Are you searching for the perfect fall salad? The kind that is hearty enough for a satisfying main course, beautiful enough for a holiday table, and absolutely packed with all the incredible, cozy flavors of the season? This amazing Maple-Roasted Squash & Kale Salad is that perfect dish.
This isn’t just another salad recipe; it’s a guide to creating a true autumn masterpiece in a bowl. We’ll show you the simple secrets to transforming tough kale into a tender, delicious green, and how to roast butternut squash and chickpeas into sweet, savory, and caramelized bites of perfection. Loaded with a symphony of textures and flavors—from crisp apples and crunchy pecans to creamy goat cheese—and tossed in a zesty maple-cider vinaigrette, this is a salad you will want to make on repeat all season long.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Fall Harvest Salad
What makes this Kale and Butternut Squash Salad so spectacular is its incredible combination of warm and cool components, and its wonderful harmony of textures. The heart of the salad is the maple-roasted butternut squash and chickpeas, which are seasoned with a warm, smoky spice blend and roasted until tender and caramelized. The base is a bed of hearty kale, made perfectly tender by a simple massage with a delicious, from-scratch maple-cider vinaigrette. Studded with crisp apples, crunchy pecans, chewy dried cherries, and tangy goat cheese, every single bite is a delightful explosion of fall flavor.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for This Harvest Salad
This recipe uses a handful of fresh, wholesome ingredients to create its signature vibrant and cozy flavor.
- The Roasted Components: This is where the deep, savory, and sweet flavor is built.
- Butternut Squash: The sweet and nutty star of our salad. Roasting it with maple syrup and spices brings out its natural sweetness and creates beautiful, caramelized edges.
- Chickpeas: When roasted alongside the squash, chickpeas transform from soft to slightly firm and chewy, adding a wonderful texture and a boost of plant-based protein.
- The Kale Base:
- Curly Kale: This hearty green is perfect for a substantial salad. We use a crucial technique of massaging the kale with the dressing, which is the secret to making it wonderfully tender and delicious.
- The “Jewels” (The Add-ins): These are what add the incredible texture and flavor contrast.
- A Crisp Apple: A sweet-tart apple like a Honeycrisp, Gala, or Fuji adds a wonderful, fresh, juicy crunch.
- Pecans & Dried Cherries: Toasted pecans add a buttery crunch, while sweet-tart dried cherries (or cranberries) provide a lovely, chewy texture.
- Goat Cheese: Creamy, tangy, crumbled goat cheese provides the perfect, savory counterpoint to the sweet maple and fruit elements.
- The Maple Cider Vinaigrette: A simple, classic, and perfectly balanced fall dressing made with extra virgin olive oil, pure maple syrup, apple cider vinegar, and Dijon mustard.
Step-by-Step to the Perfect Fall Salad
This recipe is wonderfully simple to prepare. Follow these detailed steps for a perfect result every time.
Step 1: Roast the Maple-Spiced Squash and Chickpeas
Step 1: First, preheat your oven to 425°F (218°C). Line one or two large baking sheets with parchment paper.
Step 2: In a small bowl, make your seasoning blend. Mix together the 1 teaspoon of ground cumin, the 1/2 teaspoon of ground coriander, the 1/2 teaspoon of garlic powder, the 1/2 teaspoon of ground cinnamon, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper.
Step 3: In a large bowl, toss the 4 cups of peeled and sliced butternut squash and the 1 can of drained and rinsed chickpeas with the prepared seasoning mix.
Step 4: Drizzle the 2 tablespoons of pure maple syrup and the 1 tablespoon of extra virgin olive oil over the top, then stir everything together until the squash and chickpeas are completely and evenly coated.
Step 5: Spread the squash and chickpeas in a single, even layer on your prepared baking sheet(s). Do not overcrowd the pan.
Step 6: Roast for 20 minutes. Then, carefully flip the squash slices over and stir the chickpeas around. If you are using two baking sheets, rotate them from the top to the bottom rack.
