Go Back
The arrival of autumn brings a colorful palette of harvest flavors, making it the perfect time to savor seasonal ingredients. One dish that beautifully captures the essence of fall is the Autumn Glow Roasted Squash and Kale Salad. This vibrant salad not only showcases the deliciousness of roasted butternut squash and nutrient-rich kale but also incorporates the sweet notes of cranberries and maple syrup for a truly delightful experience. In this article, we will delve into the recipe, explore its health benefits, and provide insights into the ingredients that make this salad a seasonal favorite.

Roasted Squash and Kale Salad

Embrace the flavors of fall with the Autumn Glow Roasted Squash and Kale Salad! This vibrant dish features roasted butternut squash, nutrient-rich kale, and sweet cranberries, all drizzled with a delicious maple syrup dressing. Packed with essential vitamins and antioxidants, it's a healthy addition to your autumn meals. Perfect for gatherings or cozy dinners at home, this salad beautifully captures the essence of the season. Discover the recipe and indulge in a delightful taste of autumn!
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled and diced

1 tablespoon olive oil

Salt and freshly ground black pepper to taste

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

4 cups curly kale, stems removed and leaves roughly chopped

1/4 cup dried cranberries

1/4 cup pecans, roughly chopped

1/2 cup crumbled feta cheese (optional)

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 tablespoons maple syrup

1 tablespoon water

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will ensure it’s hot and ready for roasting the squash.

    Prepare the Squash: In a large mixing bowl, add the diced butternut squash. Pour in the olive oil, and season with salt and pepper. Sprinkle over the cinnamon and nutmeg, then use a spatula or your hands to toss everything together until the squash is evenly coated in the seasonings.

      Roast the Squash: Lay the seasoned squash pieces out on a lined baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and lightly caramelized. To achieve even cooking, stir the squash halfway through the roasting time.

        Massage the Kale: While the squash is roasting, take the chopped kale and place it in a large bowl. Drizzle a pinch of salt and a little olive oil over the kale. Using your hands, massage the kale for about 2-3 minutes until the leaves soften and darken in color, which will enhance their flavor and texture.

          Make the Dressing: In a small bowl or jar, whisk together the apple cider vinegar, Dijon mustard, maple syrup, and water. Mix well until all the ingredients are fully combined and set aside.

            Combine Ingredients: Once the roasted squash has cooled slightly, add it to the bowl with the massaged kale. Then, add the dried cranberries, chopped pecans, and feta cheese if you're using it. Drizzle the prepared dressing over the top and gently toss everything together until all ingredients are well mixed and coated.

              Serve and Enjoy: This vibrant salad can be served warm or at room temperature. You can plate it individually for a polished look or serve it family-style in a large, colorful bowl for a communal dining experience.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings