pleaser that you’ll find yourself craving over and over. Happy cooking!
Print
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
Description
This Maple-Roasted Squash & Kale Salad is a vibrant and hearty fall salad featuring roasted butternut squash and chickpeas seasoned with warm spices. Tossed with a maple cider vinaigrette, tender kale, crisp apple slices, toasted pecans, dried cherries, and creamy goat cheese, it offers a perfect balance of sweet, savory, and tangy flavors. Ideal for cooler months, this salad is both nutritious and satisfying, great as a main or side dish.
Ingredients
Spice Mix
- 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 Vegetables & 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 Base & Toppings
- 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 Oven: Preheat your oven to 425°F (218°C). Line one or two large baking sheets with parchment paper or silicone mats to prepare for roasting.
- Mix Spices: Combine ground cumin, coriander, garlic powder, cinnamon, salt, and black pepper in a small bowl to create the seasoning blend.
- Season Squash & Chickpeas: In a large bowl, toss the peeled and sliced butternut squash along with the drained chickpeas with the spice mix. Drizzle maple syrup and olive oil over the mixture, then stir well to ensure everything is evenly coated.
- Roast Squash & Chickpeas: Spread the squash and chickpeas in a single layer on the prepared baking sheet(s). Roast for 20 minutes, then carefully flip the squash slices and stir the chickpeas around for even browning. If using two sheets, switch their positions in the oven. Continue roasting for an additional 10–15 minutes until lightly browned. Remove from the oven and allow to cool on the baking sheet for at least 15 minutes.
- Prepare Vinaigrette: In a small bowl, whisk together extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth and emulsified.
- Massage Kale: Place the torn kale pieces in a large bowl. Pour most of the vinaigrette over the kale, reserving about 2 tablespoons for later. Use your hands to massage the dressing into the leaves thoroughly until the kale is well coated and slightly softened.
- Assemble Salad: On top of the dressed kale, layer the cooled roasted squash and chickpeas, thinly sliced apple, chopped pecans, dried cherries, and crumbled goat cheese.
- Finish Salad: Drizzle the remaining vinaigrette over the assembled salad and gently toss to combine all ingredients. Serve immediately at room temperature or chilled, as preferred.
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 5 days.
Notes
- This salad highlights the best fall and winter seasonal produce, combining warm spices, sweet maple syrup, and tangy vinaigrette for a comforting dish.
- Make-ahead tip: Roast the squash and chickpeas up to 2 days in advance and keep refrigerated. Toss the salad at serving time for freshness.
- Substitutions: Pecans can be swapped with walnuts or almonds; goat cheese can be replaced with feta or vegan cheese for dietary preferences.
- For extra texture, consider adding roasted pumpkin seeds or sunflower seeds.
- To make the salad vegan, omit the goat cheese or use a plant-based alternative.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 320
- Sugar: 14g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 10mg