Step 7: Roast for another 10 to 15 minutes, or until the squash is tender and lightly browned and caramelized. Remove the pan from the oven and let the roasted mixture cool on the baking sheet for at least 15 minutes.
Part 2: The Maple Cider Vinaigrette and the Kale Massage
Step 1: While the squash is roasting, make the vinaigrette. In a small bowl or a glass jar, whisk or shake together all the vinaigrette ingredients: the 1/4 cup of extra virgin olive oil, the 2 tablespoons of pure maple syrup, the 1 tablespoon of apple cider vinegar, the 1 teaspoon of Dijon mustard, the 1/4 teaspoon of salt, and the 1/4 teaspoon of black pepper.
Step 2 (The Secret to Tender Kale!): Place your 5 cups of torn kale leaves in a large salad bowl. Pour most of the prepared dressing over the top, reserving about 2 tablespoons for the end.
Step 3: Now, use your clean hands to massage the dressing into the kale leaves for about 1 to 2 minutes. You will literally feel the kale soften and wilt under your fingertips. This simple step is the key to a tender, delicious kale salad.
Part 3: Assemble Your Beautiful Harvest Salad
To your bowl of massaged kale, add the cooled, roasted squash and chickpeas, the thinly sliced apple, the 1/2 cup of chopped pecans, the 1/3 cup of dried cherries, and the 2 ounces of crumbled goat cheese.
Drizzle the remaining 2 tablespoons of dressing over the top, and gently toss everything together to combine.
Serve the salad at room temperature or cold.
The Ultimate Hearty Kale and Butternut Squash Salad
A hearty and flavorful fall-inspired salad featuring a base of fresh kale that is massaged with a homemade maple cider vinaigrette to tenderize it. The salad is topped with butternut squash and chickpeas that have been roasted with a warm spice blend and maple syrup until lightly browned. The dish is finished with the addition of fresh, thinly sliced apple, chopped pecans, dried cherries or cranberries, and crumbled goat cheese for a perfect balance of sweet, savory, and tangy flavors.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes (includes cooling time)
- Yield: 4-6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Salad:
- 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 peeled and sliced butternut squash (about 1/2 to 3/4-inch thick)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 Tablespoons pure maple syrup
- 1 Tablespoon extra virgin olive oil
- 5 cups chopped curly kale
- 1 apple, thinly sliced
- 1/2 cup chopped pecans, toasted if desired
- 1/3 cup dried cherries or dried cranberries
- 2 ounces (about 1/2 cup) crumbled goat cheese
- For the Maple Cider Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 Tablespoons pure maple syrup
- 1 Tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F. Line one or two large baking sheets with parchment paper.
- In a small bowl, mix together the cumin, coriander, garlic powder, cinnamon, salt, and pepper to create the seasoning blend.
- In a large bowl, toss the butternut squash and chickpeas with the seasoning mix. Drizzle with 2 tablespoons of maple syrup and 1 tablespoon of olive oil, and stir until everything is coated.
- Spread the squash and chickpeas in a single layer on the prepared baking sheet(s).
- Roast for 20 minutes. Flip the squash slices and stir the chickpeas, rotating baking sheets if using two. Roast for another 10–15 minutes, until lightly browned. Let cool on the baking sheet for at least 15 minutes.
- Make the Vinaigrette: In a small bowl or jar, whisk or shake together all the vinaigrette ingredients (olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper).
- Assemble the Salad: Place the kale in a large bowl. Pour most of the dressing over the kale and use your hands to massage it into the leaves to soften them.
- Top the kale with the roasted squash and chickpeas, apple slices, pecans, dried cherries, and crumbled goat cheese.
- Drizzle the remaining dressing on top and gently toss to combine. Serve at room temperature or cold.
Notes
- Massaging the kale with the dressing is a key step that helps to break down its tough texture, making it more tender and pleasant to eat.
