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Home » Recipes » Salad

Butternut Squash & Kale Salad with Maple-Balsamic Dressing

Oct 26, 2019 by Kaitlin · 4 Comments

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This delicious seasonal salad features roasted butternut squash and hearty kale. Then it's tossed in the most flavorful rosemary-infused maple-balsamic dressing! (Vegan, gluten-free, oil-free.)

Close up view of a fork picking up butternut squash kale salad from a white plate

This Roasted Butternut Squash and Kale Salad is pure autumn goodness!

The hearty kale is paired with creamy squash, and sprinkled with dried cranberries and pumpkin seeds. Then it's tossed in a delicious maple balsamic dressing with fresh rosemary. (Yum!)

The textures are delightful, and the vibrant colors look so festive. (Plus you can even add Maple-Vanilla Candied Nuts for extra crunch and flavor!)

It's a great fall side dish and can also be a healthy option for your holiday or Thanksgiving table. Best of all, it's filled with fresh, nourishing plant-based ingredients!

Metal spatula lifting up roasted butternut squash cubes from a sheet pan

Ingredients for Kale Squash Salad

For this recipe, you'll toss together in a medium bowl:

  • Kale: I use lacinato kale (also called dinosaur kale) for this recipe. But you can substitute curly kale if desired. I gently massage the kale in a bowl to help tenderize and soften.
  • Butternut squash: You'll need about 2 cups cubed squash, so you can either cut your own from a whole squash, or buy pre-cubed squash for convenience.
  • Dried cranberries: I try to find ones that are naturally sweetened with apple juice instead of refined sugar when possible.
  • Pumpkin seeds/pepita seeds
  • Balsamic vinegar: I prefer the taste of balsamic for this dressing, but you could try apple cider vinegar or lemon juice instead.
  • Pure maple syrup: This adds natural sweetness, plus delicious maple flavor.
  • Fresh garlic clove: I like the taste of fresh garlic in this recipe, but you can substitute with dried garlic powder if desired.
  • Dijon mustard
  • Fresh rosemary
  • Salt: I use fine grain salt for this recipe. Adjust the amount based on your own taste however.

Note: The rosemary-infused maple balsamic dressing is what makes this recipe shine. I also use it on other salads for an instant boost of flavor and freshness!

Rosemary maple balsamic dressing being poured over chopped kale in a large glass bowl

Roasting the Squash

Oil free tips: I use an oil-free roasting method for my butternut squash. Simply line a baking sheet with parchment paper. Then roast in the oven to tender, buttery perfection!

Olive oil option: If you prefer to roast yours with oil, drizzle and toss the squash cubes with a tablespoon or so of good quality olive oil before baking if desired.

Serving and Storing

Making ahead: If you're preparing the salad ahead of time, feel free to store the dressing and salad separately. Then toss together before serving. This helps keep it fresh and crisp.

Kale usually holds up pretty well, however. So you can certainly toss it with the dressing and let it marinate in the fridge beforehand if desired! The flavors will beautifully intensify this way.

Overhead view of butternut squash kale salad on a white plate with serving fork

For more inspiration, also browse all vegan salad recipes or fall recipes.

Close up view of a fork picking up butternut squash kale salad from a white plate

Butternut Squash & Kale Salad with Maple-Balsamic Dressing

This delicious seasonal salad features roasted butternut squash and hearty kale. Then it's tossed in a flavorful rosemary-infused maple-balsamic dressing!
4.84 from 6 votes
Print Recipe Pin Recipe Comment
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Salad, Side Dish
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 6 small side servings

Ingredients

  • 1 large bunch kale*
  • 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
  • 1/8 tsp. salt

Instructions

  • Preheat oven to 400°F (200°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 baking, add to kale and gently toss. Sprinkle cranberries and pepitas on top. (Or try it with some Maple-Vanilla Candied Nuts.)

Notes

*Kale: I use dinosaur/lacinato. One large bunch equals about 5 cups chopped.
Other additions: Apple, toasted pecans, thinly sliced red onion, green onion, etc.
Butternut squash: I usually buy a 3.5 lb. butternut squash for this recipe, which yields about 6 cups cubed squash. I roast it all, then 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)

Nutrition Facts
Butternut Squash & Kale Salad with Maple-Balsamic Dressing
Amount per Serving
Calories
92
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Potassium
 
260
mg
7
%
Carbohydrates
 
19
g
6
%
Fiber
 
2
g
8
%
Sugar
 
11
g
12
%
Protein
 
2
g
4
%
Vitamin A
 
5923
IU
118
%
Vitamin C
 
22
mg
27
%
Calcium
 
48
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you're enjoying this Kale and Butternut Squash Salad, also check out:

  • Vegan Mini Meatloaf with Maple-Balsamic Glaze
  • Creamy Butternut Squash Wild Rice Soup
  • Miso-Glazed Green Beans
  • Roasted Vegetable Panini with Pesto

Follow The Garden Grazer on Instagram, Pinterest, Twitter, or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Julie says

    November 03, 2019 at 10:56 am

    5 stars
    Just made this salad for lunch and holy amazing!!!! The dressing has such great flavor. New favorite fall salad.

    Reply
    • Kaitlin says

      November 03, 2019 at 11:04 am

      Aww, that's so great to hear, Julie! Thanks for giving it a try and sharing your kind feedback!

      Reply
    • Kari Suhr says

      October 26, 2021 at 6:21 pm

      5 stars
      I am in love with this! That dressing...so good! I used pecans and added apple and goat cheese. Oh, and I didn't have rosemary and it was still amazing. Very adaptable. Thanks!!!

      Reply
      • Kaitlin says

        October 26, 2021 at 6:50 pm

        Wonderful to hear you enjoyed, Kari! Thanks so much for your kind and helpful feedback!

        Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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