Name: Butternut Squash & Kale Salad with Maple-Balsamic Dressing
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 large bunch kale (I use dinosaur/lacinato); 2 cups butternut squash (cubed); 1/2 cup dried cranberries; 1/4 cup pepitas/pumpkin seeds; 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)

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. It's a great seasonal dish and a healthy option for autumn, Thanksgiving, and holidays.

Plus the vibrant colors look so festive!

roasted butternut squash cubes on a sheet pan

Ingredients for Squash Kale Salad

For this recipe you will need:

Kale (I use dinosaur/lacinato)
Butternut squash
Dried cranberries
Pumpkin seeds
Balsamic vinegar
Pure maple syrup
Garlic
Dijon mustard
Fresh rosemary
Salt

The rosemary-infused maple balsamic dressing is what makes this recipe shine. (I also use it on other salads for a wonderful addition of flavor.)

rosemary maple balsamic dressing being poured over chopped kale

If you're making the salad 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 beforehand - the flavors will beautifully intensify.

Butternut squash kale salad on a plate with fork

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!

5 from 4 votes

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Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 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 (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: 88kcalCarbohydrates: 19gProtein: 2gFat: 2gSaturated Fat: 1gPotassium: 241mgFiber: 2gSugar: 11gVitamin A: 5922IUVitamin C: 21mgCalcium: 41mgIron: 1mg

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