This vibrant seasonal salad features hearty kale and roasted butternut squash. Then it's tossed in a cozy rosemary maple-balsamic dressing that's out of this world delicious! (Vegan, gluten-free, oil-free.)
This vibrant Roasted Butternut Squash and Kale Salad is pure autumn goodness!
Tender, hearty kale is paired with buttery squash and sprinkled with dried cranberries and pumpkin seeds. Then it's tossed in a delicious maple balsamic dressing with fresh rosemary. (So good!)
The textures are delightful, and the colors look so festive. 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!
Ingredients for Butternut Kale Salad
For this recipe, you'll toss together in a medium bowl:
- Fresh kale: I use lacinato kale (also called dinosaur kale) for this recipe. You'll need about 6 cups chopped, which is about one large bunch. But you can substitute curly kale if desired. I gently massage the kale in a bowl to help tenderize and soften it.
- 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 whenever possible. You could also swap in dried cherries instead.
- Pumpkin seeds/pepita seeds
- Balsamic vinegar: I really prefer the complex flavor of balsamic for this dressing, but you could try apple cider vinegar instead.
- Pure maple syrup: This adds some 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!
Customizing
Other additions: Expand this recipe with diced apple, pomegranate, thinly sliced red onion, green onion, dairy-free feta cheese crumbles, or anything else that sounds good.
Nuts: Add crunch with toasted pecans, walnuts, pistachios, or slivered almonds. These naturally sweetened Maple-Vanilla Candied Nuts could be tasty as well.
Oil: If you prefer roasting your squash with oil, drizzle and toss the squash cubes with a tablespoon of good quality extra-virgin olive oil before baking if desired. (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!)
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. Once it's tossed in the dressing, I find it's best enjoyed within a day. Store it in a sealed container in the refrigerator.
For more inspiration, also browse all vegan salad recipes or fall recipes.
Butternut Squash & Kale Salad with Maple-Balsamic Dressing
Ingredients
- 6 cups lacinato kale*
- 2 cups butternut squash (cubed)
- 1/4 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
- Start oven: Preheat oven to 400°F (200°C). Line a baking pan with parchment paper (or Silpat).
- Prepare butternut squash: Carefully slice off each end of the squash then cut it vertically in half. Remove the seeds. Then peel and cube the squash into about 3/4" chunks. Arrange the squash cubes in a single layer on the lined baking pan. Season with salt & pepper if desired.
- Roast squash: Place the squash cubes in the oven. Roast for 20 minutes, then stir and return to oven. Roast for another 20 minutes, or until desired tenderness.
- Make dressing: Meanwhile, mince the garlic and fresh rosemary (stems removed). Then add all dressing ingredients to a small bowl and whisk to combine. Set aside.
- Prepare salad: Tear or slice kale into bite-sized pieces (stems removed). Place in a large bowl. Gently massage it for a minute to soften. Then pour the dressing over the kale and massage again to incorporate. Set aside and let it marinate for a few minutes.
- Assemble: When the squash is done baking, add it to the kale and gently toss. Sprinkle cranberries and pepitas on top.
Notes
Nutrition Per Serving (Estimate)
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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Julie says
Just made this salad for lunch and holy amazing!!!! The dressing has such great flavor. New favorite fall salad.
Kaitlin says
Aww, that's so great to hear, Julie! Thanks for giving it a try and sharing your kind feedback!
Kari Suhr says
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!!!
Kaitlin says
Wonderful to hear you enjoyed, Kari! Thanks so much for your kind and helpful feedback!