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    Home » Recipes » Salad

    Butternut Squash & Kale Salad with Maple-Balsamic Dressing

    Oct 26, 2019 by Kaitlin

    This seasonal autumn 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.)

    Butternut Squash Kale Salad with fork piercing the salad

    Seasonal goodness using some of autumn's best bounties!

    This Roasted Butternut Squash and Kale Salad is lovely when the weather starts to chill.

    It's a great fall side dish and can be a healthy option for Thanksgiving and holidays.

    The textures are wonderful plus the vibrant colors look so festive!

    roasted butternut squash cubes on a sheet pan

    Ingredients for Salad

    For the salad portion you will toss together:

    • 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 will need about 2 cups cubed squash, so you can either cut your own from a whole squash, or buy pre-cubed squash.
    • Dried cranberries
    • Pumpkin seeds/pepita seeds

    Ingredients for Dressing

    For the maple-balsamic dressing you will whisk together in a small bowl or jar:

    • 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

    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, simple 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 are 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.

    Butternut squash kale salad on a plate with fork

    For more inspiration, also browse all oil-free recipes or fall recipes.

    Butternut Squash Kale Salad with fork piercing the salad

    Butternut Squash & Kale Salad with Maple-Balsamic Dressing

    A seasonal salad featuring roasted butternut squash & hearty kale. Tossed with a flavorful rosemary-infused maple-balsamic dressing!
    5 from 5 votes
    Print Recipe Pin Recipe Comment
    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 baking, add to kale and gently toss. Sprinkle cranberries and pepitas on top. (Or try it with some Maple-Vanilla Candied Nuts.)

    Notes

    Other additions: Apple, toasted pecans, thinly sliced red onion, green onion, etc.
    Butternut squash: I usually buy about 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.
    Did you make this recipe?Leave a star rating or comment below!

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

    • Vegan Mini Meatloaf with Maple-Balsamic Glaze
    • Miso-Glazed Green Beans
    • Roasted Vegetable Panini with Pesto
    • Balsamic Green Bean Salad

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

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Julie

      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 McGinn

        November 03, 2019 at 11:04 am

        So great to hear! Thanks, Julie!

        Reply
      • Kari Suhr

        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

          October 26, 2021 at 6:50 pm

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

          Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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