Ingredients

For the Roasted Squash

• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Salad

• 6 cups chopped kale, stems removed
• ½ cup dried cranberries
• ½ cup toasted pecans, roughly chopped
• ½ cup crumbled feta cheese or goat cheese
• ¼ cup thinly sliced red onion
• ¼ cup roasted pumpkin seeds (pepitas)
• 2 tablespoons chopped fresh parsley

For the Maple Dijon Dressing

• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon whole-grain mustard (optional)
• 1 garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Instructions

Step 1: Roast the Squash

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, smoked paprika, salt, and black pepper until evenly coated.

Spread the squash in a single layer on the prepared baking sheet and roast for 25–30 minutes, turning halfway through, until the squash is tender and caramelized around the edges.

Allow it to cool slightly before adding it to the salad.

Step 2: Prepare the Kale

Wash and thoroughly dry the kale. Remove the tough stems and chop the leaves into bite-sized pieces.

Place the kale in a large bowl and drizzle with 1 teaspoon of olive oil along with a small pinch of salt.

Massage the kale with your hands for 2–3 minutes until it becomes softer, darker in color, and more tender.

Step 3: Make the Maple Dijon Dressing

In a small bowl or mason jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, whole-grain mustard, minced garlic, salt, and black pepper until smooth and well combined.

Taste and adjust the seasoning if desired.

Step 4: Assemble the Salad

Add the roasted squash to the bowl with the massaged kale.

Mix in the dried cranberries, toasted pecans, red onion, roasted pumpkin seeds, and chopped parsley.

Sprinkle the crumbled feta cheese over the top.

Step 5: Dress the Salad

Pour the maple Dijon dressing over the salad and toss gently until all the ingredients are evenly coated.

Allow the salad to sit for 5 minutes before serving so the kale can absorb the dressing and the flavors can meld together.

Step 6: Serve

Transfer the salad to a serving platter or individual bowls.

Garnish with additional feta cheese, toasted pecans, pumpkin seeds, or a light drizzle of maple syrup if desired.

Serve slightly warm or at room temperature.

Tips for the Best Maple-Roasted Squash & Kale Salad

• Roast the squash in a single layer to achieve beautifully caramelized edges.
• Massage the kale to soften its texture and reduce bitterness.
• Toast the pecans before adding them for extra crunch and flavor.
• Use pure maple syrup for the richest natural sweetness.
• Freshly crumble the feta cheese for the best texture.
• Dress the salad just before serving for maximum freshness.
• Add grilled chicken or roasted chickpeas to make it a complete meal.

Delicious Variations

Apple Harvest Salad

Add thinly sliced Honeycrisp apples for extra sweetness and crunch.

Quinoa Kale Salad

Mix in 1 cup of cooked quinoa for added protein and fiber.

Vegan Version

Omit the feta cheese and replace it with avocado or a dairy-free cheese alternative.

Pear & Walnut Salad

Substitute sliced pears and toasted walnuts for a delicious seasonal twist.

Grain Bowl

Serve the salad over cooked farro, wild rice, or brown rice for a heartier meal.

Roasted Beet Version

Add roasted beets for extra color, sweetness, and earthy flavor.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days.

If preparing ahead, keep the dressing separate and toss just before serving to maintain the best texture.

Serving Suggestions

Maple-Roasted Squash & Kale Salad pairs perfectly with:

• Grilled chicken
• Roasted turkey
• Baked salmon
• Herb-roasted pork tenderloin
• Garlic bread
• Quinoa
• Wild rice
• Butternut squash soup
• Roasted vegetables
• Holiday dinner favorites

Nutrition Information (Per Serving)

• Calories: 320
• Protein: 7g
• Carbohydrates: 28g
• Fat: 22g
• Saturated Fat: 5g
• Fiber: 6g
• Sugar: 13g
• Sodium: 360mg
• Calcium: 15% DV
• Iron: 10% DV
• Vitamin A: 220% DV
• Vitamin C: 90% DV