Name: Roasted Acorn Squash and Kale Salad Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons apple cider vinegar; 1 tablespoon maple syrup; 1 1/2 teaspoons Dijon mustard; 1/4 cup olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 acorn squash, halved, seeds removed, and sliced into 1/2 inch thick slices; 2 tablespoons olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 teaspoon paprika; 6 cups chopped kale; 1 cup shredded carrot; 1 cup shredded red cabbage; 1/2 cup currants; 1/2 cup sunflower seeds (plus a little more for garnish); 1/2 cup crumbled feta cheese

If you’re looking for a salad that feels like a warm hug in a bowl, you absolutely have to try my Roasted Acorn Squash and Kale Salad Recipe. I love this one because it’s got that perfect balance of sweet, savory, and tangy, all wrapped up in cozy roasted goodness and fresh, crisp greens. Seriously, it’s a game changer on the weeknight dinner table but fancy enough to wow at holiday gatherings. Stick around and I’ll share all my best tips to make sure yours comes out just as magical.

💚

Why You’ll Love This Recipe

Seasonal sweetness: Roasted acorn squash brings this perfect natural caramelized sweetness that’s just irresistible.
Texture contrast: The crunchy kale, juicy currants, and sunflower seeds make every bite a delightful experience.
Versatile and nutritious: Packed with vitamins, fiber, and protein from feta and seeds, it’s both hearty and healthy.
Simple yet impressive: Easy to prepare with ingredients you’ll find at any grocery store, but guest-worthy enough to impress.

This image shows a white oval plate filled with a fresh salad on a white marbled surface. The bottom layer is bright green kale leaves that look fresh and curly. On top of the kale, there are thin orange carrot strips scattered around. Large pieces of roasted acorn squash with a golden-orange color and dark green edges are placed evenly on top. Small white crumbles of cheese are sprinkled all over the salad. There are also small brown sunflower seeds spread across the plate. Near the salad, a copper spoon is partly visible. The picture is close-up, clear, and bright, showing all textures and colors well. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

What I love about the ingredients here is how well they complement each other — the squash’s mellow sweetness, the kale’s earthiness, and that bright maple-apple cider vinegar dressing all come together beautifully. When shopping, look for a firm acorn squash with no soft spots and fresh, vibrant kale for the best results.

Apple cider vinegar: Adds that subtle tang that lifts the flavors beautifully in the dressing.
Maple syrup: This is the secret to a gentle sweetness that pairs perfectly with the roasted squash.
Dijon mustard: Helps emulsify the dressing and adds a gentle kick.
Olive oil: Use good quality for the dressing and roasting – it really impacts the flavor.
Kosher salt: Essential for seasoning and bringing out the natural flavors.
Freshly ground black pepper: Adds a bit of warmth and depth.
Acorn squash: The star of the show — roasting it brings out its natural caramel notes.
Paprika: Gives a subtle smoky undertone to the squash slices.
Kale: I prefer curly kale here, chopped well so it’s easier to eat.
Shredded carrot: Adds color and natural sweetness.
Shredded red cabbage: Gives some crunch and a pop of vibrant color.
Currants: Their tart chewiness is a fantastic contrast to the other textures.
Sunflower seeds: Toasted if you can — they provide a lovely crunch and nuttiness.
Feta cheese: Crumbled on top for a creamy, salty bite that ties everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Roasted Acorn Squash and Kale Salad Recipe is how easy it is to tweak it to your liking. I often switch up the nuts or seeds depending on what I have, and sometimes I swap out the feta for goat cheese for a creamier touch.

Add toasted pecans or walnuts: I once tried walnuts instead of sunflower seeds and loved the deeper nutty flavor it gave the salad.
Swap kale for spinach or arugula: If you want a milder green or more peppery bite, these are great substitutes that still hold up well.
Make it vegan: Simply omit the feta or use a plant-based cheese alternative and you still get all the flavor and texture you want.
Seasonal twist: You can add roasted beets or sweet potatoes in place of or alongside the acorn squash for a heartier winter version.

How to Make Roasted Acorn Squash and Kale Salad Recipe

Step 1: Prepare and Roast the Acorn Squash

Start by preheating your oven to 400°F (200°C). Slice the acorn squash into 1/2-inch thick slices after removing seeds — I find this thickness perfect to get tender, caramelized edges without falling apart. Toss the slices with olive oil, kosher salt, freshly ground black pepper, and paprika for a hint of smokiness. Arrange them in a single layer on a baking sheet. Roast for about 35-40 minutes, flipping halfway through so both sides get that beautiful golden-brown color. You’ll know it’s ready when they’re tender and slightly caramelized — just perfect for this salad.

