This roasted butternut squash and kale salad is a flavorful and nutritious vegetarian dish, perfect for cooler months when squash is in season.
Roasting the butternut squash brings out its natural sweetness, while massaging the kale softens its texture for easier eating.
The maple Dijon dressing adds a tangy, sweet finish that perfectly balances the earthiness of the squash and kale.
Why You’ll Love This Recipe
- Roasting the butternut squash caramelizes its sugars, intensifying the flavor and adding a delicious texture contrast to the kale.
- Massaging the kale helps break down tough fibers, resulting in a tender, more palatable leafy green in the salad.
- The maple Dijon dressing provides a balanced combination of sweet, tangy, and savory notes, tying all the ingredients together harmoniously.
Roasted Butternut Squash and Kale Salad with Maple Dijon Dressing
This hearty roasted butternut squash and kale salad combines tender, caramelized squash with nutrient-rich kale and a tangy maple Dijon dressing for a perfect seasonal vegetarian meal.
- Prep time
- 15 minutes
- Cook time
- 30 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and diced into 1-inch cubes (900 g)
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 large bunch kale (about 6 cups), stems removed and leaves chopped (180 g)
- 1/4 cup pecans, toasted and roughly chopped (30 g)
- 1/4 cup dried cranberries (40 g)
- For the Maple Dijon Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
- Roast the Butternut Squash Preheat your oven to 425°F (220°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread the squash evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
- Prepare the Kale While the squash is roasting, place the chopped kale in a large mixing bowl. Drizzle with the remaining 1 tablespoon olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes until the leaves soften and become dark green.
- Make the Maple Dijon Dressing In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified.
- Assemble the Salad Once the squash has cooled slightly to room temperature, add it to the massaged kale. Toss in the toasted pecans and dried cranberries. Drizzle the dressing over the salad and gently toss to combine.
Helpful Tips
- To toast pecans, heat them in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until fragrant and lightly browned.
- Wash and thoroughly dry kale leaves before chopping and massaging to achieve best texture.
- Ensure the roasted squash cools to at least room temperature before adding to salad to prevent wilting the kale too much.
Storage and Make-Ahead
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
If preparing in advance, keep the dressing separate and add just before serving to prevent the kale from becoming soggy.
Frequently Asked Questions
Can I use other types of squash for this salad?
Yes, you can substitute butternut squash with kabocha, acorn, or delicata squash. Adjust roasting time as needed depending on the squash type and size.
How do I know when the butternut squash is fully cooked?
The squash should be tender when pierced with a fork and caramelized on the edges after roasting at 425°F (220°C) for about 25-30 minutes.
Is this salad suitable for vegans?
Yes, all ingredients in this salad are plant-based and suitable for a vegan diet.
Leave a Reply