The Garden Grazer

Butternut Squash & Kale Salad with Maple-Balsamic Dressing

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Fall Harvest Salad featuring roasted butternut squash & hearty kale. Tossed in the most flavorful rosemary-infused maple-balsamic dressing!

Butternut Squash Kale Salad with fork piercing the salad

I love this Roasted Butternut Squash & Kale Salad when the weather starts to chill. If you crave salads year-round as well, this is the perfect seasonal dish to keep the fresh salads flowing.

It’s a great (healthy!) option for autumn, Thanksgiving, and holidays. Plus it looks so festive.

roasted butternut squash cubes on a sheet pan

While the squash is roasting to buttery perfection, you can prepare the dressing and salad ingredients. If you’re making it ahead of time, feel free to store the dressing & salad separately. Then toss together before serving.

Otherwise, kale holds up pretty well so you can certainly toss it with the dressing and let it marinate in the fridge for a while beforehand – the flavors will beautifully intensify!

rosemary maple balsamic dressing being poured over chopped kale

The rosemary-infused maple-balsamic dressing is really what makes this recipe shine. I use it on other salads for an instant burst of flavor.

Butternut squash kale salad on a plate with fork
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5 from 4 votes

Butternut Squash & Kale Salad with Maple-Balsamic Dressing

Fall Harvest Salad featuring roasted butternut squash & hearty kale. Tossed with an easy but flavorful rosemary-infused maple-balsamic dressing!
AuthorKaitlin – The Garden Grazer
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
CategorySalad, Side Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings6 small side servings

Ingredients

US Customary – Metric
  • 1 large bunch kale (I use dinosaur/lacinato)
  • 2 cups butternut squash (cubed)
  • 1/2 cup dried cranberries
  • 1/4 cup pepitas/pumpkin seeds

For the maple-balsamic dressing:

  • 2 Tbsp. balsamic vinegar
  • 1 1/2 Tbsp. pure maple syrup
  • 1 clove garlic
  • 1 tsp. Dijon mustard
  • 1/2 tsp. fresh rosemary, minced (or more to taste)
  • 1/8 tsp. salt (more/less to taste)

Instructions

  • Preheat oven to 400°F (204°C).
  • Prepare the butternut squash: slice off each end, cut vertically in half, and remove the seeds. Peel and cube squash into about 3/4" chunks. Line a baking pan with parchment paper and arrange squash cubes in a single layer. Salt/pepper to taste if desired (or other seasonings if you wish).
  • Roast for 30-35 minutes (or to desired tenderness), stirring halfway through.
  • Meanwhile, make the dressing: mince garlic and fresh rosemary (stems removed). Add all dressing ingredients to a bowl and whisk to combine. Taste and alter flavors if desired. (Salt, more maple syrup for sweetness, more rosemary, etc.) Set aside.
  • Tear or slice kale into bite-sized pieces (stems removed). Place in a large bowl. Gently massage to soften.
  • Pour dressing over kale and massage again to incorporate. Set aside and let marinate for a few minutes.
  • When squash is done, add to kale and gently toss. Sprinkle cranberries and pepitas on top. (Or try it with some Maple-Vanilla Candied Nuts!)

Notes

Other additions you could try include: apple, toasted pecans, thinly sliced red onion, green onion, etc.
I usually buy about a 3.5 lb butternut squash for this recipe, which yields about 6 cups cubed squash. I roast it all, and use the leftover squash for snacks or other recipes. (You could also look for pre-cubed squash in the produce section to cut down on prep time.)

Nutrition Per Serving (Estimate)

Calories: 88 kcalCarbohydrates: 19 gProtein: 2 gFat: 2 gSaturated Fat: 1 gPotassium: 241 mgFiber: 2 gSugar: 11 gVitamin A: 5922 IUVitamin C: 21 mgCalcium: 41 mgIron: 1 mg
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Butternut squash kale salad with cranberries and pepitas

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Comments

    • Kaitlin McGinn

      YAY Julie! Thrilled to hear you gave it a try and enjoyed! I agree, the dressing is my favorite part 🙂 Thanks so much for sharing such sweet feedback (and leaving a recipe rating!) Very appreciated. Hope you’re having a lovely autumn! -Kaitlin

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