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Maple-Roasted Squash & Kale Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 52 reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

A vibrant and hearty Maple-Roasted Squash & Kale Salad featuring tender butternut squash and chickpeas roasted with warm spices and sweet maple syrup, tossed with fresh kale, crisp apple slices, toasted pecans, dried cherries, and creamy goat cheese, all dressed in a tangy maple cider vinaigrette. Perfect for a nutritious fall or winter meal that can be served at room temperature or chilled.

Ingredients

Scale

Roasted Squash & Chickpeas

  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups (about 550g) peeled and sliced butternut squash (1/2 to 3/4-inch thick)
  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 2 Tablespoons (30ml) pure maple syrup
  • 1 Tablespoon (15ml) extra virgin olive oil

Salad

  • 1 to 2 bunches curly kale, stems discarded and torn into pieces (about 5 cups/320g chopped)
  • 1 apple, thinly sliced
  • 1/2 cup (120g) chopped pecans (toasted if desired)
  • 1/3 cup (50g) dried cherries or dried cranberries
  • 2 ounces (about 1/2 cup) crumbled goat cheese

Maple Cider Vinaigrette

  • 1/4 cup (60ml) extra virgin olive oil
  • 2 Tablespoons (30ml) pure maple syrup
  • 1 Tablespoon (15ml) apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat and prepare baking sheets: Preheat the oven to 425°F (218°C). Line one or two large baking sheets with parchment paper or silicone baking mats and set aside.
  2. Mix spices: In a small bowl, combine ground cumin, ground coriander, garlic powder, cinnamon, salt, and freshly ground black pepper.
  3. Season squash and chickpeas: In a large bowl, toss the peeled and sliced butternut squash along with drained chickpeas with the mixed spices. Drizzle with pure maple syrup and extra virgin olive oil, then stir thoroughly to coat all the squash slices and chickpeas evenly.
  4. Arrange for roasting: Spread the seasoned squash and chickpeas in a single layer on the prepared baking sheet(s) to ensure even roasting.
  5. Roast the vegetables: Place in the oven and roast for 20 minutes. Afterward, flip the squash slices and stir the chickpeas around for even browning. If using two baking sheets, rotate their positions top to bottom. Continue roasting for an additional 10 to 15 minutes until the squash is lightly browned and tender.
  6. Cool roasted ingredients: Remove the baking sheets from the oven and allow the squash and chickpeas to cool on the sheet for at least 15 minutes to bring down the temperature for salad assembly.
  7. Prepare vinaigrette: In a small bowl, whisk together extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and freshly ground black pepper until emulsified and smooth.
  8. Massage kale: Place the torn kale leaves into a large bowl. Pour most of the vinaigrette over the kale (reserving about 2 tablespoons) and use your hands to massage the dressing into the kale until the leaves are evenly coated and slightly softened.
  9. Assemble salad: Add the roasted squash and chickpeas atop the dressed kale. Then layer on thin apple slices, toasted pecans, dried cherries or cranberries, and crumbled goat cheese.
  10. Dress and toss: Drizzle the remaining reserved vinaigrette over the salad and gently toss all the components together to combine flavors without bruising the delicate ingredients.
  11. Serve and store: Serve the salad at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • This salad highlights seasonal fall and winter produce with a balance of sweet, savory, and tangy flavors enhanced by maple syrup and warm spices.
  • For make-ahead convenience, roast the squash and chickpeas one day ahead, prepare the vinaigrette in advance, and massage the kale just before serving.
  • You can substitute goat cheese with feta or omit it for a dairy-free version.
  • To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until fragrant.
  • To vary dried fruit, try dried apricots or golden raisins instead of cherries or cranberries.

Nutrition

  • Serving Size: 1 serving
  • Calories: 341
  • Sugar: 14.9 g
  • Sodium: 574.1 mg
  • Fat: 19.7 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 38.2 g
  • Fiber: 7.5 g
  • Protein: 8 g
  • Cholesterol: 4.4 mg

Find it online: https://littlespoonbites.com/maple-roasted-squash-and-kale-salad-recipe/