Maple-Roasted Squash & Kale Salad

Name: Maple-Roasted Squash & Kale Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 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; 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

By:

Sarah

Published:

October 2, 2025

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Creating a salad that truly satisfies is both an art and a science. That’s why I absolutely love this Maple-Roasted Squash & Kale Salad! Picture this: a delightful medley of roasted butternut squash, crispy chickpeas, and earthy kale topped with a tangy maple cider vinaigrette. It’s a feast for the eyes and the taste buds that’s perfect for cozy gatherings or just a flavorful dinner at home. With fall flavors wrapping around every bite, you’ll understand why this dish has a special place on my dinner table.

As the chill of autumn rolls in, fresh seasonal produce beckons. Squash and kale are perfect for warming up your palate. Toss in some toasted pecans and dried cherries for an extra layer of flavor, and you’ve got a balanced meal that’s both hearty and nutritious. Let’s jump right into why you’ll fall in love with this salad, and how you can whip it up in your kitchen!

Why This Recipe Works

Creating a delicious and satisfying salad, especially during the cooler months, requires thoughtful ingredient choices that introduce warmth and depth. This Maple-Roasted Squash & Kale Salad brings together the seasonal delights of squash and kale, infusing them with spices and a touch of sweetness from maple syrup. The roasted chickpeas add heartiness and protein, making it a balanced meal option.

Why You’ll Love This Maple-Roasted Squash & Kale Salad

This salad is not only visually stunning but also packed with flavor and nutrition. The contrasting textures of the crunchy pecans and soft roasted squash make every bite a joy. The tangy maple cider vinaigrette ties all the elements together, creating a comforting dish perfect for fall gatherings or winter feasts. You’ll love how easy it is to prepare, and how it serves beautifully whether as a main course or a side.

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 (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
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
For the 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

Preparation Steps

Preheat Your Oven

Preheat your oven to 425°F (218°C). Line one or two large baking sheets with parchment paper or silicone baking mats. This will make cleanup easier later!

Mix the Seasoning

In a small bowl, combine ground cumin, ground coriander, garlic powder, ground cinnamon, salt, and black pepper. This spice blend adds warmth and depth you won’t want to miss.

Toss Squash and Chickpeas

In a large bowl, toss together sliced butternut squash and chickpeas with the seasoning mixture. Drizzle with maple syrup and olive oil, stirring until everything is well coated. The sweetness from the maple syrup will caramelize beautifully in the oven.

Roast the Mixture

Spread the seasoned squash and chickpeas in a single layer on the prepared baking sheet(s). Roast for about 20 minutes. After that, flip the squash slices and stir the chickpeas. If using two sheets, rotate their positions. Roast for another 10 to 15 minutes until everything is lightly browned. Allow to cool for at least 15 minutes on the baking sheet so flavors can settle.

Prepare the Vinaigrette

In a small bowl, whisk together the ingredients for the maple cider vinaigrette until blended. This dressing is simple yet adds a delightful tang to the salad!

Assemble the Salad

Place the torn kale leaves in a large bowl. Pour most of the vinaigrette over the kale (reserve about 2 tablespoons). Massage the dressing thoroughly into the leaves with your hands. This helps to soften the kale and lets it soak up all the delicious flavors. Add the roasted squash and chickpeas, apple slices, chopped pecans, dried cherries, and crumbled goat cheese. Drizzle with the remaining dressing and gently toss to combine everything beautifully.

Serve

Enjoy the salad either at room temperature or chilled. It’s fantastic as a standalone meal or an impressive side dish!

Serving Suggestions

This Maple-Roasted Squash & Kale Salad pairs wonderfully with grilled chicken or fish. Consider serving it alongside some crusty bread for a complete meal experience that everyone will love!

Storage Tips

Store any leftover salad in an airtight container in the refrigerator for up to 5 days. The kale will maintain its texture, but the flavors will deepen—making it even more delicious the next day!

Variations

Substitute butternut squash with sweet potatoes for a unique flavor twist.
Use quinoa instead of chickpeas for a gluten-free option that’s just as satisfying.
Try adding feta cheese if you prefer a tangier profile instead of goat cheese.

FAQs

Can I make this salad ahead of time?

Yes, you can roast the vegetables and prepare the vinaigrette in advance. Assemble the salad just before serving for the best texture and taste.

What can I serve with this salad?

This salad pairs well with grilled meats, fish, or can be included as part of a vegetarian platter. It’s versatile enough to complement a variety of dishes.

How long will leftovers last?

Leftover salad can be stored in the refrigerator for up to 5 days. Just remember, the flavors will continue to improve!

Can I use different greens instead of kale?

Absolutely! Spinach or arugula are great alternatives that can offer a different flavor and texture.

Is this salad vegan?

You can make it vegan by omitting the goat cheese or using a vegan cheese alternative to keep all the delightful flavors intact.

This Maple-Roasted Squash & Kale Salad captures the essence of fall while providing a vibrant, nutritious option for any meal. Its balance of flavors and textures ensures that it will become a favorite in your seasonal repertoire. Enjoy the harmony of roasted squash, kale, and a delightful mix of toppings that collectively create a delicious experience!

Maple-Roasted Squash & Kale Salad

Why This Recipe Works

Why You’ll Love This Maple-Roasted Squash & Kale Salad

Ingredients