- Roasting the squash and chickpeas in a single layer is important for them to brown and caramelize properly, rather than steam.
- This salad can be stored in an airtight container in the refrigerator for up to 5 days, making it great for meal prep.
The Ultimate Meal Prep Guide
This salad is absolutely perfect for meal prepping for a week of delicious and healthy lunches!
- Roast the Veggies: Roast the squash and chickpeas as directed. Let them cool completely and store them in an airtight container in the refrigerator for up to 5 days.
- Make the Dressing: Whisk together the vinaigrette and store it in an airtight jar in the refrigerator for up to a week.
- Prep the Kale: Wash, dry, de-stem, and tear your kale. Store it in a zip-top bag with a paper towel to absorb excess moisture.
- Prep the Add-ins: You can slice your apple each morning, or toss it with a little lemon juice to prevent browning.
- Daily Assembly: Each morning, simply toss a portion of your prepped kale with some dressing, and top it with the roasted veggies and other add-ins!
Storage and Make-Ahead Tips
- Make-Ahead: As outlined above, all the components can be made in advance. For a party, you can fully assemble the entire salad (without the dressing) a few hours ahead of time. Just toss with the dressing right before serving.
- Storage: Leftover dressed salad can be stored in an airtight container in the refrigerator for up to 3 days, although the pecans and apples will soften slightly.
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Creative Recipe Variations
- Add a Hearty Grain: To make this salad an even more substantial main course, you can add 1 to 2 cups of cooked and cooled quinoa, farro, or wild rice.
- Make it Vegan / Dairy-Free: For a completely vegan and dairy-free version, simply omit the goat cheese or substitute it with your favorite store-bought vegan feta or a sprinkle of nutritional yeast.
- Use a Different Nut or Seed: If you don’t have pecans, this salad is also absolutely delicious with toasted, chopped walnuts, sliced almonds, or for a nut-free option, toasted pumpkin seeds (pepitas).
Enjoy The Ultimate Taste of Fall!
You’ve just created a truly special salad that is the very definition of autumn comfort. This Maple-Roasted Squash & Kale Salad is a perfect harmony of sweet, savory, tangy, and earthy flavors, with an incredible symphony of textures in every bite. It’s a rewarding and deeply satisfying dish that is sure to become a new fall favorite.
We hope you enjoy every last, vibrant, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, hearty salad!
Frequently Asked Questions (FAQs)
Q1: What is the secret to a tender, not-chewy, kale salad?
The secret is the massage! Raw, curly kale has a very tough and fibrous texture. By pouring on some of the acidic, oil-based dressing and then physically massaging the leaves with your hands, you are manually breaking down those tough cell walls. This simple, 1-minute step is the game-changer that makes the kale incredibly tender, less bitter, and much more pleasant to eat.
Q2: Can I make this whole salad ahead of time for a party?
Yes! Kale is a very sturdy green, so unlike delicate lettuces, it won’t get soggy quickly. You can fully assemble and dress the salad up to 2-3 hours in advance. Just keep it chilled in the refrigerator. For the absolute best texture, it’s a great idea to add the crunchy pecans right before you serve.
Q3: How do I keep my apple slices from turning brown?
The easiest way is to slice your apple at the very last minute, just before you add it to the salad. If you need to slice it in advance, simply toss the apple slices in a small bowl with a teaspoon of fresh lemon juice. The acid will prevent the apples from oxidizing and browning.
Q4: Can I use a different kind of squash in this recipe?
Yes, this recipe is also fantastic with other sweet, firm winter squashes. A kabocha squash or a honeynut squash would both be delicious substitutes for the butternut squash. You could also use sweet potatoes, cubed to the same size.
Q5: Can I make this salad with a different kind of green?
While curly kale is ideal because of its sturdy texture, you could make this with other hearty greens. Lacinato (or dinosaur) kale would be a great substitute. For a softer salad, you could use a base of baby spinach or arugula, but you would want to skip the massaging step and toss everything together at the very last minute before serving.