Maple-Roasted Squash & Kale Salad Recipe

If you’re craving a salad that’s bursting with flavor, texture, and a touch of cozy sweetness, you’re in the right place. This Maple-Roasted Squash & Kale Salad Recipe comes together with simple ingredients but delivers a fancy, satisfying dish that’s perfect for fall and winter. I absolutely love how the warm maple-roasted squash and chickpeas balance the fresh kale and crisp apples — it’s like comfort and crunch all in one bowl. Stick around because I’m going to share all my best tips for making sure your salad turns out perfectly every time.

this …

Ingredients You’ll Need

This Maple-Roasted Squash & Kale Salad Recipe relies on a harmony of fresh veggies, spices, and toppings to bring it all together. I always tell friends to shop for the freshest kale and just-ripe apples for the best crispness and flavor contrast with the warm roasted squash.

• Ground cumin: Gives a subtle, earthy depth that plays beautifully with the sweetness of maple syrup.
• Ground coriander: Adds a mild citrusy brightness to the spice mix.
• Garlic powder: A little punch of savory that rounds out the seasoning on the squash and chickpeas.
• Ground cinnamon: Provides a warm and cozy note that complements the maple perfectly.
• Salt: Essential for balancing flavors.
• Freshly ground black pepper: Just enough to give a gentle kick.
• Peeled and sliced butternut squash: The star ingredient—you want slices about half an inch thick so they roast up tender and slightly caramelized.
• Canned chickpeas: Will roast alongside the squash for added texture and protein.
• Pure maple syrup: Not just for pancakes! It’s key here for roasting the squash and making the dressing.
• Extra virgin olive oil: Use good quality for dressing and roasting for the best flavor.
• Curly kale: The sturdy leaves hold up well to massaging and dressing—discard tough stems for a less bitter bite.
• Apple: Thinly sliced to add a fresh, crisp sweetness that contrasts with the roasted elements.
• Chopped pecans: Toast them if you have time for an extra nutty crunch.
• Dried cherries or cranberries: Their slight tartness adds a wonderful pop of flavor in every forkful.
• Crumbled goat cheese: The creamy tanginess here really ties the salad together—don’t skip it if you’re not dairy-free.
• Apple cider vinegar: Gives the dressing a gentle acidity and brightens the sweetness of the maple.
• Dijon mustard: For a subtle tang and emulsifying effect in the dressing.

Variations

I’m a huge fan of making this salad my own depending on what I have in the kitchen. You’ll find that a few little tweaks can change the whole vibe—and that’s what makes this Maple-Roasted Squash & Kale Salad Recipe so fun to play with.

• Go vegan: I swap the goat cheese for a sprinkle of toasted pumpkin seeds or a dollop of tahini for creaminess.
• Nut swap: Sometimes I use walnuts or almonds instead of pecans—each nut adds its own texture and flavor profile.
• Fruit options: You can try dried apricots or fresh pears instead of apples and cherries for a seasonal switch-up.
• Add some heat: A pinch of chili flakes in the spice mix gives the salad a nice gentle warmth.

How to Make Maple-Roasted Squash & Kale Salad Recipe

Step 1: Prepare Your Oven and Spice Mix

First things first: preheat your oven to 425°F (218°C). I like to line one or two large baking sheets with parchment paper or a silicone baking mat—it helps keep things from sticking and makes cleanup a breeze. While the oven heats, mix your cumin, coriander, garlic powder, cinnamon, salt, and pepper in a small bowl. This warm spice blend is the secret to giving the squash and chickpeas their signature depth.

Step 2: Toss and Roast the Squash and Chickpeas

Grab a large bowl and toss your peeled and sliced butternut squash together with the drained chickpeas. Sprinkle on your spice mix, then drizzle the maple syrup and olive oil over everything. Stir it up well—each piece should be nicely coated. Spread them out in a single layer on your baking sheet(s). Roasting is where those flavors really develop.

Roast for 20 minutes, then carefully flip the squash slices and stir the chickpeas around so everything browns evenly. If you’re working with two sheets, go ahead and swap their positions in the oven. Roast for another 10–15 minutes until you see that golden caramelization. Let it cool right on the pan for at least 15 minutes—that way the flavors settle and the veggies hold their shape when you toss later.

Step 3: Make the Maple Cider Vinaigrette

While your squash cools, whisk together your dressing ingredients in a small bowl: extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper. This vinaigrette is the magic that ties all the salad components together with a perfect balance of sweet, tangy, and savory.

Step 4: Massage the Kale and Toss the Salad

Put your torn kale pieces in a large bowl. Pour most of the dressing on top—reserve about 2 tablespoons for later. Now, here’s where the salad really comes to life: use your hands to massage that dressing deep into the kale leaves for several minutes. It’s the trick I learned to make kale tender and perfectly dressed without getting soggy.

Once the kale looks shiny and softened, gently layer in your roasted squash and chickpeas, apple slices, toasted pecans, dried cherries, and crumbled goat cheese. Drizzle the remaining dressing on top, then give everything a gentle toss to combine just before serving. You’ll love how the sweet, savory, and crunchy flavors all come together.

How to Serve Maple-Roasted Squash & Kale Salad Recipe

Garnishes

I usually sprinkle a little extra crumbled goat cheese or a handful of toasted pecans right on top before serving. Sometimes, I like to add a few fresh herbs like chopped parsley or thyme to brighten things up even more. These simple touches take the salad from everyday to special.

Side Dishes

This maple-roasted squash and kale salad pairs wonderfully with roasted chicken or pan-seared salmon if you want something heartier. For a vegetarian meal, I like to serve it alongside some warm crusty bread or a bowl of lentil soup for extra comfort.

Creative Ways to Present

For special gatherings, I’ve served this salad in individual shallow bowls layered beautifully so the colors pop. Another fun idea is to use hollowed-out mini pumpkins or squash as serving bowls – it’s festive and keeps the salad fresh at the table.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps surprisingly well—store it in an airtight container and refrigerate for up to 5 days. I recommend storing the vinaigrette separately if you want to keep the kale from getting soggy overnight, but honestly, it holds up great dressed too.

Freezing

Since this salad has fresh kale and apples, I don’t usually freeze the whole thing. However, you can freeze the roasted squash and chickpeas separately—just cool completely first, then put them in freezer-safe bags or containers. They reheat nicely and can be added fresh to kale later.

Reheating

When reheating leftover roasted squash and chickpeas, I give them a quick reheat in a skillet or oven to warm through without drying out. Then, toss them into fresh or leftover dressed kale for a quick, flavorful meal.

FAQs

Final Thoughts

This Maple-Roasted Squash & Kale Salad Recipe has become one of my go-to dishes for chilly evenings and holiday gatherings. It hits all the notes—comforting warmth, sweet and savory flavor layers, and a satisfying mix of textures. I used to struggle to get kale salads right without bitterness or sogginess, but massaging the kale and letting the roasting work its magic changed everything. Give this recipe a try—you’ll find it’s not just a salad, it’s a celebration of seasonal flavors that your whole family will go crazy for.

Print