Step 2: Prepare the Kale and Veggies

While the squash roasts, wash and dry your kale thoroughly. Remove the thick stems and chop the leaves into bite-sized pieces. This is key because those thick stems can be tough and don’t blend nicely with the salad’s texture. I like to give the kale a quick massage with just a pinch of salt using my hands — it softens the leaves and mellows the flavor. Shred the carrot and red cabbage, and get your currants and sunflower seeds ready.

Step 3: Whisk Together the Dressing

In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper until it emulsifies into a smooth, tangy-sweet dressing. I like to taste it and adjust as needed — sometimes a little more maple syrup if you want it sweeter or extra vinegar for brightness.

Step 4: Assemble the Salad

Once the squash is out of the oven and cooled just slightly, toss it gently with the kale, shredded carrot, cabbage, currants, and sunflower seeds. Drizzle with the dressing and toss everything together so the flavors meld. Finish by sprinkling crumbled feta and a few extra sunflower seeds on top for a gorgeous presentation and that lovely salty contrast.

👨‍🍳

Pro Tips for Making Roasted Acorn Squash and Kale Salad Recipe

Don’t skip massaging the kale: It makes the greens tender, less bitter, and so much easier to enjoy raw.
Use fresh, high-quality olive oil: It significantly uplifts both the dressing and the roasted squash flavor.
Roast squash slices evenly: Make sure they’re spaced out on the baking sheet to avoid steaming instead of roasting.
Add dressing just before serving: Keeps the kale crisp and prevents sogginess.

How to Serve Roasted Acorn Squash and Kale Salad Recipe

The dish shows a white oval plate filled with a layered salad. The bottom layer is made of dark green curly kale leaves, with small bits of shredded purple cabbage and orange carrot mixed in, giving a mix of colors and texture. On top, there are several thick, roasted orange squash slices with darker brown edges. Scattered over the salad are small white crumbles of cheese, dark tiny dried fruits, and light beige sunflower seeds. The plate sits on a white marbled surface, with copper-colored salad servers placed to the left and a torn piece of bread on a wooden board in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top mine with a sprinkle of extra sunflower seeds—it adds that perfect crunch right on the spot—and a few extra crumbles of feta for a creamy finish. Sometimes I add fresh herbs like parsley or chives if I have them on hand; they brighten up the salad beautifully.

Side Dishes

This salad stands strong on its own, but I love pairing it with something simple like roasted chicken or pan-seared salmon for a well-rounded meal. For a meatless option, a warm grain bowl or a slice of hearty crusty bread is just delightful.

Creative Ways to Present

For special occasions, I’ve served this salad in hollowed-out acorn squash bowls — it looks stunning and keeps with the theme. It’s also great layered in a clear glass bowl so the colors pop and guests can admire those beautiful roasted squash rounds peeking through each bite.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and it keeps well for up to 3 days. Just be sure to keep the dressing separate if you’re prepping ahead, or the kale will get soggy faster than you want!

Freezing

I don’t recommend freezing this salad because the fresh kale and the dressing don’t freeze well — the texture changes too much. However, you can freeze the roasted acorn squash slices separately for quick future use.

Reheating

If you have leftover roasted squash, reheat it gently in the oven or a toaster oven to retain its crisp edges; avoid microwaving as it tends to get mushy. Then toss it with fresh kale and dressing for the freshest possible taste.

FAQs

Can I use other types of squash for the Roasted Acorn Squash and Kale Salad Recipe?

Absolutely! Butternut or delicata squash work well too. Just adjust the roasting time based on the thickness and firmness of your squash slices.
Is it necessary to massage the kale?

Massaging kale breaks down its fibers, making it softer and less bitter, which makes the salad much more enjoyable to eat raw. I find that even a quick 1-2 minute massage makes a noticeable difference.
Can I make this Roasted Acorn Squash and Kale Salad Recipe ahead of time?

You can prep the squash and veggies in advance but hold off on tossing the salad with the dressing until just before serving to keep everything fresh and crisp.
What other nuts or seeds could I use instead of sunflower seeds?

Toasted pecans, walnuts, or even pumpkin seeds would all be amazing alternatives and add their own unique crunch and flavor.
Is this salad gluten-free?

Yes, all the ingredients in this Roasted Acorn Squash and Kale Salad Recipe are naturally gluten-free, making it a safe and tasty option for anyone avoiding gluten.

Final Thoughts

Honestly, this Roasted Acorn Squash and Kale Salad Recipe is one of those dishes I keep coming back to every fall and winter. It feels comforting and nourishing but still fresh and vibrant — the kind of salad that fills you up and makes your taste buds happy. I hope you give it a go and see how easy it is to turn simple ingredients into something genuinely special. It’s the kind of dish I feel proud serving to friends and family, and I know you’ll enjoy it just as much as I do!