Maple-Roasted Squash & Kale Salad
Maple-Roasted Squash & Kale Salad is a stunning autumn dish that marries the earthy sweetness of roasted butternut squash with the hearty crunch of fresh kale. This vibrant salad, drizzled with pure maple syrup and topped with nuts and dried cranberries, creates a perfect balance of flavors and textures. Ideal for cozy gatherings or festive celebrations, this crowd-pleaser not only delights the palate but also offers a beautiful presentation that is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 3 cups cubed)
- 4 cups fresh curly kale
- 2 tbsp extra virgin olive oil
- 2 tbsp pure maple syrup
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup toasted pecans or walnuts
- ½ cup unsweetened dried cranberries
Instructions
- Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces.
- In a bowl, toss the squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until golden brown.
- Drizzle maple syrup over the squash in the last 5 minutes of roasting.
- While roasting, remove stems from kale, rinse, dry, and massage with olive oil until softened.
- Once the squash is done, combine it with the massaged kale in a large bowl. Add toasted nuts and cranberries.
- Drizzle any remaining maple syrup dressing over the salad before serving.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 210
- Sugar: 10g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Feel free to substitute Brussels sprouts for an added twist or sprinkle feta cheese for extra flavor. For meal prep, roast the squash ahead of time and store separately from kale and dressing until ready to serve.